Lamb Fried Rice is a quick and easy recipe perfect any night of the week! With succulent, juicy lamb, a ton of veggies, fluffy eggs, rice and a slick sauce it will fast become a family favorite. Fried rice with lamb will let you whip up a dish better that your local Chinese store can deliver with minimal effort and half the price!
Recipes like the Shrimp Chicken Fried Rice, Chorizo Fried Rice, Ham Fried Rice and the Pork Mince Fried Rice each offer unique flavor combinations to traditional fried rice.
The Greek Leg Of Lamb, Greek Lamb Shanks, Slow Cooker Pulled Lamb and the Crumbed Lamb Cutlets provide an array of cooking methods to dish up this fantastic protein.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: you will be able to get everything you need to make the recipe from the local grocery store. Whilst we are cooking an Asian recipe, there is no need to head to the local Asian grocery store. These are mainstream ingredients that will be easy to get your hands on.
- Family friendly: everyone from little ones to the young at heart will enjoy this lamb fried rice. It offers enough flavor and variety to be a complete meal and will tick a lot of boxes for most people.
- Budget friendly: this is a cost effective recipe that won't break the budget. I also offer you alternatives below if you find the cost of the lamb steaks a little pricey $$ 😉 👌.
- Freezer friendly: fried rice freezes exceptionally well. It also thaws and reheats to a high standard. So you can whip up a batch of this fried rice with lamb on the weekend and then relax knowing you have it in the freezer to whip it out as needed during the week.
- Homemade: the best thing about homemade recipes is that you know exactly what has gone into your dish! Every single ingredient. No doubts and no questions about what flavor is coming from where. This homemade lamb fried rice will give you a satisfying and complete meal which you will turn to again and again before ordering in!
- Taste and texture: everyone loves fried rice! This is for good reason. It is popular and versatile. This recipe offers those same attributes as well as having the succulent, juicy pieces of marinated lamb and an array of textures from the chewy rice to the bouncy egg and crisp vegetables. There is a whole lot to love and nothing not to love about the lamb and rice combination!
🥗 Ingredients
The photo below is to show you everything you need to make the fried rice with lamb recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Peanut oil: we use a little oil to cook the onion, garlic and bacon.
- Salt and pepper: we use a little bit of salt and black pepper to season the meat before we cook it. Kosher salt (cooking salt) is recommended over table salt.
- Garlic: you can use 2-3 fresh garlic cloves, minced garlic from a jar or tube or chunky chopped garlic (my favorite) as shown in the photo above.
- Sesame oil: aromatic and fragrant, this is what makes 'fried rice' 'fried rice'. It brings the unmistakeable flavor to the recipe.
- Soy sauce: this is regular soy sauce.
- Oyster sauce: thick and rich, the oyster sauce helps give the fried rice its unique savory flavor.
- Worcestershire sauce: my secret sauce that I LOVE using in many recipes. This one included! It is not traditionally used in fried rice. However, I have come to appreciate the addition of it in the recipe and I think you will too!
- Chinese cooking wine: also known as Shaoxing wine. This will be in the Chinese or Asian foods aisle at the supermarket.
- Green onions: also known as spring onions, we use these (green bits only) to garnish the finished dish when serving.
- Onion: we want to peel and then dice half a large onion. White onion with the brown skin is the best type to use.
- Eggs: we always want to use free range eggs! These get whisked and then scrambled in the pan to cook.
- Bacon: store bought diced bacon is the most convenient. Or you can purchase rashers and dice yourself. The thickness is less wide however, so you loose a little texture using flatter rasher bacon.
- Frozen vegetables: I like to use a trio of frozen peas, corn and carrot. Local grocery stores will sell these in the frozen section as a combination which is ready to go. We add these frozen to the pan, ie no need to thaw 1st.
- Day old rice: we want to use a long grain rice like basmati or Jasmine.
🥩 Lamb Marinade
- Sesame oil: again, we are using this for its flavor and aroma.
- Chinese cooking wine: we use equal parts of the 3 liquids for the lamb marinade.
- Worcestershire sauce: garlicky vinegary good, this sauce completes the trio that we use to marinate the lamb.
- Lamb leg steaks: these are boneless steaks of lamb. You can use store bought diced lamb as an alternative.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
🍳 Instructions
Here are the step by step instructions to make the lamb fried rice recipe. We start by bringing together the ingredients to make the savory sauce.
