Crispy Rice Bowl with Poached Egg | Aussie Beef & Lamb | Food Service | North America

Ingredients

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