Thai Crispy Rice Lettuce Wraps

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

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. 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. Add 2 TB fish sauce (or to taste).
4. add 3 TB fresh lime juice (or to taste).
5. Add:t3 inch piece peeled, slivered ginger, 1/2 cup sliced green onion, 1/2 red onion slivered, and 1/2 bunch cilantro chopped.
6. Serve on romaine lettuce leaves with red bell pepper garnish.

leftover rice, red curry, flour, chicken, fish sauce, red onion, gingerroot, sugar, lime juice, cilantro

Taken from www.food.com/recipe/thai-crispy-rice-lettuce-wraps-506978 (may not work)