- Gather the sauce ingredients (Photo 1)
- Whisk to combine (Photo 2)
- Then whisk the eggs (Photo 3)
- Scramble them to cook (Photo 4)
👩🍳 How to Make Lamb Fried Rice
To make the lamb fried rice we start by making the sauce. To do so gather the oyster sauce, soy sauce, Chinese cooking wine, Worcestershire sauce and sesame oil. Add these to a small glass and whisk to combine then set aside.
Next working one at a time crack the eggs into a small bowl and whisk them. Then place a large sauté pan onto the stove top and turn the heat to high.
Cook the eggs, using a silicon turner to move them around in the pan as you go. Break them up into small pieces and once cooked, transfer them out of the pan and onto a plate.
Next we start on the lamb. Use a knife and cutting board to dice it into small 1-2 bite size pieces as shown in the photo below. Then add the diced lamb to a medium bowl and season it with salt and pepper.
- Dice the lamb (Photo 5)
- Season the meat with salt and pepper (Photo 6)
- Add the marinade liquids (Photo 7)
- Marinade it then drain the liquids (Photo 8)
Next pour in the Chinese cooking wine, Worcestershire sauce and sesame oil, stir so that the lamb is fully covered in the marinade or place in the fridge whilst you prepare the rest of the ingredients.
Once the lamb has marinated to your liking use a colander and drain the excess liquid from it as you see me having done in the photo above.
- Cook the lamb (Photo 9)
- Add the oil, bacon, onion and garlic to the pan and cook (Photo 10)
- Add the frozen vegetables (Photo 11)
- Then add the cooked rice (Photo 12)
Next, use the same pan to that we used to cook the eggs, to stir fry the lamb pieces. Again we want high temperature. We can use a slotted spoon to keep things moving in the pan and the lamb will take 6-8 minutes to cook.
Once it has cooked, use the silicon turner to lift the browned lamb up and out of the pan and place it into a paper towel lined bowl.
Then without rinsing or cleaning the pan add the peanut oil, bacon, diced onion and garlic. Cook these for 1-2 minutes till the bacon crisps a little and the onion softens and turns clear.
Next add the frozen vegetables to the pan like you see in the photo above. Let these cook till they are soft and when they are add the cooked rice to the pan.
When you are ready give the sauce another quick stir and then pour it over the rice. Next take a silicon turner or wooden spoon and work the sauce into the rice. This process will take a couple of minutes and you want to use this time to break up any clumps of rice.
You will see what I am saying here from images 13 to 14 below where the bright white rice takes on the colour of the sauce from one image to the next 😉👌.
- Pour over the sauce (Photo 13)
- Add the cooked egg (Photo 14)
- Then add the cooked lamb (Photo 15)
- Toss and heat through (Photo 16)
Once the sauce has been thoroughly mixed into the rice add the cooked egg back to the pan, followed by the cooked lamb.
Then gently toss to combine everything and allow the dish to heat through.
Now you can sprinkle some green onions over the top and call everyone to the table as 'dinner is ready!'.
🍽 Serving Suggestions
When it comes to serving your lamb fried rice you are practically unlimited in choices!
For on on theme starter, try the Air Fryer Spring Rolls. They can be simply paired with sweet chilli sauce and you will really feel like you are having Chinese takeout albeit from the comfort of home.
It can be a complete meal in one or as the side dish to a meaty main. Try it with the Roast Chicken, Pulled Beef Brisket, Beef Ribs, Sticky Pork Ribs or Greek Ribs Recipe. In which case, smaller portions are advised as it is quite filling in itself!
Take it to a pot luck, BBQ, picnic or work party. Be the star of the 'look what I made' show 😉👌.
It is a super flexible fried rice and will lend itself to being served in a wide variety of ways.
👍 How to Guide
How to Store
Let the rice fully cool. Then portion into airtight containers and place into the fridge. Leftovers need to be reheated before being consumed and are best eaten within 3 days of making the original recipe.
How to Freeze
Allow the lamb fried rice to fully cool. When it has, portion it into airtight containers. Then place these containers into the freezer for up to 3 months.
How to Reheat
Allow frozen portions of the fried rice to fully cool.
Then place into a bowl with cling wrap over the top.
Reheat in the microwave using high high in 1 minute increments till warmed through (usually 2-3 minutes will be enough, but I don't start there as to overcook the lamb meat).
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you want to use lamb mince (ground lamb) in place of the lamb leg steaks you can.
- If you want to omit the marinade for the lamb and simply cook as is, you can.
- Or if you want to add 1 teaspoon of ground cumin or curry powder to the lamb as you cook it you can.
