Description
Chicken fried rice lettuce cups are a fresh, healthy twist on classic takeout, featuring tender chicken, fluffy rice, and colorful veggies stir-fried and served in crisp lettuce leaves. This easy, customizable dinner is light, flavorful, and perfect for busy weeknights or entertaining.
Ingredients
Scale
- 2 cups cooked white or brown rice (about 1 cup uncooked)
- 8 oz boneless, skinless chicken breast, diced small
- 2 tablespoons soy sauce or tamari (low-sodium if preferred), divided
- 1 teaspoon toasted sesame oil
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated, divided
- 1 medium carrot, diced or shredded
- 1/2 cup frozen peas
- 2 green onions, sliced thin
- 1 large egg, lightly beaten (optional)
- Salt and black pepper, to taste
- 8–10 large lettuce leaves (butter lettuce, iceberg, or romaine hearts)
- Chopped cilantro (optional, for garnish)
- Toasted sesame seeds (optional, for garnish)
- Sriracha or chili garlic sauce (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
- Cook rice according to package directions if not using leftover rice. Chill for at least 30 minutes or use day-old rice for best texture.
- Dice chicken breast into small pieces. Toss with 1 tablespoon soy sauce and half the grated ginger in a bowl. Let marinate for 5-10 minutes.
- Peel and dice carrot, slice green onions, and mince garlic. Measure out peas.
- Heat a large nonstick skillet or wok over medium-high heat. Add sesame oil and swirl to coat.
- Add marinated chicken to the hot pan. Stir-fry for 3-4 minutes until cooked through and lightly golden. Remove chicken to a plate.
- Add garlic, remaining ginger, carrots, and peas to the pan. Stir-fry for 2 minutes until veggies are bright and just tender.
- Push veggies to one side. Pour in beaten egg on the empty side and let set for 30 seconds. Scramble gently, then mix with veggies.
- Add chilled rice and cooked chicken back into the skillet. Sprinkle with remaining tablespoon soy sauce, salt, and pepper. Stir-fry over high heat for 2-3 minutes, breaking up rice clumps.
- Stir in green onions. Taste and adjust seasoning as needed. Remove from heat.
- Gently separate and rinse lettuce leaves. Pat dry. Spoon chicken fried rice into each cup. Top with cilantro, sesame seeds, and a squeeze of lime if desired. Serve immediately.
Notes
Use day-old rice for best fried rice texture. Marinate chicken for extra flavor. For gluten-free, use tamari. Swap chicken for tofu or turkey for dietary needs. Double up lettuce leaves if they tear. Add extra veggies or pineapple for variety. Store filling and lettuce separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 2-3 lettuce cups per
- Calories: 130
- Sugar: 2
- Sodium: 400
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 11
Keywords: chicken fried rice, lettuce cups, healthy dinner, Asian, gluten-free, low-carb, easy recipe, meal prep, stir-fry, family meal