This jade fried rice features crispy frill lettuce and egg, offering a delightful texture. The deep umami of fish sauce mellows the slightly bitter taste of the lettuce, creating a refreshing yet profound flavor. Master Chef Wakiya's foolproof method allows you to recreate authentic Chinese cuisine at home.
Ingredients
Main Ingredients (1 serving)
- Cooked Rice 250g
- Frill Lettuce approx. 1/2 head
- Egg 1
- Scallion (minced) 1 tbsp
Seasonings
- White Sesame Oil 1.5 tbsp
- Salt (to taste)
- Pepper (to taste)
- Fish Sauce 1-2 tsp
Steps
- Wash the frill lettuce, drain, and tear into bite-sized pieces by hand.
- Crack 1 egg into a bowl and beat well until the yolk and white are thoroughly combined.
- Heat a frying pan over low heat, add 1.5 tbsp white sesame oil, and let it warm up.
- Pour the beaten egg into the warmed pan. As soon as the edges start to bubble, add 250g cooked rice.
- Once the rice is added, flip it over once with a large motion.
- Increase heat to medium. While mixing with a spatula, stir-fry until the semi-cooked egg coats the rice evenly. [This is the key!] This method is a foolproof technique, applicable whether you mix raw egg with rice or add egg later.
- When the rice is uniformly yellow and fluffy, seasoned with the egg, add salt (to taste) and pepper (to taste) to adjust the flavor.
- Add the torn frill lettuce and stir-fry while mixing thoroughly.
- Once the lettuce has slightly wilted, drizzle in 1-2 tsp fish sauce.
- Finally, add the minced scallion (1 tbsp), mix everything together, then plate and serve. It's done!
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