Shake up your midweek meal routine with a lambtastic twist on an old favourite! My easy Chinese Style Lamb Fried Rice is easy to make, takes just 15 minutes to cook and only uses one pan – perfect for those busy weeknights or as part of a bigger spread for a Chinese themed party or Chinese New Year celebrations.
Course Main Course
Prep Time 3minutes
Cook Time 12minutes
Total Time 15minutes
Author Eb Gargano
500gcold, cooked white rice(long grain/basmati/jasmine all work well)
4tablespoonssoy sauce(or gluten free tamari)
Fresh coriander, chopped spring onions or sliced red chillies to garnish (optional)
Stir-fry the lamb mince in a wok or very large non-stick frying pan over a high heat until browned. Drain off as much of the fat as possible.
Add the cooked rice and continue stir-frying for 3 minutes.
Make a well in the centre of the rice/lamb mix and add the beaten egg. Allow to cook for 30 seconds, then mix in with the rice/lamb mix and stir-fry for a further 3 minutes.
Add the soy sauce, sesame oil and peas and cook for 1 more minute or until the peas are cooked and you are starting to get lots of lovely crispy bits!
Serve scattered with coriander, chopped spring onions or sliced red chillies.
To create 500g cold, cooked rice, simply cook 200g long grain, basmati or jasmine rice in 400ml boiling water, over a low heat, with the lid on, until the water is all absorbed and the rice is cooked through (usually 7-10 mins). Cool it down by putting the rice in a large sieve and running cold water over it until cool, then drain thoroughly.Nutrition information is approximate and meant as a guideline only.