Adam Liaw’s egg and lettuce fried rice
Iceberg lettuce still holds a lot of crunch after being stirred through this simple egg fried rice.
Ingredients
4 tbsp vegetable oil
2 eggs
4 cups cooked rice
1 tsp chicken stock powder
salt and pepper, to season
¼ head iceberg lettuce, thinly shredded
Method
Heat a wok over high heat and add the oil. Add the eggs and stir until they are set and broken into small pieces. Add the rice, scatter with the chicken stock powder and press the rice against the side of the wok to break up any clumps. Stir-fry for a few minutes until the rice grains are separated and coated in the oil. Season well with salt and pepper, then remove from the heat. Stir the lettuce through the rice and serve immediately.
Adam’s tip: Don’t skimp on the oil when making fried rice. A good amount is needed to separate the grains so you don’t get clumps of mashed rice.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upContinue this edition
The March 15 EditionUp next
Pisces: this week is a great time for intimacy
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.
Previously
Adam Liaw’s hoisin chilli beef
The sweetness of hoisin sauce is balanced with a kick of chilli in this simple stir-fry.
More:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
