Chef Jet Tila Crispy rice bowl with poached egg

  • Prep time 30Min
  • Cook time 30Min
  • Technique Pan Fry / Saute, Stir Fry
  • Meat Lamb
  • Cut Shoulder
  • Serves 4

"Cutthroat Kitchen"'s Jet Tila is an expert at Asiatic cuisine. Take notes on this crispy rice bowl from Jet's arsenal.


For the fried rice:

  • ½ pound brown rice, steamed, cooled, fried
  • 4 cups frying oil

For the crispy lamb shoulder:

  • 1 pound Aussie lamb shoulder, sliced thin
  • 1 ounce lemongrass
  • 1 teaspoon minced garlic clove
  • 1 ounce soy sauce
  • 2.5 ounces molasses
  • 2 tablespoons fish sauce
  • 1/8 teaspoon sugar

For the Thai dressing:

  • 1 tablespoon canola oil
  • ½ ounce minced garlic clove
  • 4 ounces red onion, julienne
  • 2.5 ounces lime juice
  • 2.5 ounces fish sauce
  • ¼ cup brown sugar, light

To serve:                             

  • 4 ounces Mesclun greens
  • 8 ounces peeled, diced  Cucumber, seedless
  • ¼ ounce rough chop cilantro
  • ¼ ounce rough chop mint leaves
  • 1 ounce cut on thin bias green onion
  • 1 each poached egg (cooked to 148F)
  • 8 teaspoons rough chop cilantro for garnish


For the fried rice: Cook rice, fluff, spread on sprayed sheet pans and cool overnight, uncovered. In a large rondeau heat oil to 375F. In 3-4 cup batches, lower rice into oil in a sieve. Cook until puffed and crispy, hold for use.

For the lamb: gently freeze lamb, slice on an electric slicer, similar to carpaccio. Combine all ingredients in a bowl, except lemon grass and pork ingredients. Beat lemongrass stalks, add to marinade, let stand for an hour, covered, strain. Place lamb in marinade, mix well. Marinate at least 4 hours or overnight, under refrigeration. Deep fry or cook on griddle, lightly oiled, chill rapidly, clean, cut.

For the Thai dressing: In a medium stock pot, over medium heat, add oil. Sweat garlic and onion, cook 1-2 minutes until fragrant. Remove from heat and add the remaining ingredients. Stir to dissolve sugar, cool, reserve.

To serve: Mix all ingredients at room temperature, top with hot poached egg.