秘伝・レタスチャーハン
秘伝・レタスチャーハン is a easy Japanese recipe that serves 2. 350 calories per serving. Recipe by けんた食堂 on YouTube.
Prep: 15 min | Cook: 8 min | Total: 33 min
Cost: $4.15 total, $2.07 per serving
Ingredients
- 1 head Lettuce (tired head, use inner leaves only, shredded)
- 1 tsp Salt (for massaging lettuce)
- 2 cups Cooked Rice (cold, preferably day‑old rice)
- 2 large Egg (one per serving, beaten)
- 100 g Ham (cut into bite‑size pieces)
- 2 tbsp Vegetable Oil (for frying)
- 1 tbsp Soy Sauce (light soy sauce, drizzle along pan edge)
Instructions
Prepare Lettuce
Peel off the outer 1‑2 leaves, shred the inner leaves, sprinkle with salt, massage until wilted, let sit for about 5‑10 minutes, then drain off excess water.
Time: PT10M
Cut Ham
Slice the ham into bite‑size pieces.
Time: PT2M
Egg‑Coat the Rice
In a mixing bowl, beat the eggs, add the cold rice, and toss until each grain is lightly coated.
Time: PT3M
Heat the Pan
Add vegetable oil to the skillet and heat over medium‑high until shimmering.
Time: PT1M
Temperature: medium-high
Fry the Ham
Add the ham pieces and stir‑fry for about 2 minutes until lightly browned.
Time: PT2M
Add Egg‑Coated Rice
Add the rice to the pan and stir‑fry for 3‑4 minutes, allowing the grains to separate and become fluffy.
Time: PT4M
Stir‑Fry Lettuce
Add the drained lettuce and toss for about 1 minute, just until it combines and stays crisp.
Time: PT1M
Season
Drizzle soy sauce along the edge of the pan and toss instantly to distribute.
Time: PT30S
Plate and Serve
Transfer the fried rice to a serving plate and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains gluten (soy sauce), Contains meat, Dairy‑free, Can be made gluten‑free with tamari
Allergens: Eggs, Soy
Ingredient Substitutions
- Instead of Lettuce: cabbage, bok choy
- Instead of Salt: sea salt, kosher salt
- Instead of Cooked Rice: cooked quinoa, cauliflower rice
- Instead of Egg: egg substitute, silken tofu
- Instead of Ham: bacon, spam, diced chicken
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Soy Sauce: tamari, coconut aminos
Equipment Needed
- Large Skillet or Wok
- Spatula or Wooden Spoon
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Colander or Fine Mesh Sieve (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Massage lettuce with salt until softened
- Coat each grain of rice with beaten egg
- Heat the pan until oil is shimmering before adding ingredients
- Stir‑fry rice until grains separate
- Add soy sauce at the end to avoid sogginess
Chef Tips from the Video
- A pinch of toasted sesame oil added at the end gives an extra nutty aroma.
- For a spicier version, sprinkle a little shichimi togarashi just before serving.
- If you like extra crunch, toss in a handful of toasted sesame seeds.
Troubleshooting
Rice sticks together and becomes mushy.
Use day‑old, well‑chilled rice and coat it with egg before frying. Make sure the pan is hot and add rice in a thin layer.
Lettuce becomes soggy.
Drain the salted lettuce thoroughly and add it at the very end, stirring only briefly.
Dish is too salty.
Use less salt when massaging the lettuce and add soy sauce gradually, tasting as you go.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet to restore crispness.
Freezer: Not recommended due to lettuce losing texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and drain the lettuce up to 30 minutes ahead; keep covered in the fridge.
- Cook and chill rice the day before for best texture.
- Ham can be pre‑cut and stored in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of lettuce fried rice in Japanese home cooking?
Lettuce fried rice is a modern Japanese home‑cooking hack that uses leftover lettuce to add freshness and crunch to a classic yakimeshi. It reflects the Japanese value of minimizing waste and turning simple ingredients into a satisfying meal.
What are the traditional regional variations of lettuce fried rice within Japanese cuisine?
While the basic technique is nationwide, some regions add miso paste (Kansai) or use dashi‑based seasoning (Kanto). In Okinawa, sweet potato or goya may replace lettuce for local flavor.
How is lettuce fried rice traditionally served in Japan?
It is typically served hot as a main dish, often accompanied by miso soup and a small side of pickles. It can also appear as a bento component, packed in a compartment for a balanced lunch.
What occasions or celebrations is lettuce fried rice associated with in Japanese culture?
There is no specific holiday tied to lettuce fried rice; it is a practical everyday meal, especially popular during busy weekdays or after a grocery shop when lettuce is slightly wilted.
What other Japanese dishes pair well with lettuce fried rice?
It pairs nicely with grilled fish such as salmon or mackerel, a simple miso soup, and a side of tsukemono (Japanese pickles) to balance flavors and textures.
What makes lettuce fried rice special or unique in Japanese cuisine?
The dish uniquely combines the crisp, slightly bitter lettuce with the savory, umami‑rich fried rice, creating a contrast of textures that is uncommon in traditional Japanese fried rice recipes.
What are the most common mistakes to avoid when making lettuce fried rice at home?
Common errors include using fresh warm rice (which sticks), not massaging the lettuce enough so it stays soggy, and adding soy sauce too early, which makes the rice mushy. Follow the timing steps for best results.
Why does this lettuce fried rice recipe coat the rice with egg before stir‑frying?
Coating the rice with egg creates a thin protective layer that prevents the grains from sticking together and helps them stay fluffy while still absorbing the flavor of the soy sauce and ham.
Can I make lettuce fried rice ahead of time and how should I store it?
Yes, you can prepare the lettuce and rice up to 30 minutes ahead. Store the drained lettuce in a sealed container in the fridge and keep the egg‑coated rice chilled. Re‑heat quickly in a hot pan to restore texture.
What does the YouTube channel けんた食堂 specialize in?
The YouTube channel けんた食堂 focuses on simple, everyday Japanese home cooking, offering quick recipes that use common pantry items and clever tricks to reduce food waste.
How does the YouTube channel けんた食堂's approach to Japanese cooking differ from other Japanese cooking channels?
けんた食堂 emphasizes minimal ingredients, fast preparation, and practical tips for using leftovers, whereas many other channels often showcase more elaborate or restaurant‑style dishes.
Last updated: September 6, 2026
