Serves
4
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 1 tablespoon peanut oil
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon finely grated ginger
- 500g chicken mince
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- ⅓ cup oyster sauce
- 2 tablespoons soy sauce
- 12-16 small lettuce cups
- 1 teaspoon sesame oil
- 1 small carrot, julienned
- 1 spring onion, finely sliced
- Sliced chilli, for garnish
Method
STEP 1Heat oil in a large non stick frypan over high heat. Add shallot, garlic, ginger and sauté for 2 minutes or until just softened. Add mince to frypan and break up using the back of a spoon. Cook for 5 minutes or until changed in colour.
STEP 2
Reduce heat and stir frozen Birds Eye Veggie Rice through mince. Cook for 6 minutes, stirring regularly. Stir in oyster sauce, soy sauce and sesame oil.
STEP 3
Spoon mixture into lettuce cups. Top with carrot, spring onion and garnish with chilli. Serve immediately.
Tips
Iceberg, baby cos or baby gem lettuce can be used as lettuce cups in this recipe.