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