Ingredients with Measurements:
- 2 cups of cooked rice
- 1 pound of lamb meat, cut into small pieces
- 2 cloves of garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
Special Equipment Needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the lamb meat and stir-fry for 3-4 minutes until browned.
4. Add the red and green bell peppers and stir-fry for another 2-3 minutes until softened.
5. Add the cooked rice, soy sauce, oyster sauce, sesame oil, sugar, salt, and black pepper. Stir-fry for 3-4 minutes until everything is well combined and heated through.
6. Push the rice mixture to one side of the wok or frying pan and add the beaten eggs to the other side. Scramble the eggs until cooked through.
7. Mix the scrambled eggs into the rice mixture.
8. Add the green onions and stir-fry for another minute.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 22g
Carbohydrates: 44g
Protein: 25g
Substitutions for ingredients:
- Lamb meat can be substituted with beef, chicken, or shrimp.
- Red and green bell peppers can be substituted with other vegetables such as carrots, peas, or corn.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Use leftover rice from the day before for a quicker preparation time.
- Add chopped peanuts or cashews for extra crunch.
Tips and Tricks:
- Use cold rice to prevent it from becoming mushy when stir-frying.
- Cut the lamb meat into small pieces for faster cooking time.
- Stir-fry the ingredients quickly over high heat to prevent them from becoming soggy.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Chinese Nasi Goreng Kambing in a large bowl or on a platter garnished with chopped green onions and sliced red chili peppers.
Garnishes:
- Chopped green onions
- Sliced red chili peppers
- Chopped peanuts or cashews
Pairings:
- Chinese hot and sour soup
- Steamed dumplings
- Stir-fried vegetables
Suggested Side Dishes:
- Steamed white rice
- Chinese-style fried rice
- Stir-fried noodles
Troubleshooting Advice:
- If the rice becomes too dry, add a splash of water or chicken broth to moisten it.
- If the lamb meat is tough, marinate it in soy sauce and cornstarch for 30 minutes before cooking.
Food Safety Advice:
- Make sure the lamb meat is cooked through before serving.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Nasi Goreng Kambing is a popular Indonesian dish that has been influenced by Chinese cuisine. It is typically made with fried rice, lamb meat, and a variety of vegetables and spices.
Flavor Profiles:
The Chinese Nasi Goreng Kambing has a savory and slightly sweet flavor with a hint of sesame oil. The lamb meat adds a rich and meaty flavor to the dish.
Serving Suggestions:
Serve the Chinese Nasi Goreng Kambing as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.
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Region: Indonesian