Indonesian Fried Rice with Lamb (Nasi Goreng Kambing)
Indonesian fried rice with lamb, spiced with curry, cumin and five-spice, finished with sweet and dark soy sauce. Country: Indonesia.
Ingredients
| 250 g | lamb, cut into small pieces | |
| 750 g | cooked rice (refrigerated) | |
| 3 tbsp | 45 ml | oil |
| 4 | garlic cloves, sliced | |
| 3 | shallots, sliced | |
| 2 | red chillies, finely chopped (optional) | |
| 2 tsp | 10 ml | peppercorns |
| 1 tsp | 5 ml | curry powder |
| 1/2 tsp | 2.5 ml | cumin |
| 50 g | white cabbage, thinly sliced | |
| 2 | spring onions, sliced | |
| 2 tbsp | 30 ml | dark soy sauce |
| 2 tbsp | 30 ml | sweet soy sauce |
| pinch | salt | |
| pinch | five-spice powder | |
| 1 tbsp | 15 ml | fried shallots |
| 1 | cucumber, sliced (for garnish) | |
| 1 | tomato, sliced (for garnish) | |
| — | fried eggs (for garnish) | |
| a couple | bird's eye chilli (optional) |
Instructions
- Heat a wok over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the wok. Add the lamb and stir-fry for 1 minute or until seared. Transfer the lamb to a bowl and set aside.
- Add the remaining oil to the wok, then saute the garlic, shallot and chilli (chilli optional) on medium heat for 2 minutes or until fragrant. Add the rice, increase the heat to high and stir-fry for 5 minutes or until lightly browned and all the rice grains are separated. Add all the spices and continue to stir-fry for another 2 minutes or until fragrant.
- Add the cabbage and spring onion along with the lamb. Toss to combine well, then add the dark soy sauce, sweet soy sauce and season with salt and pepper.
- Transfer to a serving plate and garnish with fried shallot. Serve with cucumber, tomato and chilli, or without chilli.