Lamb Fried Rice In Cast Iron

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 leftover lean lamb loin boneless lamb chops or 14 ounces leftover lean lamb loin boneless lamb chops
• 1/3 cup chopped onion
• 1 pinch salt
• 1 cup frozen peas
• 1 cup frozen corn
• 2 teaspoons olive oil
• 1 tablespoon olive oil
• 2 tablespoons light teriyaki sauce
• 3 tablespoons light soy sauce
• 1 teaspoon course ground tellicherry pepper
• 1 cup leftover cooked chinese rice or 5 1/4 ounces cooked chinese rice
• 4 large eggs
• 2 teaspoons butter

Recipe

• 1 preheat oven 425 degrees.
• 2 slice lamb thin and cut into 1 inch pieces.
• 3 in cast iron pan, sweat onion in 1 teaspoon olive oil and pinch of salt, then add lamb to just mix and warm. remove from pan and set aside.
• 4 now sauté peas and corn in cast iron pan with the other teaspoon of olive oil. add teriyaki and soy sauce at end and remove from heat.
• 5 add lamb and onion back to pan with peas and corn. stir in rice, spray with 1 tablespoon olive oil and toss with pepper.
• 6 place skillet in 425 degree oven for 10 minutes. stir mixture and continue to cook till liking, about 20 minutes.
• 7 while that is in the oven, scramble eggs and cook in butter. (i like to do this using a non-stick pan.) mix with lamb fried rice when it comes out of the oven and serve.
• 8 optional; add more soy sauce at end if you prefer a stronger flavor.