"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:
For the crispy lamb shoulder:
For the Thai dressing:
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.