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

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

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

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Ken Hom’s Singapore-Style Lettuce Fried Rice

Ingredients

Method

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