Gluten-Free Vegetable Om Rice Recipe

About this recipe

A delightful gluten-free dinner featuring stir-fried vegetables and rice wrapped in a delicate egg crepe. Perfect for those seeking a wholesome and satisfying meal solution.

Ingredients

• 50 g Thai Ginger (Shunti)
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 125 g Shiitake Mushroom
• 250 g Zucchini Yellow
• 150 g Spring Onion (Kandychi Path)
• 125 g Red Bell Pepper
• 320 G Wohhupsambal Oelek
• 1 ltr Eggsential Liquid Egg Whites
• 141 g Pam Grilling Grillades Cooking Spray
• 1 pack (1 kg) Daawat Brown Rice Poly Pouch
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add 1 tablespoon Oleev Smart Vitafit Edibale Vegetable Oil, then add 2 teaspoons minced Thai ginger and 1 minced garlic clove; stir-fry for 30 seconds until fragrant.
2. 2. Add 1/4 cup diced orange carrot, 1 cup sliced shiitake mushrooms, 1 cup diced zucchini, 3/4 cup chopped spring onion, and 1/2 cup diced red bell pepper. Stir-fry for 3 minutes until the vegetables are tender-crisp.
3. 3. Add 3 cups cold cooked brown rice to the pan and stir-fry for 2 minutes until thoroughly heated. Drizzle 2 teaspoons sambal oelek over the rice and vegetables, stirring well to combine. Cover and keep warm.
4. 4. To prepare the crepes, whisk together 1/2 teaspoon Oleev Smart Vitafit Edibale Vegetable Oil, 1/2 teaspoon Simply Staples Mineral Rich Sea Salt, 1 cup cooked brown rice (from the Daawat Brown Rice Poly Pouch) and 4 Eggsential Liquid Egg Whites in a bowl. Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. Pour about 1/4 cup of the brown rice mixture into the pan, tilting quickly to spread it into a thin layer. Cook for about 1 minute until the edges lift easily, then flip and cook for 30 seconds on the other side. Transfer to a towel and repeat with the remaining brown rice mixture, stacking crepes between layers of wax paper or paper towels.
5. 5. To assemble, spoon about 1 cup of the rice and vegetable mixture down the center of each crepe. Fold the edges of the crepe over the filling to form a neat package. Serve immediately for a warm and satisfying gluten-free dinner.