Chicken Fried Rice Lettuce Wraps

• 2 cups cooked and cooled jasmine rice
• 1 cup diced cooked chicken
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots blend
• 2 large eggs, beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 4 cups lettuce leaves, for wrapping
• 2 green onions, thinly sliced
• Optional: Sriracha or chili flakes for heat

Steps

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
2. 2 Add diced onion and garlic, sauté until softened, about 2 minutes.
3. 3 Push the onion mixture to the side and add beaten eggs to the skillet. Scramble until just cooked.
4. 4 Add the remaining tablespoon of oil, then the cooked rice. Break up any clumps and stir-fry for 3 minutes.
5. 5 Toss in the diced chicken and frozen peas and carrots. Stir-fry for another 3 minutes until heated through.
6. 6 Drizzle with soy sauce and sesame oil. Stir to combine and cook for 1 more minute.
7. 7 Remove from heat and sprinkle with sliced green onions.
8. 8 Spoon the fried rice mixture into lettuce leaves and serve immediately.

Equipment

• Large skillet or wok

Variations

• Add diced shrimp for a seafood twist or tofu for a vegetarian version.

Substitutions

• Substitute jasmine rice with brown rice for a nuttier flavor.

Pairings

• Pairs well with a light Asian sesame dressing or a spicy peanut sauce.

Nutrition

Tips

• Use day-old rice for best texture.
• For a vegetarian option, omit chicken and add extra veggies.
• Ensure the skillet is hot before adding rice to prevent sticking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Freeze without lettuce wraps for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of kimchi or a simple cucumber salad.

FAQ