Step 1

Combine kecap, five spice, half the garlic and 2 teaspoons ginger in a shallow dish. Add lamb, toss to coat, then marinate at room temperature for 15 minutes.

Step 2

Heat 1 tablespoon oil in a large non-stick frypan over medium-high heat. Remove lamb from bowl, reserving marinade. Cook lamb for 3 minutes each side for medium-rare, or until done to your liking. Remove to a plate, cover with foil and rest while you make the fried rice.

Step 3

Add remaining oil to same pan. Cook onion with remaining garlic and ginger, stirring, for 1-2 minutes until onion colours slightly. Add marinade and allow to bubble for 1-2 minutes, then add rice and heat through for 2-3 minutes, stirring. Toss through gai lan and sesame. Slice lamb thickly, then serve in bowls on rice. Top with spring onion.