Chef Jet Tila Crispy rice bowl with poached egg
- Prep time 30Min
- Cook time 30Min
- Technique Pan Fry / Saute, Stir Fry
- Meat Lamb
- Cut Shoulder
- Serves 4
"Cutthroat Kitchen"'s Jet Tila is an expert at Asiatic cuisine. Take notes on this crispy rice bowl from Jet's arsenal.
Ingredients
For the fried rice:
- ½ pound brown rice, steamed, cooled, fried
- 4 cups frying oil
For the crispy lamb shoulder:
- 1 pound Aussie lamb shoulder, sliced thin
- 1 ounce lemongrass
- 1 teaspoon minced garlic clove
- 1 ounce soy sauce
- 2.5 ounces molasses
- 2 tablespoons fish sauce
- 1/8 teaspoon sugar
For the Thai dressing:
- 1 tablespoon canola oil
- ½ ounce minced garlic clove
- 4 ounces red onion, julienne
- 2.5 ounces lime juice
- 2.5 ounces fish sauce
- ¼ cup brown sugar, light
To serve:
- 4 ounces Mesclun greens
- 8 ounces peeled, diced Cucumber, seedless
- ¼ ounce rough chop cilantro
- ¼ ounce rough chop mint leaves
- 1 ounce cut on thin bias green onion
- 1 each poached egg (cooked to 148F)
- 8 teaspoons rough chop cilantro for garnish
Method
For the fried rice: Cook rice, fluff, spread on sprayed sheet pans and cool overnight, uncovered. In a large rondeau heat oil to 375F. In 3-4 cup batches, lower rice into oil in a sieve. Cook until puffed and crispy, hold for use.
For the lamb: gently freeze lamb, slice on an electric slicer, similar to carpaccio. Combine all ingredients in a bowl, except lemon grass and pork ingredients. Beat lemongrass stalks, add to marinade, let stand for an hour, covered, strain. Place lamb in marinade, mix well. Marinate at least 4 hours or overnight, under refrigeration. Deep fry or cook on griddle, lightly oiled, chill rapidly, clean, cut.
For the Thai dressing: In a medium stock pot, over medium heat, add oil. Sweat garlic and onion, cook 1-2 minutes until fragrant. Remove from heat and add the remaining ingredients. Stir to dissolve sugar, cool, reserve.
To serve: Mix all ingredients at room temperature, top with hot poached egg.
