If you’re stuck with a lot of lettuce, this will help use up some of it. Most of the other ingredients in this dish are ones you most likely already have on hand, making this quick and easy to whip up. In my recipe, I had leftover turnips that I added in
instead of the bean sprouts. I’m guessing most people don’t cook with turnips that often, but if you do, they go great with Asian foods!

Ingredients (for two people)

For the lettuce wraps:

4 large lettuce leaves, washed
1 cup of white rice, cooked
1 large egg
1/2 green onion, chopped
1 box of bean sprouts, washed
3 tablespoons of soy sauce
1 tablespoons of vinegar
2 teaspoons of sugar
1/2 cup of crispy fried onions, available at Asian grocery stores
1 tablespoon of olive oil
A pinch of salt

For the special side sauce:

1/4 cup of sugar
1/2 cup of water
2 tablespoons of soy sauce
1 tablespoon of spicy mustard
1 tablespoon of lime juice
2 tablespoons of vinegar
2 tablespoons of chili-garlic sauce
A pinch of salt
A drop of sesame oil

Directions

Prepare the special sauce by mixing the ingredients together and microwaving on high for 1.5 minutes. Set aside.

Add the olive oil to a large wok and bring to medium-high heat. Scramble the egg in here and set aside. Saute the green onion and bean sprouts for 2-3 minutes. Add the cooked rice, remaining ingredients (except the lettuce leaves and crispy fried onions) and add back the egg. Saute while stirring for about 6-10 minutes, then take off heat.

Scoop some fried rice into a lettuce leaf, top with fried onions, and serve with special sauce on the side. Enjoy!