Fried Rice Lettuce Cups

• ½ iceberg lettuce, leaves separated
• 2 cups cooked rice (even better if it is a few days old)
• 3 rashers of bacon, diced
• 1 onion, sliced
• ½ long red chilli, diced
• 1 clove garlic, chopped
• 1 x 2cm piece of ginger, finely chopped
• 2 sprigs of coriander, roots and stalks finely chopped, leaves picked
• 4 button mushrooms, roughly chopped
• 2 eggs, whisked
• ½ cup frozen peas
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• For the sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp black vinegar
• 1 tsp sesame oil

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

For the sauce mix all of the ingredients together. Place bacon into a large non-stick pan and then turn the heat on. Slowly bring the heat up to medium to allow maximum rendering of the bacon fat. Once cooked remove bacon from pan, and transfer most of the bacon fat into a bowl.

Pour eggs into the pan and swirl to allow all the egg to reach the sides. Once set, bring in the sides and the remaining runny egg set, making a thin omelette. Using a spatula roll up and remove from the pan. Roughly chop.

Place the bacon fat back into the pan and add the onion, chilli, ginger and coriander roots and stalks. Fry to soften and caramelise slightly then add the mushrooms followed by the rice. Fry the rice for 2-3 minutes on high heat, tossing regularly until the rice grains separate and toast a little. Add the peas, followed by the sauce and toss for a further minute. Add the bacon to the pan with the egg and coriander leaves and toss one final time to evenly distribute.

Arrange lettuce cups on a plate and spoon in fried rice.