My Saturday evening plans to go out for a drink fell through because it was a Dry Day in observance of Independence Day. This was quite disappointing, especially since I didn’t have a ride for Sunday morning, which made things even worse. The only consolation was having a drink at home along with some comfort food.
I quickly checked the leftovers in my refrigerator and found some shredded lamb from a Chinese takeout I had ordered a few days earlier. That inspired me to cook Lamb Fried Rice, but in a healthier way by using brown rice instead of white rice (by the way, brown rice is a staple in my home).
The dish turned out to be delicious, and my son enjoyed more than one serving. It’s easy to make, requiring minimal ingredients and can be ready in a jiffy. Check out my quick ten-minute recipe for a hearty and comforting meal. Cheers!
Ingredients:
Shredded Lamb leftover – 200 gms
Capsicum – 1 pc
Carrot – 1 pc
Chopped Garlic – 1 tbsp
Cooked Brown Rice ( cold ) – 300 gms
Maggi Chicken Cube – 1
Soy sauce – 2 tbsp
Red Chilli powder – 1 tbsp
Corn oil – 20 ml
Tomato sauce – 1 tbsp
Salt – to taste
Sugar – 1 tbsp
Chinese Five Spice Powder – 1 tsp
Instructions:
1 ) Wash, clean and dab the Lamb dry. Cut to cubes and set aside.
2 ) Cut the veggies as per choice and set aside.
3 ) Heat oil. Saute the garlic and veggies for a minute. Add the Lamb and saute further on high flame for a minute.
4 ) Add rice. Add soy sauce, chilli powder, tomato sauce along with five spice, salt and sugar. Mix well.
5 ) Crushed the the chicken cube and sprinkle over rice. Sprinkle a little water. Mix well. Cover and let it cook on a slow flame for five minutes. Serve hot.
