Budaatai Khuurga (Fried Rice, Meat and Vegetables)
Budaatai Khuurga (Fried Rice, Meat and Vegetables) is a traditional Mongolian recipe for classic stir-fry of mutton and mixed vegetables finished with rice and Mongolian spice blend. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Fried Rice, Meat and Vegetables (Budaatai Khuurga).
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Unlike most other East Asian countries, rice is not a staple in Mongolia. Next to being used in soups (or in tea), the mongols eat rice most often in the form of this stir-fry dish, Budaatai Khuurga (Будаатай Хуурга in Cyryllic)
Ingredients:
150-200g Meat (Traditionally fatty mutton is used, but other types of meat such as beef or even air-dried meat, morts, work just as well.
250g Rice, washed and drained
300ml Water
Oil
2 Onions, sliced in half rings.
2 Garlic cloves, Minced
300-400g Vegetables
- Carrots
- Bell peppers
- White cabbage
- Green beans
- others
Cut into strips
salt, freshly-ground black pepper and Mongolian Spice, to taste
Method:
Combine the rice, water, some salt and a little oil in a pan. Bring to a boil, reduce to aa simmer and continue cooking until the liquid level has fallen to below the level of the rice (about 10 minutes).
Turn off the heat, and let the rice simmer on the still hot plate for another 10 min (on a gas stove, keep a small flame burning).
Fry the onions in plenty of oil. Add the slivered vegetables by inverse order of how quickly they will cook and continue frying. Note that the vegetables that take a long time to cook like the green beans need to be boiled until almost tender before frying.
Once all the vegetables have been added, stir in the stir in the meat. Season to taste with pepper, salt, and Mongolian Spice.
Now add the cooked rice and stir all the ingredients to combine.
Arrange on a serving plate, garnish the top with some of the vegetables and serve.
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