Sticky Garlic Lamb & Fragrant Rice
with Smashed Pickled Cucumber & Chilli Fried Egg
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Bring the buzzing energy of a Chengdu food market straight to your dinner table with this punchy, flavour-packed bowl. Sizzling, spiced lamb pairs beautifully with fluffy garlic rice, while a crisp, smashed cucumber salad cuts through the heat with a cooling crunch. Top it all off with a rich, lacy-edged fried egg for a vibrant, texture-rich meal that hits every single satisfying note.
Ingredients
1
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Baby Spinach Leaves
1
Cucumber
1 sachet
Chilli Flakes
250 g
Lamb Mince
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
¼ cup
white wine vinegar
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
2 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
jasmine rice, the water and a generous pinch of
salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t
peek!
• Meanwhile, roughly chop baby spinach leaves.
• Using a meat mallet or rolling pin, smash cucumber
until it splits open on the sides, then roughly chop.
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Add smashed cucumber to pickling liquid. Add
enough water to just cover cucumber. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a
medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook
until egg whites are firm and yolks are cooked to
your liking, 2-3 minutes.
• Transfer to a plate, season with salt and pepper and
sprinkle over a pinch of chilli flakes (if using).
Cover to keep warm.
• Wipe out frying pan, then return to high heat.
• Cook lamb mince (no need for oil!), breaking up
with a spoon, until just browned, 3-4 minutes.
• In the last minute, add chopped spinach, garlic
stir-fry sauce, the soy sauce and a splash of water,
tossing until combined. Season with pepper.
• Drain pickled cucumber.
• Divide fragrant rice and sticky garlic lamb between
bowls. Top with smashed cucumber and a chilli
fried egg.
• Tear over coriander to serve. Enjoy!
