O-moo rice is a happy Korean lunch food. it's easy to make, kids love it, and it's the ultimate comfort food. essentially, it's fried rice wrapped in a thin layer of fried egg. So it's like rice in an omelette, which is where "o-moo" comes from...it's borrowed from English (which is borrowed from French. huh. interesting how that works. i love language.)
When it comes to cooking Korean food, i don't really have exact measurements. you just kinda do it by feel. but for the sake of posting on this blog, i'll try to approximate the measurements.
1/2 cup frozen mixed vegetables (peas, carrots, green beans, etc.)
2 cups cooked rice
3/4 cup ground beef or chicken chopped in little pieces
2 tbsp sesame oil
salt and pepper to taste
garlic powder, onion powder, sesame seeds
1. thaw frozen vegetables.
2. spray large frying pan with cooking spray, then cook the beef or chicken...like you're stir frying it
3. add the now-thawed vegetables, stir fry
4. add rice, sesame oil, garlic powder, onion powder, sesame seeds. stir stir stir. make sure everything is well distributed.
5. add like, maybe 2-3 tsps of salt? shake some pepper in there.
6. add ketchup...maybe like a 8-12"-long strip
7. remove pan from heat.
8. crack the eggs into a bowl, add a dash of salt, beat em
9. on a CLEAN frying pan on medium heat, pour half of the egg into center of pan. now grab the handle and swirl it around so that the egg gets all around the bottom of the pan. it should make a thin layer of egg, but thick enough that you can flip it and cook the other side. this should all take no more than 2 minutes. do it again to make your second egg wrap.
10. put egg wrap on large dinner plate. place half of the fried rice onto one half of the egg wrap. close egg wrap around the rice and tuck other end under.
11. Serve with ketchup in zigzag formation (WWW-like) on top of the o-moo rice. eat with spoon (koreans eat rice with large spoons. many non-asians feel as though they should eat rice with chopsticks. this is a wrong and funny assumption.)