AS FEATURED IN THE PROPA EATS MAGAZINE IN THE GUARDIAN NEWSPAPER.

I’m always looking for new ways to jazz up my fried rice, and as a lamb lover as well, this is one of the most flavourful. I added minced lamb, eggs and vegetables that I like to create this wonderful side dish that’s filled with gorgeous colours and flavours alike!

Fried rice packed with lamb, eggs and you can put any veges your like!

I made this for the first time when my husband was travelling out of the country, and I was home alone with my 5 year old and 6 month old baby. I was looking for a nice side dish to go with my Air Fryer Buttermilk Fried Chicken. I needed to make something that was quick since it was the finals for the World Cup which I must never miss! I’m a huge football fan when it comes to the World cup. So I decided on lamb fried rice! I knew that I did not want to just use already cooked lamb, but instead I wanted to cook the lamb in the same wok with my rice so that I can transfer as much lamb flavour that I can. So with this recipe, you get a punch of lamb flavour infused in the rice and all the vegetables used. As for the vegetables, I decided to go with corn and carrots because I wanted a wide array of colours and sweetness in my fried rice. But you can switch things up and add sweet peppers, peas, pimentoes, anything!

When it comes to Fried rice, there are certain things you can change up anytime, but there are some things that you shouldn’t. Here are some of my tips which I think are essential for any fried rice:

Boil your rice to al dente (not too soft and still has a bite to it). Remember the rice will continue cooking in your wok, so you don’t want it to become soggy. No one likes soggy fried rice!
Rinse your rice under cold water after your strain and allow to cool- you can even place it in the fridge until you are ready for it. This also prevents you from getting that soggy fried rice that noone likes.
Have all ingredients prepped and ready before you start heating your wok. Fried rice is a dish that is made very quickly, so you won’t have time to be chopping up anything.
Don’t skip the sesame oil- Sesame oil adds a delicious flavour to fried rice so this is a non-negotiable. Don’t even attempt to make fried rice unless you have this. It makes a HUGE difference.

Learning Time
What is al dente?
Adjective, a-l-den-tei
Al dente describes when pasta or rice is cooked to the point where it has a bite to it. It is neither hard, nor soft, but is slightly chewy.

Ingredients:

2 cups uncooked par-boiled rice.

1 1/2 teaspoon sugar.

1 1/2 teaspoon Chinese seasoning.

1 teaspoon black pepper.

1 cup of minced lamb- I used a cup here, because I know not everyone has a scale to weigh it.

1/2 of a medium carrot, diced - about 1 cup.

1/2 cup corn kernels

2 large eggs or 3 small eggs, whisked in a bowl with a pinch of salt.

2 tablespoon light soy sauce

Check out my dictionary explaining the difference between Light and Dark Soy sauce.

2 tablespoon sesame oil

1 medium Trinidad celery or parsley, chopped

1 medium Trinidad chive or scallions, sliced

1 teaspoon peanut oil (optional)

Salt to taste.

Method:

Boil the rice until it’s aldente.

Strain the rice and rinse under cold water for about 3-5 minutes, turning vigorously. This is to ensure all the starch has been washed out from the rice which can result in a soggy fried rice.
Allow rice to cool. This is very, very important. This also aids in preventing a soggy rice.
Add the sugar, Chinese seasoning and black pepper to the top of the cooled rice. Do not toss.

Making the Fried Rice:

Place wok on high flame on your stove.
Add the minced lamb and saute until cooked through. You will know when it’s cooked by it’s colour- it will change from red to a dull brown colour. Lamb has sufficient fat in it so you won’t need any oil for cooking the vegetables.

Lamb Fried Rice using minced lamb.

Add carrots and allow to stir fry for about 5 minutes.
Add the sweet corn and stir fry for 2-3 minutes.
Push the vegetables to the side of the wok.
If using peanut oil, add this to the cleared area in the wok.

Add whisked eggs and scramble until fully cooked.

Add the rice and soy sauce and mix thoroughly, making sure everything is incorporated.
Add the sesame oil and keep tossing the rice until fully coated.
Taste for salt and add about 1/2 teaspoon or more if desired.
Remove from heat and add the chives and celery, and mix.

I love fried rice that has sufficient vegetables.

You get lamb flavour in every bite as you can see by all the the little brown bits throughout the rice.