A fun way to serve lunch for your kids!

Serves 4

2 teaspoons peanut oil
4 scallions, thinly sliced
1 large carrot, diced
1 cup corn
5 ounces ham, diced
4 cups cooked rice
2 large eggs
3 tablespoons rice vinegar
Salt, to taste
1 head of Boston lettuce, for serving

1. In a large nonstick skillet, heat oil over medium heat.
2. Add scallions and carrot, cook for 1 minute.
3. Add corn, ham and rice.
4. Season with salt.
5. Add eggs and mix until the eggs break apart into small pieces.
6. Add vinegar and mix.
7. Serve in Boston lettuce cups.

Photography by Linda Pugliese