Lamb Fried Rice is a savory and spicy dish that combines tender lamb, fresh vegetables, and perfectly seasoned rice. This recipe is a quick and satisfying way to elevate your fried rice with rich flavors and a bit of heat. It's ideal for a weeknight dinner or when you want to impress with a unique twist on a classic.
Ingredients
Cooked Rice: 1 cup
Baby Bok Choy: 1-2 heads, roughly chopped.
Lamb Roll: (or thinly sliced lamb), for a tender, rich flavor.
Thai Chili: 1-2, chopped, for a spicy kick.
Chili Powder: 1 teaspoon.
Cumin Powder: 1 teaspoon.
Soy Sauce: 2 tablespoons.
Sesame Oil: 1 tablespoon.
Salt: To taste.
Green Onion: Finely chopped, for garnish.
How to Make Lamb Fried Rice
Prepare the Vegetables and Lamb: Heat a large skillet or wok over medium-high heat. Add a small amount of oil and stir-fry the baby bok choy until it starts to soften.
Cook the Lamb: Add the lamb roll or thinly sliced lamb to the skillet. Stir-fry until the lamb is browned and cooked through.
Add Spices: Stir in the chili powder, cumin powder, and chopped Thai chili. Cook for another 1-2 minutes until the spices are fragrant and well incorporated with the lamb and bok choy.
Add the Rice: Add the cooked rice to the skillet. Stir-fry to combine with the lamb and vegetables, breaking up any clumps of rice.
Season the Rice: Pour in the soy sauce and sesame oil, and sprinkle with salt. Mix well, ensuring the rice is evenly coated with the seasoning.
Serve: Transfer the fried rice to serving bowls. Garnish with chopped green onion for a fresh and vibrant finish.
