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Thai Rice Lettuce Cups
This is a fun way to have fried rice, and by using Herbie’s Thai Spice Mix it is a bit different to a regular fried rice. Or you can easily use Herbie’s Chinese 5 Spice or Herbie’s Nasi Goreng Spice Mix for a more classic flavour. For non vegetarian option, add some fresh prawns.
Prep Time:
45 mins
Cook Time:
15 mins
Total Time:
1 hour
Yield:
4-6 Serves 1x
Category:
Family
Cuisine:
Asian
Scale
Ingredients
- 500g cooked jasmine or brown rice, chilled until cold
- 1 tbsp sesame oil
- 2 tbsp Herbie’s Thai Spice Mix
- 1 carrot, peeled and cut into dice
- 2 tbsp vegetable oil
- 100g sugar snow or snow peas, sliced
- 1/2 cup frozen peas
- 2 tbsp light soy sauce
- 2 tbsp fish sauce (optional for vegetarian option)
- 2 eggs, lightly beaten (optional for vegan option)
- 4 spring onions, sliced
- 1 lime, quartered, to serve
- 2–3 heads baby gem lettuce
- coriander or Thai basil, to serve
- fresh chilli or sriracha, to serve
Instructions
- Heat oil over medium heat in a large frying pan or wok, add spice mix and stir to combine, then add rice and carrots and increase heat.
- Continue to stir-fry, adding vegetable oil for a few minutes, then add in the peas, soy and fish sauce (if using) and eggs. Keep stirring as egg cooks, for about 5 minutes then taste for seasoning.
- Serve immediately with lettuce, herbs, lime and chilli or cool, cover and chill to eat within two days.
Nutritional Information
Serving Size
278g
Calories
343
Sugar
5.8g
Sodium
3.2g
Fat
14g
Saturated Fat
2.1g
Carbohydrates
40g
Fiber
4.3g
Protein
12g
15g
