This is an interesting dish somewhere between fried rice and corned beef hash. I got the original recipe from the "Jooma (Beef and Rice Sausage)"
recipe in Copeland Marks' Indian & Chinese Cooking From the Himalayan Rim. I didn't want to bother with the casings in his recipe and had
little luck with the patties in his alternative method so I went with the dump it in a hot pan method. I prepare the mixture ahead of time and then cook it at the last minute. This recipe makes a lot of food.
- 1 lb beef chuck, cut into 1/4 inch dice
- 3 cups cooked rice
- 1 teaspoon finely chopped fresh ginger
- 2-3 fresh hot green chilis, to taste, chopped
- 1 teaspoon salt
- 1 clove garlic, diced
- Dice beef first then mix in the ginger, chilis,salt, and garlic.
- Cook rice, then mix it, stirring thoroughly.
- Refrigerate mixture so rice will cool and become less sticky.
- Heat a tablespoon or too of oil on medium to medium high heat, then add enough of mixture to cover the
pan, but not too deep. Fry mixture until meat is cooked and desired crispiness is achieved.
- The original recipe called for a medium onion, chopped. I don't like onions, so I leave that out.