Fast Spicy Lamb Rice

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 1pcs choy sum
• 1bunch coriander
• 50g oyster sauce
• 10ml sesame oil
• 250g lamb mince
• 2g chilli flakes
• 250g microwave jasmine rice
• 10g toasted sesame seeds
• 15ml soy sauce
• 10ml white vinegar
• 5ml honey
• 1pcs egg
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Quarter the carrot lengthwise and thinly slice. Coarsely chop the choy sum. Coarsely chop the coriander, discarding the stems.
2. Step 2 — Make stir-fry sauce
   Put the oyster sauce, sesame oil, 3 tsp soy sauce, 2 tsp white vinegar and 1 tsp honey in a bowl and whisk to combine.
3. Step 3 — Scramble egg
   Whisk 1 egg in a bowl and season with salt and pepper. Heat a drizzle of oil in a large frypan over high heat. Add the egg and stir-fry for 30 secs or until scrambled and just cooked through. Remove from the pan.
4. Step 4 — Start stir-fry
   Heat a drizzle of oil in the same pan over high heat. Add the garlic, carrot, lamb mince and half the chilli flakes*. Cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan.
5. Step 5 — Finish stir-fry
   Return the pan to high heat. Massage the packet of rice to loosen, then add to the pan. Stir-fry, breaking up any lumps, for 1-2 mins until heated through. Add the choy sum and stir-fry for 1-2 mins until just tender.
6. Step 6 — Get ready to serve
   Add the lamb mixture and stir-fry sauce to the rice mixture and stir-fry for 1-2 mins until heated through and combined. Stir in the scrambled egg. Divide the fried rice among bowls. Scatter with the coriander and sesame seeds to serve.

Allergens

Soy, Egg, Mollusc, Fish, Gluten, Sesame, Wheat