Looking for a new way to serve up your food? Try a lettuce cup! Children will love filling a crisp lettuce leaf with delicious fried rice and eating straight from their hands. This is a great way to empty your fridge and use up any leftover rice and vegetables.
Equipment
- measuring cup and spoons
- chopping board
- cook’s knife
- small bowl
- whisk or fork
- wok
Ingredients
- 6 eggs
- 3 tsp salt-reduced soy sauce
- 2 cm knob of ginger, peeled and finely chopped
- 2 tsp sunflower oil
- 4 cups cooked rice
- 1 bunch spring onions, finely chopped
- 2 silverbeet leaves, finely chopped
- 1 small red onion, peeled and finely chopped
- 1 small carrot, finely chopped or grated
- 30 small whole lettuce leaves
What to do
- Beat the eggs in the small bowl with the ginger.
- Heat the wok with 1 tsp sunflower oil.
- Pour in the egg mixture and leave to cook for 20 seconds, before folding onto itself and cooking through.
- Remove the egg from the wok and allow it to cool on the chopping board, then slice it thinly.
- Heat the remaining sunflower oil in the wok.
- Add the onion, ginger, carrot and spring onions and cook for 2 minutes, then add the rice and soy sauce.
- Reduce the heat and add the silverbeet and cooked egg slices. Combine ingredients, then remove the wok from the heat.
- Serve with a platter of washed lettuce leaves. Place the rice in the leaves, roll and eat.