Om Rice

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.

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om rice

serves 1-2

ingredients
2 eggs beat
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
1/4 cup carrots
1/4 peas
1/2 lbs beef – cut into small cubes
1 tsp. Shark Brand sriracha
1 scallion – thinly sliced

1. beef
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.

3. omelette
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.

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