Lamb Fried Rice

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 100 g lamb tenderloin
• salt and pepper
• 2 teaspoons curry powder
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 1/2 cups cooked long-grain rice
• 1/4 cup salsa (i used extra hot)
• 1 tablespoon soy sauce
• 1/4 cup frozen corn kernels, thawed (optional)
• chopped scallion

Recipe

• 1 pound the lamb with meat mallet/rolling pin between cling wrap until thin.
• 2 season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
• 3 heat 1 tb oil in a wok/skillet.
• 4 once hot, pan fry the lamb fillet for approx 1-2 mins each side until cooked.
• 5 remove from pan and let cool slightly, then slice it thinly across the grain.
• 6 heat remaining 1 tb oil in the wok; once hot, saute the garlic until fragrant (approx 30sec).
• 7 add rice and stir well.
• 8 stir in salsa, soy sauce and corn; saute for another minute (if it gets too dry, add a few tsp of water or chicken stock).
• 9 mix in sliced lamb and stir briefly to heat through and for flavors to blend.
• 10 garnish with some chopped scallions before serving.