- For a darker looking rice, you can use dark soy sauce in place of the regular soy sauce. However, if choosing to do so, I would then omit the regular soy. As having both would make the dish too salty.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- The recipe will work best with rice that has been cooked the day before. This is because of the texture of the rice. It is dry and firm and not wet or soggy.
- I cook 2 cups of dried basmati rice in 3 cups of water using a microwave rice cooker for 12 minutes. Then I fluff it with a fork and let it cool. Once cool I place it ito the fridge for use the next day. It takes barely any time or effort and delivers the best results.
- If you forget to make the rice the day ahead, make it as soon as you can on the day that you want to make the recipe. Then follow the above to let it cool and place in the fridge till later that day when you come to use it (a couple of hours in between is ideal).
- Traditional fried rice recipes see the eggs being added to the pan and cooked together with the rice and other ingredients. You can choose to do this if you want to (I won't stand before years of Chinese cooking and say you can't 😂). I simply prefer the rice to have super fluffy eggs and think this is best achieved by scrambling them in the pan and then adding the cooked eggs back to the pan.
- Love fried rice recipes? Then you might also like the Tuna Fried Rice, Pork Belly Fried Rice, Scallop Fried Rice, Brown Rice Fried Rice or the Basmati Fried Rice 😉👍.
- Or is is lamb recipes that get your mouth watering? Then you might also like the Herb Crusted Rack Of Lamb, Satay Lamb, BBQ Lamb Ribs, Lamb Osso Bucco, Slow Cooker Lamb Stew or the Lamb Bolognese recipes.
🤓 Frequently Asked Questions
Can you cook lamb and reheat?
Yes, you can reheat cooked lamb. The trick is not not overcook it when reheating it. So use 1 minute increments in the microwave on high heat until warmed through.
Can I freeze leftover roast lamb?
Yes, you can freeze leftover roast lamb. Ensure that the meat has fully cooled, then portion into zip lock bags. Push to squeeze the air out and seal. Then lay these bags flat in the freezer. The cooked lamb can be frozen for up to 3 months and is best thawed and reheated.
Should rice be cold before frying?
Yes. Rice should be cooked then cooled and ideally refrigerated over night before being fried.
😍 More Easy Dinner Recipes
Here are some more ideas to keep your dinners inspired and interesting. They offer a wide variety of proteins and carbs and help you from making 'same, same' each night:
- Pork Leg Roast
- Scallop Linguine
- Mince Pasta Bake
- Chorizo and Prawn Linguine
- Garlic Chicken Parmesan Pasta
- Thai Minced Pork
- Chorizo Pasta Bake
- Chicken Drumsticks And Potatoes
- Leek And Potato Soup
- Savoury Mince
It it time to get our fried rice on my friend! You can also find all of my popular recipes or dinner recipes in the one spot!
Adrianne
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📖 Recipe
Lamb Fried Rice
Ingredients
Sauce
- 1 tablespoon oyster sauce Note 1
- 1 tablespoon soy sauce Note 2
- 1 tablespoon Chinese cooking wine Note 3
- 1 tablespoon Worcestershire sauce Note 4
- 3 teaspoons sesame oil Note 5
Lamb
- 4 steaks lamb leg Note 6
- ¼ teaspoon salt Note 7
- ½ teaspoon black pepper also Note 7
Marinade
- 1 tablespoon Chinese cooking wine Note 8
- 1 tablespoon Worcestershire sauce Note 9
- 1 tablespoon sesame oil Note 10
Fried Rice
- 4 medium eggs free range, Note 11
- 2 tablespoons peanut oil Note 12
- 1 cup bacon diced, Note 13
- ½ large brown onion skin peeled, diced, Note 14
- 1 tablespoon garlic chunky chopped, Note 15
- 2 cups frozen vegetables Note 16
- 4 cups day old rice this is the cooked amount, Note 17
Garnish
- green onions Note `18
Instructions
- Sauce: gather the sauce ingredients then add the oyster sauce, soy sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass. Use a mini whisk to combine then set aside.
- Eggs: working one at a time, crack the eggs into a medium bowl and use a fork to whisk. Then place a large sauté pan onto the stove, turn the heat to high and add the beaten eggs. Scramble them to cook, using a silicon turner to break them into small pieces as they cook. Once cooked, remove the eggs from the pan and place them onto a plate.
- Lamb: use a knife and cutting board to dice the lamb into small 1-2 bite size pieces. Then add the diced lamb to a large mixing bowl. Season it with salt and pepper. Next pour over the Chinese cooking wine, Worcestershire sauce and sesame oil. Stir to combine, ensuring that all of the lamb is coated in the liquids. Let the lamb sit as you prepare the other ingredients then use a colander to drain the excess lamb over the stove.
