Ken Hom’s Singapore-Style Lettuce Fried Rice

Name: Ken Hom’s Singapore-Style Lettuce Fried Rice
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 3 cloves garlic, crushed; long-grain rice to the 400 ml (15 fl oz, scant 2 cups) level in a measuring jug, then cooked in the normal way; 50 g (2 oz, ¼ cup) fresh or frozen peas; 2 eggs, beaten lightly; 3 Tbsp finely minced spring onions; 2 fresh chillies; ½ tsp salt; ¼ tsp freshly ground black pepper; 5-6 Chinese dried mushrooms; 225 g (8 oz) iceberg lettuce, shredded; 2 Tbsp peanut oil; 2 Tbsp finely chopped spring onions, as garnish; 4 shallots, sliced; 3 Tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

To go with Ken Hom’s Christmas Roast Duck, or on its own for supper after a lunch of too much turkey.

Ingredients

5-6 Chinese dried mushrooms
2 Tbsp peanut oil
4 shallots, sliced

Asia
Singapore
Supper
Main course
South East Asia
Winter
Vegetarian
December
Christmas

Method

Soak the dried mushrooms in warm water for 20 mins, squeeze out liquid, discard stems and cut the caps into small dice.

Heat a wok or large frying pan and add the oil (after the wok is hot — this is important in Chinese cooking). When almost smoking add the shallots and garlic and stir-fry for 30 secs. Add the cold, cooked rice and stir-fry for 1 min; then add mushrooms, peas, spring on