Thai Lamb Rice Bowl

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1 green bell pepper, cut into 1/4-inch strips
• 1 red bell pepper, cut into 1/4-inch strips
• 1/4 lb shiitake mushroom, tough stems removed, caps cut into 1/4-inch strips
• 1 lb ground lamb
• 3/4 cup short-grain rice (arborio)
• 1 3/4 cups chicken stock or 1 3/4 cups chicken broth
• 1/4 cup soy sauce
• 1 tablespoon ginger, minced
• 1 1/2 teaspoons kosher salt
• 1 tablespoon minced garlic
• 2 tablespoons fresh lime juice
• 2 tablespoons asian fish sauce (nam pla or nuoc mam)
• 2 tablespoons sugar
• 1/4 teaspoon cayenne pepper
• 2 green onions, thinly sliced
• 4 radishes, sliced thin for garnish
• 1 tablespoon minced ginger

Recipe

• 1 in a large nonstick saute pan, heat the oil over medium heat. add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. add the lamb, stirring until no longer pink, about 5 more minutes. add the rice, broth, soy sauce and salt. bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
• 2 meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. set aside.
• 3 remove the lamb dish from the heat, add the garlic-ginger mixture and stir well. serve in individual bowls and top with chopped scallions and radishes.