Stir Fry Lamb & Coconut Rice

1 tbsp olive oil
1 orange capsicum, sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
100 g shiitake mushrooms, sliced
500 g butterflied lamb leg, sliced in strips
2 tsp curry powder
1 tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
1 tbsp soy sauce
½ cup fresh coriander, rough chopped, plus extra
RICE:--
2 cups long grain rice
1 can coconut milk
1 cup water
1 tsp salt
1 tsp sugar
3 tbsp coconut chips, toasted

For the lamb stir fry: Heat cooking oil in a wok or a large fry pan over high heat. Stir fry capsicums for 1 minute. Add shiitake mushrooms and stir fry for another 1 minute. Transfer to a plate and set aside.
Add a little more oil in the same pan. Stir fry lamb. When the colour of the meat changes, return the capsicum mixture in the pan. Sprinkle the curry powder all over and stir through.
Add salt, pepper and soy sauce, then stir through the chopped coriander.
For the coconut rice: In a medium-sized pot, rinse rice until the water runs clear. Drain, then add coconut milk, water, salt and sugar. Cook the rice over high heat, and once boiling, turn heat down to low-medium and cook with the lid on for 10 minutes, until nearly all the liquid has been absorbed. Put the lid on, turn off the heat, then leave for 10 minutes to absorb. Once ready to serve, fluff rice then sprinkle with coconut chips.
Serve lamb stir fry with the coconut rice and fresh coriander.