Fried rice lettuce cups


Difficulty:  Easy

Serves:  30 tastes in the Kitchen

Recipe Source: Stephanie Alexander Kitchen Garden Foundation


  • metric measuring cup and spoons
  • non-slip mat
  • chopping board cook’s knife
  • vegetable peeler
  • small bowl
  • whisk or fork
  • wok
  • wooden spoon
  • serving platters

  • 6 eggs
  • 3 tbsp light soy sauce
  • 2 cm knob of ginger, peeled and finely grated
  • 2 tbsp sunflower oil
  • 4 cups cooked rice
  • 8 spring onions, finely chopped
  • 2 silverbeet leaves, finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 small carrot, grated
  • 2 tsp sesame oil, optional
  • 30 small whole lettuce leaves
What to do

  • Prepare all of the ingredients based on the instructions in the ingredients list.
  • Beat the eggs in the small bowl with 1 tbsp soy and the ginger.
  • Heat the wok with 1 tbsp 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.
  • Heat the remaining sunflower oil and the sesame oil in the wok.
  • Add onion, carrot and spring onions and cook for 2 minutes, then add rice and remaining soy sauce.
  • Reduce the heat and add the silverbeet and cooked egg slices. Combine ingredients, then remove the wok from the heat.
  • Divide between serving platters for each table.
  • Provide each table with a platter of washed lettuce leaves. Diners place the rice in the leaves, roll and eat.
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