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Fried rice with lamb



Prep Time


Cook Time



500 glamb strips
2 tbspoil
3eggs, lightly beaten and seasoned with salt and pepper
1red capsicum, diced
6spring onions, finely sliced
2cloves garlic, crushed
1 cupbroccoli florets, lightly steamed until tender
1 cupcorn kernels, cooked
3 cupscooked long grain rice
2 tbspsoy sauce
3 tbspsweet chilli sauce
1 tbsplemon or lime juice


1Coat lamb strips in half of the oil. Heat the remaining 2 tsp oil in a wok or large frypan. Add the egg and cook for 1-2 minutes or until set and cooked. Remove from the pan and shred. Set aside to add later.
2Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Add the capsicum and spring onion to wok, cook until soft. Add the garlic and cook for another 30 seconds. Add the cooked broccoli, corn and rice. Stir-fry until the rice is hot.
4Add the sauces, juice and cooked lamb, stir to thoroughly combine. Gently stir through the shredded egg, reserving some to garnish with.


For this delicious fried rice you could use leftover roast lamb. Substitute the vegetables with a packet of frozen vegetables.
Stir-fry's are all about preparation - prepare everything you need before you even place the wok on the heat. You won't have time to chop the capsicum while the onion cooks or measure the sauces.
Best lamb cuts for stir-frying; lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks.

Recipe suggessions based on what you have in your fridge.

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