Ingredients

The following ingredients have 4 Servings
  • 500 g lamb mince
  • 500 g cold, cooked white rice ((long grain/basmati/jasmine all work well))
  • 2 large eggs (beaten)
  • 4 tablespoons soy sauce ((or gluten free tamari))
  • 1 tablespoon sesame oil
  • 100 g frozen peas
  • Fresh coriander, chopped spring onions or sliced red chillies to garnish (optional)

Instruction

  • Stir-fry the lamb mince in a wok or very large non-stick frying pan over a high heat until browned. Drain off as much of the fat as possible.
  • Add the cooked rice and continue stir-frying for 3 minutes.
  • Make a well in the centre of the rice/lamb mix and add the beaten egg. Allow to cook for 30 seconds, then mix in with the rice/lamb mix and stir-fry for a further 3 minutes.
  • Add the soy sauce, sesame oil and peas and cook for 1 more minute or until the peas are cooked and you are starting to get lots of lovely crispy bits!
  • Serve scattered with coriander, chopped spring onions or sliced red chillies.