Stir-fried Rice wrapped in Egg Crepe (蛋包飯)

This was a popular Taiwanese stir-fried rice dish way back when we were in college. It adds quite an interesting twist to the simple stir-fried rice, by wrapping the rice inside a crepe, i.e., a thin pancake made of egg.

Ingredients: (to make two servings)

    - dry mushrooms 5 pieces
    - pork lion 4-6 oz
    - frozen peas 3 Tsp
    - cooked rice 2 cups
    - eggs 2
    - ketchup, light soy sauce, salt and pepper

 Steps:

A.  Make Stir-fried Rice:

 This step is quite similar to the earlier post on Stir-fried Rice, only simpler.  Store cooked rice in the fridge for a day or two, to make it harder and drier.  Heat 2 Tbsp of vegetable oil in a cooking pan (use High Heat), add pork loin strips (marinated them with 1 tsp corn starch, 1tsp rice cooking wine, 2tsp soy sauce, pinch of salt for 10 minutes) and stir fry until cooked, add dried mushrooms slices and frozen peas (frozen in package, defrost by rinsing  peas in a strainer and dipping into a bowl of water), 1/2 tsp salt and stir-fry for 2-3 minutes.  Take out the meat and mushroom from the pan.  Heat 1 Tsp vegetable oil, add chopped green scallions in the oil first, then 2 cups of cooked rice into the pan, season with 1/2 tsp of salt, 1/2 tsp of black pepper,  stir-fry for 3-4 minutes until the rice is slightly crispy to the taste.   Last, add the meat and vegetable into the rice, 2 tsp ketchup and mix them well.

B. Make an Egg Crepe
 

Crack and beat an egg thoroughly in a small bowl (you can add a pinch of salt in the egg if you like more flavor).  Place a dry (no oil)  small-to-medium-sized flat non-stick pan (6-8" in diameter) on low heat.  Pour the beaten egg into the pan, and tilt the pan with a circular motion so that the egg fluid coats the pan surface evenly and roundly.  Cover the lid and let cook till the egg fluid gels into a thin yellow crepe (2-3 minutes). Turn off heat.  Note if you put oil in the pan,  it is harder to make a round and pretty egg crepe.  The one in the picture on the left was made when I put a little oil in the pan.  The second one without the oil looks much more professional, but I didn't take a picture :)

Carefully remove the egg crepe from the pan with a wooden spatula, and place it on a flat plate. (the side face the pan should be faced down in the plate) Scoop and pile up stir-fried rice on top of half of the crepe, as shown in the picture above.  Fold the other half of the crepe over to cover the rice (and  to create an "omelette").  Sprinkle ketchup on the egg crepe, and serve.