Lamb Fried Rice

Spoon in fried rice with lamb on white plate.

5 from 1 vote

Lamb Fried Rice is a quick and easy recipe perfect any night of the week! With tender lamb, veggies, fluffy eggs, rice and a slick sauce.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Chinese

Keyword: lamb fried rice

Servings:

Calories: 718kcal

Author: Adrianne

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.

Nutrition