Xinjiang cumin fried rice

Xīnjiāng Zīrán Chǎofàn (Xinjiang Cumin Lamb Fried Rice) is a flavorful fried rice dish featuring aromatic cumin-seasoned lamb with rice, vegetables, and eggs. The dominant flavor of cumin gives this dish its distinctive Xinjiang character. It is a popular restaurant and street food dish.

食材清单

• 400 g cooked rice (cooled, preferably day-old)
• 200 g lamb (thinly sliced)
• 2 eggs
• 1 onion (diced)
• 1 green pepper (diced)
• 2 tbsp cumin powder
• 1 tsp chili powder
• 1 tbsp soy sauce
• Salt to taste
• 3 tbsp oil

制作步骤

1. 1. Wash and cut Xinjiang cumin fried rice, marinate with salt and cooking wine for 10 minutes
2. 2. Coat with dry starch or batter
3. 3. Pour enough oil into the pot and heat until 60% hot
4. 4. Add Xinjiang cumin fried rice piece by piece, fry over medium heat until golden brown, take out
5. 5. Increase the oil temperature to 80% and fry again for 30 seconds until crispy.
6. 6. Remove and drain the oil, then serve on a plate