INGREDIENTS

12 each  12" Heat Pressed Flour Tortillas (10430)  
3/4 cup  Vegetable Oil  
12 oz. Sliced Mushrooms  
12 each  Eggs , large 
12 cups Prepared White Rice , chilled 
1/2 cup  Soy Sauce  
1/2 cup  Sesame Oil  
3/4 cup Bias Sliced Scallion , 1-inch 
Korean Spicy Pork , see related recipe 
Gochujang Sauce , see related recipe   
12 oz.  Kimchi , commercially prepared 

DIRECTIONS

1.) To Make Burrito To Order: Heat 1 tablespoon vegetable oil in sauté pan, wok, or flattop griddle, add 1 oz. mushrooms and 1 cracked egg, stir fry until egg begins to set, add 1 cup chilled rice, 2 teaspoons each soy sauce and sesame oil, and 1 tablespoon scallions; stir fry for 2 minutes or until heated through. Place warm tortilla on flat work surface, top with Egg and Vegetable Fried Rice in center of wrap, top with ½ cup of warm Korean Spicy Pork. Fold in both sides of the wrap, then roll into burrito shape. Cut burrito in half and top with ¼ cup warm Gochujang Sauce. Serve immediately with 1 ounce kimchi in ramekin.

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