I may have mentioned cooking a big butterflied leg of lamb over the weekend….Well I have lots of meat leftover as I seemed to have cooked a ginormous leg, enough to feed 10 people, not the six that I was cooking for! This resulted in lots of leftovers for lamb pitta pockets for lunch all week. To make a dent in the leftover mound of tasty meat and because time was not on my side, I decided to make really quick leftover fried rice for the husband for dinner. He may actually turn into a sheep after the lamb over load!!!!!!
I would use any leftover meat for this recipe, be it chicken, boiled bacon or pork!!!! It would all taste equally delicious. In this instance the lamb still had the smoky BBQ flavour on it, which made the fried rice extremely tasty.
· Leftover meat, diced
· 2 carrots diced
· 6 mushrooms, diced
· 2 spring onions, diced
· 120g of rice, cooked according to packet (to speed things up further microwave pouch rice is good)
· 1 egg
· 1 garlic clove, diced
· ½ a red chilli, deseeded and diced
· 2 tbsp of soy sauce
· 1 tbsp of oyster sauce
· 1 tbsp of hoisin sauce
· 1 tbsp of oil
· 1 tbsp of chopped coriander
1. Make sure you have all your ingredients prepared, as once you start cooking, it all comes together really fast!
2. Get your wok on a high heat with the oil and add the garlic and chilli, stir fry for a moment
3. Add the carrots and mushrooms and fry for 4 minutes.
4. Remove from the wok to a plate.
5. Add the rice and fry with the diced meat.
6. Add the 3 sauces and mix through the meat.
7. Break the egg directly into the wok and stir vigorously to cook the egg.
8. Return the veg to the wok and stir to combine all the ingredients together.
9. Add the chopped coriander to finish it off.
10. Serve with some sweet chilli sauce on the side