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Cook the rice according to the packets instructions. Drain then spread onto a baking tray and allow to cool completely while you cook the mince (this can be done the night before for ultra crispy rice).
Finely slice the onion and sweat in a pan with 1 tbsp oil until translucent. Turn the heat up to medium and add the minced beef and chilli flakes. Break up the mince with a spoon as it cooks for around 5 minutes until golden brown. Add the peas and 2 tbsp soy sauce, cover with a lid then turn the heat down to a simmer.
Whilst the beef is cooking, break the lettuce leaves from the head into individual cups and wash. Set aside.
Crack the eggs into a bowl and lightly whisk. Heat up a non stick pan or wok with 1 tbsp of oil. When the oil begins to shimmer, pour in the eggs and quickly scramble up the eggs with a pair of chopsticks until cooked.
Pour the eggs into a separate bowl then add another tbsp oil to the wok and turn the heat up high. Add the cooked, cooled rice and stir fry for around 4 minutes, moving constantly with a spoon until the rice begins to crisp. Pour the eggs back in and combine with the rice. Add the remaining 2 tbsp soy sauce and remove from the heat.
Serve everything on sharing platters in the middle of the table. Spoon the crispy beef into the lettuce cups with a little rice, pinch the sides together to make parcels and tuck in.
From the larder