- Cook: using the same sauté pan that we cooked the eggs in, add the drained lamb and cook it for 6-8 minutes using a silicon turner to move it around in the pan as you go. Once the lamb is cooked, remove it from the pan and place it into a paper towel lined bowl.
- Garlic, onion and bacon: again without rinsing or cleaning the pan, add the peanut oil, bacon, garlic and onion. Cook these for 1-2 minutes till the bacon crisps a little and the onion softens.
- Mixed vegetables: next add the frozen peas, corn and carrot to the pan and stir to mix these in. Allow these to thaw and cook for 1-2 minutes.
- Rice and sauce: next add the cooked rice to the pan and pour over the sauce. Now take a couple of minutes to work the sauce into the rice and break up any clumps of rice as you go.
- Eggs and lamb: once the rice is consistently mixed in add the cooked eggs and lamb back to the pan. Stir to gently combine and then allow these to heat through.
- To serve: garnish the dish with some sliced green onion and provide bowls and forks for serving.
Notes
- Note 1 - Oyster sauce: thick and rich, the oyster sauce helps give the fried rice its unique savory flavor.
- Note 2 - Soy sauce: this is regular soy sauce. You can use dark soy sauce if you want a darker colour fried rice. If doing so, sub 1 for the other, ie simply use 1 tablespoon of dark soy sauce instead, using both would make the rice too salty.
- Note 3 - Chinese cooking wine: also known as Shaoxing wine. This will be in the Chinese or Asian foods aisle at the supermarket.
- Note 4 - Worcestershire sauce: my secret sauce that I LOVE using in many recipes. This one included! It is not traditionally used in fried rice. However, I have come to appreciate the addition of it in the recipe and I think you will too!
- Note 5 - Sesame oil: aromatic and fragrant, this is what makes 'fried rice' 'fried rice. It brings the unmistakeable flavor to the recipe. Try really hard to not skip or substitute.
- Note 6 - Lamb leg steaks: these are boneless steaks of lamb. You can use store bought diced lamb or lamb mince (minced lamb, ground lamb) as alternatives.
- Note 7- Salt and pepper: we use a little bit of salt and black pepper to season the meat before we cook it.
- Note 8 - Chinese cooking wine: we use equal parts of the 3 liquids for the lamb marinade.
- Note 9 - Sesame oil: again, we are using this for its flavor and aroma.
- Note 10 - Worcestershire sauce: garlicky vinegary good, this sauce completes the trio that we use to marinate the lamb.
- Note 11 - Eggs: we always want to use free range eggs! These get whisked and then scrambled in the pan to cook.
- Note 12 - Peanut oil: we use a little oil to cook the onion, garlic and bacon. Peanut oil is more commonly used in Asian recipes so it is recommended over other types of oil for this ingredient.
- Note 13 - Bacon: store bought diced bacon is the most convenient .Or you can purchase rashers and dice yourself. The thickness is less wide however, so you loose a little texture using flatter rasher bacon.
- Note 14 - Onion: we want to peel and then dice half a large onion. White onion with the brown skin is the best type to use.
- Note 15 - Garlic: you can use 2-3 fresh garlic cloves, minced garlic from a jar or tube or chunky chopped garlic (my favorite) as shown in the photo in the post.
- Note 16 - Frozen vegetables: I like to use a trio of frozen peas, corn and carrot. Local grocery stores will sell these in the frozen section as a combination which is ready to go. We add these frozen to the pan, ie no need to thaw 1st.
- Note 17 - Day old rice: I use 2 cups of dried white rice (basmati) in 3 cups of tap water added to a microwave rice cooker. I then use high heat and cook the rice for 12 minutes. Once cooked, I remove it from the microwave, give it a fluff with a fork and then let it cool. Once cooked, I place it into the fridge for the next day. We need 4 measured cups (cooked rice). There will be a bit over but I find this the best method and approach. The day is much better. If you forget, you can cook the rice in the morning as soon as you remember and let it cool then refrigerate. We want it to be fully cooled with a good few hours in between it being cooked and used for the recipe.
- Note 18 - Green onions: we use these (green bits only) to garnish the finished dish when serving. Simply trim the white roots and top of the green bits then use kitchen scissors to chop the rest of the green bits into thin pieces.
Belinda says
Oh I love the idea of marinading the lamb before cooking it. It looks like there is a lot of yummy flavors going on.
Adrianne says
Thanks Belinda for your feedback 😄.