California Farm Spiced Lamb Fried Rice
Ground lamb, spiced and rolled into firm balls, then stirfried and boiled, releases its flavors and fats into the wok, and spices up stirfried rice and vegetables to a delicious dinner. Serve with pickled vegetables like atjar tjampoer and shrimp chips, krupuk udang. Pickled vegetables take away the sting of spicy dishes.
California Farm Spiced Lamb Fried Rice
Ground lamb, spiced and rolled into firm balls, then stirfried and boiled, releases its flavors and fats into the wok, and spices up stirfried rice and vegetables to a delicious dinner. Serve with pickled vegetables like atjar tjampoer and shrimp chips, krupuk udang. Pickled vegetables take away the sting of spicy dishes.
Open in Cookpad AppSteps
- 1
Mix ground lamb with pepper sauce and sweet soy sauce, add breadcrumbs and fresh eggs, mix thoroughly till firm. Let stiffen up in fridge half hour. Add lamb meat balls to 2 Tbs peanut oil in wok and stir till brown, medium flame, 5 minutes, add onion, garlic and ginger, glaze, add water, bring to boil, cook 10 minutes till sauce is thick.
- 2
Add vegetables to wok and stir fry till fragrant. Add rice and stirfry ten minutes till rice has absorbed the sauce and vegetable juices, meat is browned and rice is fried crispy. Enjoy.
- 3
As a side, serve with fermented pickled vegetable condiments called Atjar Tjampoer. They neutralize the sharpness of spicy foods and taste deliciously refreshing.
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