Lamb & Shrimp Fried Rice
Easy Homemade Lamb & Shrimp Fried Rice — A Healthy, Traditional Twist
Lamb & Shrimp Fried Rice is one of those comforting, unexpected combinations that tastes like a celebration in a bowl. I first made this easy, homemade version on a chilly weeknight when I wanted something comforting but a little fancy — the lamb brings warmth and depth, the shrimp brings bright sweetness, and the rice ties everything together. This is perfect for weeknight dinners, Sunday family meals, or even a festive holiday spread when you want something a bit different from the usual roast.
Whether you’re feeding a family, meal-prepping for the week, or looking for a cozy dish to share with friends, this Lamb & Shrimp Fried Rice hits the sweet spot between traditional comfort and healthy home cooking.
🧂 Ingredients:
- 2 cups cooked jasmine or long-grain rice (preferably day-old / cooled) — about 400 g
- 200 g (7 oz) lamb leg or shoulder, thinly sliced or chopped
- 200 g (7 oz) shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, and diced bell pepper) — about 150 g
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional — use vegan oyster sauce or mushroom sauce for vegetarian)
- 2 tablespoons sesame oil (or neutral oil + 1 tsp toasted sesame oil)
- 2 tablespoons vegetable or olive oil (for frying)
- 3 garlic cloves, minced
- 1-inch piece ginger, minced (about 1 tsp)
- 3 green onions, sliced (separate whites and greens)
- 1 teaspoon sugar or honey (optional, balances flavors)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chili flakes or a splash of sriracha (optional)
- Salt to taste
- Lime wedges and cilantro for garnish (optional)
Chef’s notes: For best texture, use day-old rice kept in the fridge — it fries up drier and less clumpy. If you must cook fresh rice, spread it on a baking sheet and chill for 15–30 minutes.
👩🍳 Directions:
- Prep ingredients: Slice the lamb thinly, pat shrimp dry, mince garlic and ginger, chop veggies and green onions. (5–10 minutes)
- Marinate lamb (optional): Toss lamb with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of pepper. Let sit 10–15 minutes while you prep. This adds flavor but isn’t required.
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the lamb and sear quickly for 3–4 minutes until browned but not fully cooked through. Remove and set aside. (3–4 minutes)
- In the same pan, add another tablespoon of oil. Add shrimp and cook 1–2 minutes per side until just opaque. Remove and set with the lamb. (2–4 minutes)
- Add sesame oil to the pan, then add garlic, ginger, and the white parts of the green onions. Stir-fry briefly for 30 seconds until fragrant.
- Add mixed vegetables to the pan and stir-fry for 3–4 minutes until tender-crisp. (3–4 minutes)
- Push the veggies to one side, pour in beaten eggs on the empty side, and scramble quickly until just set. Break eggs into pieces with your spatula. (1–2 minutes)
- Add cold rice to the pan, breaking up any clumps. Stir everything together and fry for 2–3 minutes so the rice warms and starts to crisp slightly. (2–3 minutes)
- Return lamb and shrimp to the pan. Pour soy sauce, oyster sauce (if using), sugar/honey, and chili flakes. Stir-fry for another 2–3 minutes until everything is well combined and heated through. Taste and adjust salt/pepper. (2–3 minutes)
- Finish with green onion greens, a squeeze of lime, and a drizzle of sesame oil. Serve hot. Total cooking time (active): about 20–25 minutes. If you marinated the lamb, add 10–15 minutes to prep time.
💡 Tips & Variations:
- Low-carb swap: Use riced cauliflower (store-bought or pulse florets in a food processor). Stir-fry a bit less time (4–6 minutes total) to keep it from getting watery.
- Vegan variation: Replace lamb and shrimp with firm tofu (pressed and cubed) and sautéed king oyster mushrooms for a meaty texture. Use vegan oyster sauce or hoisin plus tamari.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce; ensure oyster sauce is gluten-free or skip it.
- Make-ahead & storage: Keeps well in the fridge for 3–4 days in an airtight container. Reheat in a skillet over medium heat (add a splash of water or oil) for best texture. You can also freeze in portions for up to 2 months — thaw overnight in the fridge before reheating.
- Meal prep tip: Cook rice and proteins on Sunday; assemble and stir-fry veggies and eggs fresh for better texture during the week.
- Flavor boosts: Add toasted sesame seeds, chopped cilantro, a drizzle of chili oil, or a fried egg on top for richness.
- For a smokier wok hei flavor: Allow your pan to get very hot; work in batches so ingredients sear instead of steam.
🩺 Health & Lifestyle Tie-in:
This Lamb & Shrimp Fried Rice is high in protein thanks to both lamb and shrimp, supplying iron, B vitamins, and omega-3 fats from the seafood. Using plenty of veggies boosts fiber and micronutrients, and swapping sauces for low-sodium options reduces sodium intake. Small choices — like cooking more at home and picking balanced meals — add up and can lead to better long-term health and potentially lower health-related costs. Eating well today is an investment in your tomorrow.
SEO & wellness tip: If you’re tracking nutrition for health insurance discounts or workplace wellness programs, this recipe adapts easily to macro goals—swap cauliflower rice for lower carbs or increase veggies for extra fiber.
❤️ Conclusion:
There’s something so satisfying about a skillet full of vibrant rice, tender lamb, and sweet shrimp — it tastes like home, even when it’s something new. If you make this Lamb & Shrimp Fried Rice, please tell me how it turned out in the comments or tag me on social — I’d love to see your version and any tasty tweaks you made!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Lamb & Shrimp Fried Rice
Ingredients
Method
- Slice the lamb thinly, pat shrimp dry, mince garlic and ginger, chop veggies and green onions. (5–10 minutes)
- Toss lamb with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of pepper. Let sit 10–15 minutes.
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the lamb and sear for 3–4 minutes until browned but not fully cooked through. Remove and set aside.
- In the same pan, add another tablespoon of oil. Add shrimp and cook 1–2 minutes per side until just opaque. Remove and set with the lamb.
- Add sesame oil to the pan, then add garlic, ginger, and the white parts of the green onions. Stir-fry briefly for 30 seconds until fragrant.
- Add mixed vegetables to the pan and stir-fry for 3–4 minutes until tender-crisp.
- Push the veggies to one side, pour in beaten eggs on the empty side, and scramble quickly until just set. Break eggs into pieces.
- Add cold rice to the pan, breaking up any clumps. Stir everything together and fry for 2–3 minutes so the rice warms and starts to crisp slightly.
- Return lamb and shrimp to the pan. Pour soy sauce, oyster sauce (if using), sugar/honey, and chili flakes. Stir-fry for another 2–3 minutes until everything is well combined and heated through.
- Finish with green onion greens, a squeeze of lime, and a drizzle of sesame oil. Serve hot.
