Shrimp Lamb Fried Rice Mix

This shrimp fried rice with lamb chops and spicy yum yum sauce creates a perfect balance of tender lamb, flavorful shrimp, and fragrant fried rice all topped with a creamy, spicy sauce. It transforms weeknight dinners into something special with a blend of Asian flair and homestyle comfort. Each bite offers a delightful mix of smoky, savory, and spicy notes that feel both indulgent and satisfying.

I first made this recipe on a chilly evening and was amazed at how the lamb elevated the familiar shrimp fried rice into a memorable meal. Now it’s a go-to whenever I want something impressive but easy.

Ingredients

• Four frenched lamb chops: provide a rich, tender main protein seasoned to perfection
• Olive oil: adds a healthy fat to sear the lamb and bring out its flavor
• Soy sauce and Worcestershire sauce: create a deep umami base for the lamb marinade
• Smoked paprika: introduces a subtle smokiness, making the lamb pop, look for good quality Spanish smoked paprika if you can
• Day-old jasmine rice: offers the perfect dry texture for fluffy fried rice, avoiding mushiness
• Fresh peeled and deveined shrimp: add sweetness and protein, balancing the meatiness of lamb
• Eggs: enrich the rice with creaminess and help bind the stir-fry
• Carrots and onion: bring crunch and natural sweetness, choose fresh and firm veggies for best texture
• Frozen peas: add a pop of color and mild sweetness, use fresh if preferred
• Sesame oil: infuses a nutty aroma that ties the dish together, opt for toasted sesame oil if available
• Mayonnaise: serves as the creamy base for the yum yum sauce, while ketchup and sriracha add tang and heat
• Rice vinegar: brightens the sauce, balancing the richness
• Smoked paprika or cayenne powder: adds the spicy kick, adjust to taste for milder or hotter sauce

Step-by-Step Instructions

Marinate and Cook Lamb Chops:

Combine olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl. Rub this marinade thoroughly on both sides of the lamb chops and let rest for at least 30 minutes. Preheat a skillet or grill pan over medium-high heat and sear the lamb chops for about 3 to 4 minutes per side until a caramelized crust forms. For a subtle sweet glaze, brush the chops with honey during the last minute of cooking. Remove the lamb and allow it to rest for five minutes before slicing. Resting locks in the juices for tender chops.

Prepare the Shrimp Fried Rice:

Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and opaque, approximately two to three minutes, then transfer to a plate and set aside. In the same pan, add the remaining tablespoon of oil, and sauté the diced onion and carrots until tender, about three to four minutes. Push the veggies to one side and pour in the beaten eggs, scrambling quickly until just set. Add the day-old jasmine rice, breaking up any clumps, and stir-fry to combine everything evenly. Season the mixture with soy sauce, oyster sauce if using, and sesame oil. Return the cooked shrimp to the pan and toss everything together, allowing the flavors to marry and the rice to attain a slight crispness.

Make the Spicy Yum Yum Sauce:

In a small bowl, whisk mayonnaise, ketchup, garlic powder, smoked paprika or cayenne, sugar, rice vinegar or lemon juice, and sriracha until smooth. Add a tablespoon of water to thin the sauce to a creamy consistency if needed. Cover and chill for at least ten minutes to allow the flavors to meld.

Serve:

Plate the shrimp fried rice warm, top with sliced lamb chops, and drizzle the spicy yum yum sauce over or serve it on the side. Garnish with chopped green onions to add freshness and a pop of color.

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Storage Tips

Allow rice and lamb to cool completely before storing in airtight containers. Rice keeps well in the fridge for three days and reheats best in a skillet with a splash of oil to refresh texture. Lamb chops last three to four days in the fridge and can be frozen for up to two months, thaw overnight before reheating. Keep the spicy yum yum sauce refrigerated separately and use within a week for best flavor.

Ingredient Substitutions

If lamb is not preferred, beef steaks or chicken thighs make excellent alternatives using the same marinade. For a vegetarian twist, firm tofu can replace meat with adjusted cooking times. Oyster sauce can be omitted or replaced with mushroom soy sauce to maintain depth without shellfish.

Serving Suggestions

Pair this dish with a lightly dressed cucumber salad or crisp Asian slaw for a refreshing contrast. For an indulgent treat, mango sticky rice complements the spicy sauce beautifully. Drinks like iced green tea or citrusy mocktails help balance the heat for a refreshing finish.

Recipe FAQs

→ What key ingredients balance the flavors in this dish?

The combination of marinated lamb chops, soy-seasoned shrimp fried rice, and the creamy spicy yum yum sauce creates a balance of smoky, savory, and subtly spicy elements.

→ How do I ensure the fried rice has the right texture?

Using day-old jasmine rice helps keep the grains separate and prevents mushiness, giving the fried rice a perfect, fluffy texture.

→ Can I use other proteins instead of lamb chops?

Yes, chicken, beef, or tofu work well as substitutes; adjust cooking times accordingly to maintain tenderness and flavor.

→ How can I adjust the heat level in the spicy yum yum sauce?

You can reduce or omit the sriracha or chili sauce to soften the heat while keeping a creamy, tangy profile from the mayo and vinegar.

→ What are good side dishes to complement this meal?

Fresh cucumber salad, Asian slaw with sesame dressing, or mango sticky rice provide refreshing contrasts to the rich main layers.

→ What is the best way to reheat leftovers without losing flavor?

Reheat the rice in a skillet with a splash of oil or water to fluff it up, warm lamb chops gently in a skillet or oven to retain juiciness, and serve the sauce chilled for contrast.