Om rice is a Korean style omelet filled with fried rice. It’s an easy dish to prepare – and shouldn’t take more than 30 or so minutes to finish up. For this recipe, I used brown rice left-over from the previous evening (refrigerated day old rice works best when making fried rice – in my opinion). This meal is perfect for breakfast and will certainly do well for a lunch or dinner entree.
|1||cup day old brown rice|
|2||garlic gloves – finely minced|
|2||Thai chili bird peppers minced|
|2||Tbsp soy sauced|
|1||Tbsp sesame seed oil|
|1/2||lbs beef – cut into small cubes|
|1||tsp. Shark Brand sriracha|
|1||scallion – thinly sliced|
In a medium size bowl – let beef marinate with sesame seed oil and soy sauce for minimum 1 hour.
2. fried rice
In a large frying pan – sear beef on high heat for 4 – 5 minutes. Add garlic, carrots, peas, and Thai chili bird peppers. Mix well. Add rice last – stir until all ingredients are mixed/good and fried. Take off heat – set aside.
On medium heat, coat large frying pan with butter, Pam, or vegetable oil (I used spay Pam – good for making omelettes. If using spray Pam – spray away from burners). Spread beat eggs evenly over frying pan. I prefer a thin layer of egg. After egg settles into position – add a row of fried rice towards center of omelette. Let egg continue to cook for roughly 3-4 minutes – wrap one side of egg over row of fried rice. Repeat with opposite side of egg – over lapping to form omelette. Garnish with Shark Brand sriracha and scallions.