Rice Lettuce Cups



500g cooked jasmine or brown rice, chilled until cold
1 tbsp sesame oil
2 tbsp Herbie’s Thai Spice Mix
1 carrot, peeled and cut into dice
2 tbsp vegetable oil
100g sugar snow or snow peas, sliced
1/2 cup frozen peas
2 tbsp light soy sauce
2 tbsp fish sauce (optional for vegetarian option)
2 eggs, lightly beaten (optional for vegan option)
4 spring onions, sliced
1 lime, quartered, to serve
2–3 heads baby gem lettuce
coriander or Thai basil, to serve
fresh chilli or sriracha, to serve


Heat oil over medium heat in a large frying pan or wok, add spice mix and stir to combine, then add rice and carrots and increase heat.

Continue to stir-fry, adding vegetable oil for a few minutes, then add in the peas, soy and fish sauce (if using) and eggs. Keep stirring as egg cooks, for about 5 minutes then taste for seasoning.

Serve immediately with lettuce, herbs, lime and chilli or cool, cover and chill to eat within two days.

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