Lamb & Shrimp Fried Rice
A comforting meal featuring tender lamb, vibrant shrimp, and colorful vegetables tossed in deliciously seasoned rice, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked rice Day-old rice is ideal.
- 200 g lamb, diced Choose a good cut with some fat for flavor.
- 200 g shrimp, peeled and deveined Fresh is best, but frozen works too.
- 1 cup mixed vegetables A blend of carrots, peas, and bell peppers is recommended.
- 3 pieces green onions, chopped Adds freshness.
- 2 cloves garlic, minced Enhances flavor.
- 2 tablespoons soy sauce Use low-sodium for a healthier option.
- 1 tablespoon sesame oil Adds nuttiness.
- 1 piece egg (optional) Scrambled for a creamy texture.
- to taste salt and pepper Essential for flavor balance.
Instructions
Preparation
- Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add the diced lamb and cook, breaking up chunks, until browned (5-7 minutes).
- Add the shrimp and cook until pink and juicy, about 3-4 minutes.
- Stir in minced garlic and mixed vegetables, sautéing together for another 3-4 minutes until veggies are tender but still crunchy.
- Push the meat and veggies to one side, crack the egg into the other side, and scramble until cooked through.
- Introduce the cooked rice, soy sauce, and green onions; mix well and sauté for a few minutes until heated through.
- Taste and adjust seasonings with more salt, pepper, or soy sauce if needed.
- Serve hot and enjoy!
Notes
For best results, use day-old rice and avoid overcrowding the skillet to achieve a crispy texture. Leftover fried rice can be stored in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 700mgFiber: 3gSugar: 4g
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