Chao Fan (xinjiang Style Fried Rice)

Chao Fan, or Xinjiang Style Fried Rice, is a popular dish in Uyghur cuisine known for its bold flavors and aromatic spices. This recipe combines tender lamb, fragrant cumin, and hearty rice to create a satisfying and flavorful meal.

Chao Fan (xinjiang Style Fried Rice)

Ingredients

  • 2 cups cooked long-grain rice
  • 1/2 lb lamb, thinly sliced
  • 2 eggs, beaten
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp vegetable oil
  • 2 tsp cumin powder
  • 1 tsp chili flakes
  • Salt to taste
  • Chopped green onions for garnish

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  2. Add the sliced lamb and cook until browned, then remove from the skillet and set aside.
  3. In the same skillet, add the remaining oil and sauté the onions, garlic, and bell pepper until softened.
  4. Pour in the beaten eggs and scramble until cooked through.
  5. Add the cooked rice, cumin powder, chili flakes, and salt to the skillet. Stir well to combine.
  6. Return the cooked lamb to the skillet and toss everything together until heated through.
  7. Transfer the Chao Fan to a serving dish and garnish with chopped green onions.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
45g
Fat
10g

Supplies

Large skillet Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Chao Fan hot as a main dish, accompanied by a side of fresh salad or pickled vegetables.

Tips & tricks

For an extra kick of heat, add a drizzle of chili oil or a sprinkle of extra chili flakes before serving.

Cost

$15