The fastest dinner in the world

Photographer: Emma
Serves 2

I remember standing in Croydon’s Vietnamese eatery in inner-west Sydney and listening to my sister’s friend Kelly talking about the fastest dinner in the world. He went on to tell me this modest meal would make his young daughters squeal with delight. I thought it was practically genius giving a dinner packed full of protein and goodness an exciting name that makes it kid-desirable. Not that his daughters need much encouragement to eat like champions as I’ve seen them demolish fish eggs, pho doused generously in chilli sauce and duck curry – care of their Greek next door neighbour living sustainably from his patio-turned suburban farm. But I imagine even the fussiest little ones could be excited to eat this super-hero named meal.

He went on to describe how the fastest dinner in the world is created and there it’s been in my mind ever since. When I’m on my own, feeling lazy or when the cupboards are bare my go-to dinner is always eggs. Sometimes the simplest meals are the most satisfying as they are no-fuss and clean-up afterwards is easy. I know I’m going to exhaust the fastest dinner in the world and I’m inspired to give my other easy go-to meals some more magnificent titles.


Technically this entire meal has a couple more than 5 ingredients but it’s too good not to share!



For the fried lettuce
½ iceburg lettuce, chopped into big squares or ripped into large pieces
2 spring onions, sliced
1 clove garlic, finely chopped
1 tsp soy sauce
1 tsp rice wine (shou shing)

For the omelette
4 eggs, beaten
1 tsp soy sauce

Olive oil to cook
Optional steamed Jasmine rice to serve


For the fried lettuce
1. In a wok, add a little vegetable oil and wait for it to start smoking.
2. Throw in the garlic and spring onions and quickly add soy sauce and rice wine. Note you need to work quickly here as to not burn the garlic.
3. Add the lettuce and cook until it goes limp and slightly transparent (a couple of minutes).

For the omelette
4. Mix the soy sauce with the eggs.
5. Use the same wok, add a little vegetable oil and wait for it to start smoking.
6. Pour in the eggs which will puff up if the wok is hot enough.
7. Flip after 3—40 seconds. Turn out onto a chopping board and cut in wedges or into strips.

Serve the lettuce and omelette with steamed rice.