Karaage-kun Lettuce Fried Rice

Roughly chop the lettuce. Keep the pieces large, as cutting it too fine loses what makes lettuce good. Cut up and use the core as well.

Peel the onion and slice it 2-3mm thick rather than mincing it, to keep some texture.

Dice the tomato. It goes on top of the fried rice at the end, so don't skimp - use plenty.

Cut the Karaage-kun pieces into quarters.

Beat the egg. Reheat the rice in the microwave until piping hot, and line up all the ingredients within arm's reach.

Heat the pan thoroughly, add 2-3 tablespoons of oil, and swirl to coat. Heat until the oil runs thin.

Add the beaten egg, then immediately add the 250g of piping hot rice. At first, press down to break up the rice as you combine it with the egg.

Once the rice starts to loosen, season lightly with salt and pepper, add 3 shakes of Ajinomoto, and stir-fry to combine.

When the rice is fully loosened, add the onion and stir-fry. It brings out a sweetness that makes the dish better.

Once the onion softens, add the Karaage-kun, then drizzle in a splash of sake and just enough soy sauce for aroma, and stir-fry.

At the very last moment, add the lettuce and toss quickly. The lettuce doesn't need to cook. Taste and adjust the seasoning.

Plate it, arrange so the Karaage-kun sits on top, and finish with the fresh diced tomato.