Mongolian fried rice

Ingredients:
rice for 4 people
2 medium sized potatoes
3 carrots
meat from a sheep (any part)
salt
pepper
oil or butter
chilly sauce
water

This was the first thing we ate in Murun and one of my favourites so far.

Cook the rice in a rice cooker or on the stove.
Meanwhile prepare the other ingredients. The carrots and potatoes should be cut in small cubes. The meat is best cut when it is still a little frozen, to get very thin slices that are then also cut into small cubes. Here it is important not to remove the fat! In Mongolia every part of the meat is used and the fat is especially important to keep the body warm in the very cold winter.
The carrots, potatoes and the meat can be then thrown into the pan. Add a little water to keep the food from sticking to the sides of the pan and to cook the potatoes and the meat.
When the potatoes and the meat are ready there should be no water left in the pan. Add the oil or the butter now, then add the rice and mix. Add salt, pepper and chilly sauce. Mongolian food is not very spicey, so justa little sauce will do.
Serve in small bowls.

The Mongolians like to pour tea in their cups after eating. The tea will wash the cup clean and safe water. The fat and salt left from the rice are ingredients Mongolians like in their tea. You can even put in another spoonful of butter for cold winter days.