Lamb Fried Rice

Written By Rachael Perks

Makes 3 serves

Ingredients

  • 500g Lamb mince

  • 500g Frozen Cauliflower veggie rice

  • 160g Brown onion

  • 230g Frozen peas & corn

  • 3 x Eggs

  • 25ml Chinese cooking wine

  • 70ml Soy sauce

  • 10ml Pure roasted sesame oil

  • 40ml Oyster sauce

Method

Whisk the eggs and add to the pan, it will look like a thin pancake.

Remove and set aside.

Cook the lamb, once browned, remove, leave the liquid fat in the pan. Add the cauliflower rice, cook until slightly brown, add all the other ingredients until soft.

Add the lamb and egg cut into strips back into the pan, toss to combine. Serve 

Macros (per serve)

  • Calories 418.

  • Protein 41.9g

  • Fats 16.3g

  • Carbs 30.4g

Rachael Perks
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