Corn Vegetable Fried Rice with Rice Paper Crisp (Okeum-bap)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the rice, soak for at least 30 minutes, cook it, and let it cool.
2. Drain the corn kernels in a sieve.
3. Cut the onion, zucchini, carrot, and king oyster mushroom to the size of the corn kernels, and mince the garlic.
4. Heat oil in a pan and stir-fry the vegetables first.
5. Add the cooled rice to the stir-fried vegetables and stir-fry, season with the low-sodium soy sauce and black pepper, then add the corn and stir-fry briefly.
6. Pour plenty of oil into a pan, fry the rice paper in a round shape, place it in a bowl, and add the fried rice.