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

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - Ginger - 100g
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Lucullus Sambal Oelek
• 500G Two Chicks Free Range Liquid Egg White
• - Ktc Vegetable Oil
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• - Schwartz Garlic Powder 480g
• - Doves Farm Organic Chickpea Flour

Instructions

1. 1. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add 1 tablespoon vegetable oil, then add 2 teaspoons minced fresh ginger and 4 minced garlic cloves; stir-fry for 30 seconds until fragrant.
2. 2. Add 1 cup sliced shiitake mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper. Stir-fry for 3 minutes until the vegetables are tender-crisp.
3. 3. Add 1 cup chickpea flour to the pan and stir-fry for 2 minutes, gradually adding water to create a soft, crumbly texture resembling cooked rice. In a small bowl, whisk together 3 tablespoons lemon & oregano infused olive oil, 2 teaspoons sambal oelek, and 1/2 teaspoon kosher salt. Drizzle the mixture over the chickpea flour and vegetables, stirring well to combine. Cover and keep warm.
4. 4. To prepare the crepes, whisk together 1/2 teaspoon dark sesame oil, 1/2 teaspoon kosher salt, 3 large eggs, and 4 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 egg 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 egg mixture, stacking crepes between layers of wax paper or paper towels.
5. 5. To assemble, spoon about 1 cup of the chickpea flour 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.