Asian-style Lamb on Sesame Fried Rice

Ingredients:

• 1/3 cup (80ml) kecap manis
• 1 teaspoon five spice powder
• 2 garlic cloves, finely chopped
• 3 teaspoons grated fresh ginger
• 4 x 200g lamb backstraps
• 2 tablespoons peanut oil
• 1 red onion, cut into thin wedges
• 1 cup (200g) jasmine rice, cooked to packet instructions, cooled (or 3 cups leftover cooked rice)
• 1 bunch gai lan (Chinese broccoli), cut into 5cm lengths, blanched in boiling water for 2-3 minutes
• 3 teaspoons sesame seeds, toasted
• 2-3 spring onions, thinly sliced on an angle

Instructions:

1. Combine kecap, five spice, half the garlic and 2 teaspoons ginger in a shallow dish. Add lamb, toss to coat, then marinate at room temperature for 15 minutes.
2. Heat 1 tablespoon oil in a large non-stick frypan over medium-high heat. Remove lamb from bowl, reserving marinade. Cook lamb for 3 minutes each side for medium-rare, or until done to your liking. Remove to a plate, cover with foil and rest while you make the fried rice.
3. Add remaining oil to same pan. Cook onion with remaining garlic and ginger, stirring, for 1-2 minutes until onion colours slightly. Add marinade and allow to bubble for 1-2 minutes, then add rice and heat through for 2-3 minutes, stirring. Toss through gai lan and sesame. Slice lamb thickly, then serve in bowls on rice. Top with spring onion.

View the original recipe from Delicious
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