Garam Masala Fried Rice with Lamb Medallions

For a short period of time, I experimented with low-iodine recipes. It was not easy as staple ingredients for Chinese recipes such as soy (which means, no soy sauce or the like), seafood (which also means, no oyster sauce), beans, and leafy greens are out. In comes flavor, capsicums, raisins, salt, and pepper for most of the recipes.

I bought some choice lamb medallions from Cold Storage and they looked good for a meal but I was also looking to pair it with rice rather than pasta or potatoes. I thought it would be interesting to have fried rice with a hint of spice – it turned out not too bad after all. Check this out in case you are quick to investigate.

Garam Masala Fried Rice with Lamb Medallions (for 1 pax)

Ingredients 

1 bowl of cooked rice (preferably kept in the fridge overnight)

1 tablespoon of raisins (or whatever amount you fancy)

1/3 bowl of diced capsicums (any color you fancy, any amount that you like)

3 pieces baby corn (blanched for 5 minutes to cook and soften, cut into small pieces)

2 shallots, sliced thinly

1 or 2 pieces of lamb medallions

Low-iodine or kosher salt (if you would like a low-iodine option, otherwise, cooking salt is fine)

Black pepper powder to taste

1 to 2 teaspoons of Garam Masala Powder

2 tablespoon cooking oil (for fried rice)

Drizzle of virgin olive oil

 

Method

Bring lamb medallion to room temperature for at least 20 minutes before cooking. Season lamb medallion with salt just before cooking. Heat pan still smoky, drizzle virgin olive oil over lamb medallion and place it on the pan. Reduce heat to medium and pan-fry for 2 minutes on each side for medium-rare. Remove and let to rest on a plate. Sprinkle a pinch of black pepper over the lamb medallion.

Bring the wok to high heat, add cooking oil and fry the shallots. As shallots begin to brown, add diced capsicum and baby corn, stirring briskly for a minute or two.

Add cooked rice followed by raisins and stir evenly for about 3 minutes. Season to taste with salt, garam masala, and black pepper.

Dish up and serve with sliced lamb medallion.

Note: Adjust ingredients accordingly if you are cooking for more than 1 person.