Lamb Fried Rice || Leftover Recipe- Episode 308

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based option, while egg substitute is often cheaper.

Welcome to the channel and introduce the dish as a quick and easy lamb fried rice using leftover lamb.

Heat a non-stick skillet over medium to medium-low heat and add vegetable oil and red chili flakes.

Add grated ginger and garlic to the pan and sauté for about 30 seconds until fragrant, being careful not to burn them.

After about a minute, add the chopped leftover lamb to the pan and fry for about three minutes until it gets nice and crisp around the edges.

Add cold stale rice to the pan and stir for about two minutes to sear the rice with the lamb and seasonings.

Push the rice to one side of the pan and add a little more oil to the empty side, then add chopped onions to cook off their raw flavor for about a minute.

Once the onions are golden brown, mix everything together in the pan.

Add frozen mixed veggies and freshly grated carrots, stirring quickly to combine without overcooking the vegetables.

Pour in mushroom soy sauce and a little sesame oil, along with a pinch of salt to taste, and stir everything together.

Allow the mixture to fry on medium to high heat for about one more minute, then taste and adjust seasonings if necessary.

Serve the fried rice, noting that it can be made lighter by using less soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens