Lettuce, which grows well under the cool and drier weather, fits the climate of Aomori Prefecture, and its best season is about to begin. Lettuce has approximately 30 leaves per one, and the four outer leaves, with high fiber and crunchy taste, are compatible with oil and good for fried rice.
Ingredients [2 serving(s)]
- 2 (60g) lettuce leaves
- 1/2 (50g) Japanese leeks
- 4 dried scallops
- 2 eggs
- 2 bowls (300g) of pre-cooked rice
- 1 tbsp sesame oil
- 1/3 tsp (2g) salt
- 1 tsp soy sauce
- 1 tsp oyster sauce
- Pepper to taste
- Soak dried scallops in plenty of water to reconstitute.
- Tear off the lettuce into the bite-sized piece and mince the leeks.
- Loosen the dried scallops softened.
Tips: The liquid used for rehydrating dried scallops is rich in umami; therefore, it is suitable to reuse as soup.
- Beat eggs in a bowl and mix with lightly warmed rice.
- Put sesame oil and leeks in a frying pan and heat it until fragrant. Add the rice prepared in step 4 and fry until it becomes the state “parapara (non-sticky)” to break up the crumps.
- Add salt, dried scallops, and oyster sauce and stir them. Then add lettuce and soy sauce, adjust seasonings with pepper, turn off the heat and serve it!