Thai Crispy Rice Lettuce Wraps

• leftover rice1 -2 cup
• red curry paste↗1 -2 tablespoon
• flour↗1 tablespoon
• chicken breast, ground in food processor↗1
• fish sauce↗2 -3 tablespoons
• green onions, cut in thin rings↗3 -4
• red onion, finely diced↗1⁄2
• gingerroot, 3 inch piece, slivered or grated
• sugar↗1⁄2 teaspoon
• fresh lime juice↗3 tablespoons
• cilantro↗1⁄2 bunch

Step-by-step instructions

1. 1

   1-2 cup(s) steamed rice, mixed with 1-2 TB red curry paste (and a bit of flour) – allow to dry out a bit or bake at 300 degrees for 15 minutes.

2. 2

   Heat skillet very hot with 1 TB oil, add rice allowing to puff and jump, set aside and cook ground chicken in same skillet.

3. 3

   Add 2 TB fish sauce (or to taste).

4. 4

   add 3 TB fresh lime juice (or to taste).

5. 5

   Add: 3 inch piece peeled, slivered ginger, ½ cup sliced green onion, ½ red onion slivered, and ½ bunch cilantro chopped.

6. 6

   Serve on romaine lettuce leaves with red bell pepper garnish.