Crispy Rice & Egg Lettuce Wraps
with Bell Pepper, Carrots & Gochujang Aioli
- Eggs
- Sesame
- Soy
- Wheat
Crispy fried rice is loaded with sweet soy–glazed carrots and bell pepper, plus scrambled eggs for protein, then spooned into cool, crisp lettuce leaves for a fun, hands-on dinner. A drizzle of spicy gochujang aioli adds a creamy kick, and scallion greens finish each wrap with a fresh, sharp bite.
Ingredients
1 unit
Green Bell Pepper
1 unit
Baby Lettuce
2.5 teaspoon
Rice Wine Vinegar
4 unit
Eggs
(Contains: Eggs)
6 ounce
Carrot
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 clove
Garlic
2 unit
Scallions
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
¾ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 6.
While rice cooks, wash and dry produce.
Trim, peel, and dice carrots into ¼-inch pieces. Core, deseed, and dice bell pepper into ¼-inch pieces. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Trim and discard root end from lettuce; separate leaves.
In a small bowl, combine sweet soy glaze, half the vinegar, and ¾ tsp sugar (all the vinegar and 1½ tsp sugar for 4 servings).
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and bell pepper; season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes.
Add garlic and scallion whites; cook until fragrant, 30-60 seconds.
Stir in sauce. Cook, stirring, until sauce has thickened and veggies are coated, 1-2 minutes more.
Turn off heat; transfer veggies to a large bowl. Wipe out pan.
Coat pan used for veggies with nonstick cooking spray and heat over medium-high heat. Once hot, crack eggs* into pan; cook, stirring, until set, 1-2 minutes.
Turn off heat; transfer eggs to bowl with veggies. Wipe out pan.
Heat a drizzle of oil in pan used for eggs over medium-high heat. Add cooked rice and press into an even layer. Cook, undisturbed, until slightly crispy on bottom, 2-3 minutes.
Stir in veggie mixture; season with salt and pepper to taste. Press into an even layer and cook until rice is crispy, 1-2 minutes more.
Divide lettuce leaves between plates. Fill with as much fried rice and gochujang aioli as you like. Garnish with scallion greens and serve. TIP: Serve any remaining fried rice and aioli on the side!
