Om Rice

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 teaspoon sambal oelek or 1 teaspoon thai chili paste
• 1 teaspoon low sodium soy sauce
• 1/2 teaspoon dark sesame oil
• 8 ounces boneless center cut lamb chops, trimmed and cut into 1/2-inch cubes
• cooking spray
• 3 tablespoons low sodium soy sauce
• 2 teaspoons sambal oelek or 2 teaspoons thai chili paste
• 2 teaspoons dark sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1/4 cup finely chopped carrot
• 1 cup sliced shiitake mushroom caps
• 1 cup chopped zucchini
• 3/4 cup chopped green onion
• 1/2 cup chopped red bell pepper
• 3 cups cold cooked short-grain rice
• 1 teaspoon dark sesame oil
• 1/2 teaspoon kosher salt
• 3 large eggs, lightly beaten
• 4 large egg whites, lightly beaten

Recipe

• 1 to prepare lamb, combine first 4 ingredients in a small zip-top plastic bag. seal and marinate in refrigerator 30 minutes. heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. add lamb mixture; stir-fry 2 minutes or until lamb loses its pink color. remove lamb from pan. cover and keep warm.
• 2 to prepare rice, combine 3 tablespoons soy sauce, 2 teaspoons sambal oelek, and 2 teaspoons sesame oil, stirring with a whisk; set aside.
• 3 heat vegetable oil in pan over medium-high heat. add ginger and garlic; stir-fry 30 seconds. add carrot; stir-fry 1 minute. add mushrooms, zucchini, onions, and bell pepper; stir-fry 3 minutes. add rice; stir-fry 2 minutes or until thoroughly heated. drizzle soy sauce mixture over rice mixture; stir well to combine. cover and keep warm.
• 4 to prepare crepes, combine 1 teaspoon sesame oil, salt, eggs, and egg whites, stirring mixture with a whisk. heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. 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. 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.
• 5 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.).