You can use any combination of vegetables that you like. You can chop them finely in a food processor or grate them for fussy eaters.



  • 500g chicken, turkey, pork or beef mince
  • 2 carrots
  • 6 mushrooms
  • 2 zucchini
  • 150g round beans
  • 2 cups cauliflower florets
  • 1 brown onion, diced
  • 4 green shallots, thinly sliced
  • ¾ Cup brown or basmati rice
  • 2 garlic cloves, crushed or diced
  • 1 Tbsp. grated ginger
  • ½-1 tsp. curry powder
  • 1½ Cups chicken broth (I always use home made. You can find my recipe under bone broth)
  • ¼ Cup soy sauce (I use gluten free)
  • 2 Tbsp Oyster sauce
  • 1 Tbsp. coconut or olive oil
  • 1 tsp. sesame oil
  • 1 Iceburg lettuce or 1 or 2 baby Cos lettuce, leaves carefully separated and washed


  • In a large frying pan, heat coconut or olive oil on medium-high heat.
  • Fry onion for 2 minutes until soft and clear. Add in shallots, garlic, curry powder and ginger and cook for 1 minute, stirring.
  • Turn heat up to high and add the meat to the pan and cook, stirring for 2 minutes to slightly brown.
  • Stir in vegetables and rice for 1 minute.
  • Pour in stock, soy and oyster sauce and bring to the boil. You may need a little extra stock if you are using brown rice.
  • Put the lid on and reduce heat to medium and simmer for 15 minutes. Take the lid off and stir every 5 minutes. Make sure the liquid doesn’t evaporate too much. If it gets too dry you can add a little water or more stock.
  • Once the rice is soft and the vegetables are cooked you can remove the lid and cook for a further minute or 2.
  • Serve in lettuce cups.

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