Prep Time
30 MIN
Cook Time
15 MIN
Total Time
45 MIN
Servings
4
Ingredients
For the Crispy Rice Salad:
● 2 cups cooked jasmine rice (day-old rice works best)
● 2 tablespoons avocado oil
● 2 teaspoons red curry paste
● 2 teaspoons cornstarch (optional, for better binding)
● 1/2 English cucumber, thinly sliced (about 1 cup)
● 1⁄2-1 whole jalapeno, minced (depending on your heat preference)
● 1 shallot, thinly sliced or minced (about 1/4 cup)
● 1 bunch cilantro, roughly chopped (about 1/2 cup)
● 1 bunch mint, roughly chopped or torn (about 1/4 cup)
● 1/2 cup chopped peanuts
For the Dressing:
● 1/2-inch knob of fresh ginger, grated (or 1 teaspoon ginger purée)
● 1/4 cup fish sauce
● 1/4 cup lime juice (3-4 small limes)
● 1/2 teaspoon sesame oil
● 2 tablespoons brown sugar
● 1/2 tablespoon chili crisp (or more to taste)
For the Stir-Fried Lamb:
● 12 oz American lamb stew meat, thinly sliced
● 1 1/2 teaspoons soy sauce
● 2 teaspoons unseasoned rice vinegar
● 1/2 teaspoon baking soda (for tenderizing)
● 1/2 teaspoon salt (or to taste)
● 1 tablespoon vegetable oil
● 1 teaspoon cornstarch
● 1/2 teaspoon black pepper
● 1/2 teaspoon ground cumin
● 2 tablespoons high-heat cooking oil (such as avocado oil)
● 6 oz green beans, cut into 1/4-inch pieces
● 5 cloves garlic, minced
Directions
1. Crisp Up the Rice
In a large bowl, toss the cooked jasmine rice with avocado oil and red currypaste until evenly coated. If the rice isn’t clumping together when squeezed, mix in the cornstarch and wet your hands slightly to help it bind. Form loose clusters and spread them in a single layer in an air fryer basket.
Air fry at 400°F for 7-9 minutes until golden and crisp. If using a conventional oven, bake at 425°F for 8-10 minutes near the top of the oven, closer to the heating element, until crispy on the outside but chewy inside.
2. Marinate the Lamb
In a medium bowl, mix sliced American lamb, soy sauce, rice vinegar, baking soda, salt, vegetable oil, cornstarch, and black pepper until well coated (Baking soda helps tenderize the lamb, giving it a softer texture). Let the lamb marinate for 30 minutes (or up to 2 hours for deeper flavor).
3. Stir-Fry the Lamb
Heat a large skillet or wok over high heat and add high-heat cooking oil. Once the oil is shimmering, add the lamb in a single layer and let it sear for 30 seconds before stirring. Stir-fry for 2-3 minutes until browned and cooked through. Push the lamb to the side of the pan, then add the green beans and stir-fry for 1-2 minutes, until bright green and slightly crisp. Add the minced garlic and stir-fry for 15-20 seconds until fragrant. Toss everything together and season to taste with salt and pepper.
4. Make the Dressing
In a small bowl, whisk together fish sauce, lime juice, sesame oil, brown sugar, chili crisp, and ginger until well combined. If you prefer extra spice, increase the chili crisp to taste.
5. Assemble the Salad
Break the crispy rice into bite-sized chunks and place in a large bowl. Toss with half the dressing, then mix in cucumber, jalapeno, shallot, cilantro, and mint.
Garnish with chopped peanuts and chili crisp to taste.
6. Serve
Spoon the stir-fried lamb over the crispy rice salad. Drizzle with more dressing, if desired, and serve immediately with extra lime wedges for added brightness.
Notes & Adjustments:
Rice Crisping Tip: If your rice is too fresh and moist, spreading it out for 15-20 minutes before using can help it dry out slightly for better crisping.
Customizing Spice: Adjust the chili crisp to your heat tolerance, or swap it for a mild chili oil if preferred.
Make-Ahead Option: The crispy rice and dressing can be made a few hours in advance and assembled just before serving for maximum crunch.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
