Shrimp Lamb Fried Rice (Print Format)
Tender lamb chops paired with shrimp fried rice and a creamy spicy yum yum sauce in under 45 minutes.
# Ingredients:
→ Lamb Chops
01 -
4 frenched lamb chops
02 -
1 tbsp olive oil
03 -
1 tsp soy sauce
04 -
1 tsp Worcestershire sauce
05 -
½ tsp garlic powder
06 -
½ tsp onion powder
07 -
½ tsp smoked paprika
08 -
Salt and black pepper to taste
09 -
1 tsp honey (optional, for glaze)
→ Shrimp Fried Rice
10 -
2 cups cooked jasmine rice (day-old)
11 -
1 cup shrimp, peeled and deveined
12 -
2 eggs, lightly beaten
13 -
1 medium carrot, diced
14 -
½ small onion, chopped
15 -
½ cup frozen peas (optional)
16 -
2 tbsp soy sauce
17 -
1 tbsp oyster sauce (optional)
18 -
1 tsp sesame oil
19 -
2 tbsp vegetable oil
20 -
Salt and pepper to taste
21 -
Green onions, chopped (for garnish)
→ Spicy Yum Yum Sauce
22 -
½ cup mayonnaise
23 -
1 tbsp ketchup
24 -
1 tsp garlic powder
25 -
½ tsp smoked paprika or cayenne
26 -
1½ tsp sugar
27 -
1 tsp rice vinegar or lemon juice
28 -
1 tbsp sriracha or chili sauce
29 -
1 tbsp water (to thin)
# Steps:
01 -
Combine olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub marinade onto lamb chops and rest for 30 minutes. Heat skillet over medium-high, sear each side 3-4 minutes. Brush honey glaze in last minute if desired. Let rest 5 minutes before slicing.
02 -
Heat 1 tablespoon vegetable oil in skillet or wok. Cook shrimp until pink (2-3 minutes), remove and set aside. Add remaining oil to pan, sauté onions and carrots until tender. Push veggies aside, scramble eggs quickly. Add rice, break clumps, and stir-fry together. Season with soy sauce, oyster sauce, and sesame oil. Return shrimp to pan and mix well.
03 -
Whisk mayonnaise, ketchup, garlic powder, smoked paprika or cayenne, sugar, rice vinegar or lemon juice, sriracha, and water until smooth. Chill for 10 minutes to develop flavor.
04 -
Plate shrimp fried rice, top with sliced lamb chops. Drizzle or serve spicy yum yum sauce on the side. Garnish with chopped green onions.
# Tips:
01 -
Use day-old jasmine rice for optimal texture to prevent clumping and sogginess in fried rice.
02 -
Allow lamb chops to rest after searing to retain juiciness and enhance tenderness.