Vegan Korean-Model Suppli (Fried Rice Balls)

A veganized model of the salty, tacky, Korean-style egg omelette referred to as gyerranmari will get chopped and added to fried rice on this scrumptious, golden-brown, fried-to-perfection recipe from The Korean Vegan cookbook. 

What you want:

For the gyerranmari: 
1 tablespoon olive oil
¾ cup liquid vegan egg, divided
1 teaspoon salt, divided
1 slice vegan cheese, reduce in half and divided
1 sheet nori, reduce in half and divided

For the rice balls: 
Vegetable oil, for frying
3 cups cooked rice
2 cloves garlic, minced
¼ crimson onion, finely diced
1 carrot, diced
½ cup cooked corn kernels
½ cup cooked peas
Gyerranmarri, chopped
3 teaspoons salt, divided
1 teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons potato starch
½ cup vegan milk
1 cup panko bread crumbs
1 slice vegan cheese, torn into 7 items

What you do:

  1. For the gyerranmari, to a small pan over medium-high warmth, add oil. Add ½ cup of liquid egg, ½ teaspoon of salt, a half slice of cheese, adopted by half sheet of nori. When egg is midway cooked, roll like a crepe, and take away from pan. Add remaining liquid egg and repeat with remaining salt, cheese, and nori. Take away from warmth. 
  2. For the rice balls, in a big skillet over excessive warmth, heat 1 tablespoon of vegetable oil till extremely popular. Add rice and fry till starting to brown 4 to five minutes. Take away from pan. 
  3. Add 1 teaspoon extra vegetable oil to pan, then add garlic, crimson onion, carrot, corn, peas, gyerranmari, 1 teaspoon of salt, and pepper to pan and prepare dinner till onions begin to turn out to be translucent, 2 to three minutes. Return rice to pan, combine every part collectively, and prepare dinner for an extra 1 to 2 minutes.
  4. Set rice apart and let cool earlier than refrigerating for no less than 4 hours.
  5. Place three shallow bowls on a piece floor. In a single, combine collectively potato starch and 1 teaspoon of salt. In second, add milk. In third, add panko and remaining salt.
  6. Spoon 2 to three tablespoons of rice into palm of hand, add 1 piece of vegan cheese to middle of rice, and utilizing each arms, form rice into an oval, about dimension and form of a big egg. 
  7. As soon as formed, coat rice ball first in potato starch. Faucet off any extra starch earlier than dipping in milk. Subsequent, coat with panko by rolling gently. Set rice ball apart on a baking sheet. Repeat for the rest of rice.
  8. Pour 4 inches of vegetable oil right into a medium pot. Heat oil to about 350 levels. Working in batches, being cautious to not overcrowd pot, gently drop rice balls into oil. Prepare dinner for about 2 minutes after which flip and prepare dinner for an extra 2 minutes. Take away from oil with a slotted spoon and set on wire rack to empty any extra oil.
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