To make lamb fried rice tastier, choose young lamb meat since it is tenderized quickly. removing meat grain can also help it softened quickly.
fried rice:
600 grams white rice
2 scallions, sliced diagonally
1/2 onion, sliced lengthwise
100 grams green peas
1 teaspoon light soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper powder
1/2 teaspoon sugar
ground spices blend for rice:
3 cloves shallot
2 cloves garlic
2 curly red chili peppers
lamb ingredients:
200 grams lamb thigh,boiled, drained, diced
1 salam (indonesian bay) leaf
1/2 teaspoon curry powder
200 ml coconut milkfrom ¼ coconuts
ground spices blend for lamb:
3 cloves shallot
2 cloves garlic
1/2 teaspoon coriander seeds powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cumin
toppings:
sliced thin omelette from 2 eggs
2 tablespoons crispy shallot
100 grams fried crackers
1 tomato, sliced
- Lamb: sauté ground spices blend and salam leaf until fragrant. Add in the lamb thigh. Stir well. Add curry powder and coconut milk. Cook until the sauce is lumpy and absorbed into the lamb. Remove it from heat.
- Fried rice: sauté onion until fragrant. Add rice. Stir well. Add green peas, scallion, light soy sauce, salt, pepper, and sugar. Stir well until all ingredients are cooked. Remove it from heat.
- Serve fried rice with lamb, omelet, fried onion, chips, and sliced tomatoes.
