Ingredients
- For the spice paste
- Garlic cloves, peeled 2
- Everyday Favourites ground nutmeg pinch of
- Everyday Favourites ground black pepper ¼ tsp
- Everyday Favourites ground turmeric ½ tsp
- Shallots, peeled 2
- Everyday Favourites salt 1 tsp
- Birds eye chilies, seeds removed 3
- Palm sugar 1 tbsp
- Vegetable oil 2 tbsp (more if you want)
- For the stir fry
- Farmstead lamb mince 500g
- Fine green beans, trimmed, sliced 110g
- Spring onion, sliced 4
- Everyday Favourites easy cook long grain rice, cooked 275g
- Light soy sauce to season
- Ketjap manis sauce to season
- Everyday Favourites free range medium eggs 4
Method
- Blend the spice paste ingredients together with enough oil to make a paste texture.
- Fry the lamb in a wok for a minute or so, add the blended spice paste, stir well and cook for further 4-5 minutes.
- Add the beans, spring onion and rice, stirring until incorporated. Add a little water if necessary to avoid sticking. Season with soy sauce & ketjap manis to taste.
- Fry the eggs to preference.
- To serve, divide the stir fry in two, top with fried eggs and garnish as desired. Add a little chilli oil for an extra kick.
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