Xinjiang Chinese · China

Cumin and Paprika Xinjiang-Style Fried Rice with Spiced Lamb

Name: Cumin and Paprika Xinjiang-Style Fried Rice with Spiced Lamb
Total time: 17 min
Yield: 2 servings
Cuisine: Xinjiang Chinese
Ingredients: 2 cups cooked rice; 1/2 lb ground lamb; 1/2 cup chopped scallions; 2 tbsp soy sauce; 1 tbsp vegetable oil; 1 tbsp rice vinegar; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp cumin; 1/2 tsp paprika

A smoky and warm variation with the depth of cumin and the richness of paprika.

17 minutes2 servings

Method

Before adding lamb, stir in cumin and paprika into the oil.
Heat oil in a wok over high heat. Add lamb and cook until browned, about 5 minutes.
Add rice, scallions, soy sauce, rice vinegar, salt, and pepper.
Stir-fry for 3-4 minutes until heated through.
Serve immediately.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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