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Lamb & Shrimp Fried Rice

A comforting and healthy fried rice dish that combines tender lamb and sweet shrimp with vibrant vegetables and jasmine rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked jasmine or long-grain rice (preferably day-old / cooled) about 400 g
  • 200 g lamb leg or shoulder, thinly sliced or chopped about 7 oz
  • 200 g shrimp, peeled and deveined about 7 oz
  • 1 cup mixed vegetables (peas, carrots, and diced bell pepper) about 150 g
  • 2 large eggs, lightly beaten
Sauces and Oils
  • 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)
Aromatics
  • 3 cloves garlic, minced
  • 1 inch piece ginger, minced about 1 tsp
  • 3 green onions, sliced (separate whites and greens)
Seasonings
  • 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
Garnish
  • Lime wedges and cilantro for garnish (optional)

Method
 

Preparation
  1. Slice the lamb thinly, pat shrimp dry, mince garlic and ginger, chop veggies and green onions. (5–10 minutes)
Marinating (optional)
  1. Toss lamb with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of pepper. Let sit 10–15 minutes.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Add mixed vegetables to the pan and stir-fry for 3–4 minutes until tender-crisp.
  5. Push the veggies to one side, pour in beaten eggs on the empty side, and scramble quickly until just set. Break eggs into pieces.
  6. 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.
  7. 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.
  8. Finish with green onion greens, a squeeze of lime, and a drizzle of sesame oil. Serve hot.

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. Keeps well in the fridge for 3–4 days in an airtight container, and can also be frozen in portions for up to 2 months.