Rice: Cook 1 cup rice.
Lamb: Heat a large pot to high heat. Add 1 tsp canola oil, 200g lamb mince, 1 tsp cumin seeds, 1 tsp cumin powder, 1 tsp salt and 1 tsp white pepper. Cook for 5-6 minutes, letting the mince get very crispy. Finely slice 1 spring onion, setting aside the green parts for serving. Add the chopped spring onion along with 1 tbs soy sauce and 1 tbs oyster sauce to the mince. Coat well to ensure the mince is glossy and saucy.
Broth: Remove the lamb from the pan and add 2 tbs chicken stock powder, 1 cup hot water and 1 tsp crushed garlic. Mix well and bring to a boil. Chop the ends off 2 bok choi and add to the broth for 1 minute.
Serve: Lay rice in a bowl and carefully pour hot broth over. Top with crispy mince, bok choi, fresh coriander and the green ends of the spring onion. Enjoy!