Om Rice

Ingredients

• 0.3 cup carrots finely chopped
• 0.5 teaspoon sesame oil dark
• 1 teaspoon sesame oil dark
• 2 teaspoons sesame oil dark
• 4 large egg whites lightly beaten
• 3 large eggs lightly beaten
• 2 teaspoons ginger fresh minced peeled
• 4  garlic clove minced
• 0.8 cup spring onion chopped
• 0.5 teaspoon kosher salt 
• 1 teaspoon soy sauce low-sodium
• 3 tablespoons soy sauce low-sodium
• 8 ounces pork loin chops boneless trimmed cut into 1/2-inch cubes
• 0.5 cup bell pepper red chopped
• 1 cup mushroom caps sliced
• 3 cups short grain rice cold cooked
• 1 teaspoon chili paste depending on your taste pref 
• 2 teaspoons chili paste depending on your taste pref 
• 1 tablespoon vegetable oil 
• 1 cup zucchini chopped

Equipment

• frying pan
• paper towels
• whisk
• ziploc bags
• wok
• wax paper
• spatula

Directions

1. To prepare pork, combine first 4 ingredients in a small zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
2. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat.
3. Add pork mixture; stir-fry 2 minutes or until pork loses its pink color.
4. Remove pork from pan. Cover and keep warm.
5. To prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
6. Heat vegetable oil in pan over medium-high heat.
7. Add ginger and garlic; stir-fry 30 seconds.
8. Add carrot; stir-fry 1 minute.
9. Add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes.
10. Add rice; stir-fry 2 minutes or until thoroughly heated.
11. Drizzle soy sauce mixture over rice mixture; stir well to combine. Cover and keep warm.
12. To prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk.
13. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat.
14. Pour about 1/4 cup egg mixture into pan; quickly tilt pan in all directions so the egg mixture covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds on the other side.
15. Place crepe on a towel. Repeat procedure until all of the egg mixture is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
16. Spoon about 1 cup rice mixture down center of each of 5 plates. Top each serving with a crepe; tuck edges of crepe under rice mixture. (The dish will look like a burrito.)