Lettuce Fried Rice

Crack 2 eggs into a bowl and beat them lightly.

Tear the lettuce into bite-sized pieces by hand, wash it well, and drain.

Put 250g of cooked rice in a separate bowl and drizzle 1 tablespoon of vegetable oil (or rice bran oil) over it.

Mix the rice with a rubber spatula using a cutting motion so the oil coats the surface of every grain.

Coating with oil makes the grains separate easily and seals the moisture inside. This is the most important point here. Once the oil is distributed throughout, the prep is done.

Add vegetable oil (or rice bran oil or lard) to a frying pan and heat over medium heat, spreading the oil across the whole pan.

Once the pan is hot, add the beaten egg.

When the edges of the egg start to set, add the oil-coated rice and stir-fry, blending the egg into the rice with a rubber spatula.

Keep stir-frying with a cutting motion, taking care not to crush the rice.

Once the rice becomes fluffy and separated, add the chicken stock powder, 2 pinches of salt, black pepper, and Aji-no-moto, and mix through evenly.

Once the seasonings are mixed through, push the rice to one side and pour the soy sauce onto the exposed surface of the pan. Let it char lightly, then mix it into the rice.

Finally, add the lettuce and stir-fry briefly, without overcooking, so it keeps its texture, then serve on a plate.