Ingredients
- 8 lamb cutlets, trimmed
- 1/2 cup char siu (Chinese barbecue sauce)
- 1 tbsp vegetable oil
- 2 eggs, lightly beaten
- 100g ham, finely chopped
- 1 garlic clove, crushed
- 2 1/2 cups cooked jasmine rice
- 310g can corn kernels, drained
- 1/2 cup frozen peas
- 2 tbsp soy sauce
- 4 green onions, thinly sliced diagonally
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Instrutions
- Step 1Combine lamb and barbecue sauce in a large, shallow dish. Turn to coat. Set aside.
- Step 2Heat oil in a medium non-stick frying pan on high. Add the eggs, swirling to form an omelette. Remove, roll up, slice and return to wok.
- Step 3Add ham and garlic to same wok. Stir-fry for 3-4 mins until browned. Add the rice, corn, peas and soy sauce. Stir-fry for 1-2 mins until heated through.
- Step 4Meanwhile, preheat a large frying pan or char-grill on high. Cook lamb in 2 batches for 2-3 mins each side until cooked to taste.
- Step 5Serve fried rice topped with cutlets. Serve with a sprinkling of the sliced green onions on top.