Name: Singapore-Style Lettuce Fried Rice
Yield: Serves 4
Cuisine: Singapore
Ingredients: 225 g (8 oz) iceberg lettuce, finely shredded; 3 tablespoons light soy sauce; 2 tablespoons finely chopped spring onions; 3 tablespoons finely chopped spring onions; long-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug and cooked; 50 g (2 oz) fresh or frozen peas; 15 g (½ oz) Chinese dried mushrooms; 2 tablespoons oil, preferably groundnut; 3 garlic cloves, crushed; ½ teaspoon salt; 2 fresh chillies; ¼ teaspoon freshly ground black pepper; 4 shallots, sliced; 2 eggs, beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This is an easy fried rice dish to make. The chilli adds zest and sparkle to the dish, and the lettuce provides a refreshing touch.

Ingredients

15 g (½ oz) Chinese dried mushrooms
2 tablespoons oil, preferably

Asia
Singapore
Main course
South East Asia
Vegetarian

Method

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into small dice.

Heat a wok or large frying-pan and add the oil. When almost smoking, add the shallots and garlic and stir-fry for 30 seconds. Put in the cold cooked rice and stir-fry for 1 minute, then add the peas, spring onions

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Ingredients

Method

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