- Dairy free
- Lactose free
- Nut free
- Peanut free
- Wheat free
- Vegetarian
Looking for a refreshing dinner recipe? These tasty fried rice lettuce cups by the Stephanie Alexander Kitchen Garden Foundation are a sure-fire hit.
- Serves6
- Cook time10 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 6 eggs
- 2cm-piece ginger, peeled, finely chopped
- 1/4 cup (60ml) light soy sauce
- 2 tsp olive oil
- 1 small red onion, thinly sliced
- 4 cups cooled cooked brown rice or microwavable brown rice
- 1 carrot, peeled, cut into long thin matchsticks
- 8 spring onions, thinly sliced
- 2 silverbeet leaves, finely chopped
- 2 tsp sesame oil
- 30 small whole lettuce leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Whisk the eggs, ginger and 1 tbs soy sauce in a small bowl. Heat 1 tsp olive oil in a wok or large non-stick frying pan over high heat. Add one-third of the egg mixture and cook for 20 secs or until almost set. Continue cooking, turning, until cooked through. Transfer to a plate. Repeat, in 2 more batches, with the remaining egg mixture. Roll up each omelette and thinly slice.Step 2
Heat the remaining olive oil in the wok or pan. Add the onion and rice and cook for 1-2 mins. Add the carrot and spring onion and stir to combine. Add the silverbeet and remaining soy sauce and stir to combine. Add the sesame oil. Return the egg to the pan and cook, stirring, until combined and heated through. Transfer the rice mixture to a serving platter.Step 3
Divide the lettuce leaves among serving plates. Fill with rice mixture.
Nutrition Information
PER SERVE
Energy: 1254kJ/300 Cals (14%)
Protein: 12g (24%)
Fat: 9g (13%)
Sat fat: 2g (8%)
Carb: 40g (13%)
Sugar: 5g (6%)
Fibre: 5g (17%)
Sodium: 657mg (33%)
Fried rice lettuce cups
- Serves6
- Cook time10 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 6 eggs
- 2cm-piece ginger, peeled, finely chopped
- 1/4 cup (60ml) light soy sauce
- 2 tsp olive oil
- 1 small red onion, thinly sliced
- 4 cups cooled cooked brown rice or microwavable brown rice
- 1 carrot, peeled, cut into long thin matchsticks
- 8 spring onions, thinly sliced
- 2 silverbeet leaves, finely chopped
- 2 tsp sesame oil
- 30 small whole lettuce leaves
Description
Looking for a refreshing dinner recipe? These tasty fried rice lettuce cups by the Stephanie Alexander Kitchen Garden Foundation are a sure-fire hit.
Method
Step 1
Whisk the eggs, ginger and 1 tbs soy sauce in a small bowl. Heat 1 tsp olive oil in a wok or large non-stick frying pan over high heat. Add one-third of the egg mixture and cook for 20 secs or until almost set. Continue cooking, turning, until cooked through. Transfer to a plate. Repeat, in 2 more batches, with the remaining egg mixture. Roll up each omelette and thinly slice.Step 2
Heat the remaining olive oil in the wok or pan. Add the onion and rice and cook for 1-2 mins. Add the carrot and spring onion and stir to combine. Add the silverbeet and remaining soy sauce and stir to combine. Add the sesame oil. Return the egg to the pan and cook, stirring, until combined and heated through. Transfer the rice mixture to a serving platter.Step 3
Divide the lettuce leaves among serving plates. Fill with rice mixture.