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Author:

Kevin Curry

Lamb Curry Fried Rice Recipe

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Lamb Curry Fried Rice Recipe

Ingredients for 5 Curry Fried Rice servings

* Optional Substitution Note
  • 4 cups cooked brown rice, day old rice is best
  • LAMB
    • Spray avocado oil
    • 1 1/2 lb lean lamb leg meat, fat  trimmed and cut into 1 ½-inch pieces
      • SUBS: chicken breast, portobello mushroom slices, lean beef, shrimp
    • 1 1/2 teaspoons curry powder
    • 1 tablespoon low sodium soy or tamari
  • 1 ½ tablespoons avocado oil
  • 2 green onion stalks, chopped
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons ginger, minced
  • 2 eggs
  • 2 teaspoons curry powder
  • 1 tablespoon lime zest
  • 1 red bell pepper, thinly sliced
  • 1 1/2 cups frozen peas & carrots
  • Handful of fresh basil, torn into pieces
  • Garnish
    • Lime

Steps

Step 1

Cook rice according to instructions given if you are NOT using day old rice. If you cook the rice fresh, once it is prepared, spread it on a baking tray and if possible, place it under a (clean) fan to dry out, ideally for about 1 hour.

Step 2

Set a large nonstick wok (or skillet) on HIGH heat. Once hot, lightly spray with a little oil, then toss in the protein (lamb). Allow to sear for about 4 – 5 minutes (untouched) then stir and sprinkle in curry powder and sauce. Mix in the wok, then continue cooking for an additional 2 minutes. Remove the lamb and set aside.

Step 3

Reduce the heat of the skillet to medium (and be sure the skillet has cooled down – this is important), then add in oil, onions and garlic.  Grate in fresh ginger.  Cook for 2 – 3 minutes to flavor the oil, then make a hole in the skillet and add eggs.  Quickly scramble the eggs and continuously chop them up.

Step 4

Increase the heat to medium-high or HIGH. Fold in the rice and mix well. Sprinkle in the remaining curry powder and continuously fold, ensuring every grain of rice is covered in curry. Add lime zest to brighten the flavors and mix.

Step 5

Add bell peppers and the lamb and continue to mix. Fold in the frozen peas & carrots and fold everything together. Remove from the wok from the heat then add the torn basil leaves.

Step 6

Season to taste with low sodium soy or tamari and fresh lime juice.

Step 7

Enjoy!

Lamb Curry Fried Rice Recipe

Kevin Curry



Category
Calories 470
  • 4 cups cooked brown rice, day old rice is best
  • LAMB
    • Spray avocado oil
    • 1 1/2 lb lean lamb leg meat, fat  trimmed and cut into 1 ½-inch pieces
      • SUBS: chicken breast, portobello mushroom slices, lean beef, shrimp
    • 1 1/2 teaspoons curry powder
    • 1 tablespoon low sodium soy or tamari
  • 1 ½ tablespoons avocado oil
  • 2 green onion stalks, chopped
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons ginger, minced
  • 2 eggs
  • 2 teaspoons curry powder
  • 1 tablespoon lime zest
  • 1 red bell pepper, thinly sliced
  • 1 1/2 cups frozen peas & carrots
  • Handful of fresh basil, torn into pieces
  • Garnish
    • Lime

  1. Cook rice according to instructions given if you are NOT using day old rice. If you cook the rice fresh, once it is prepared, spread it on a baking tray and if possible, place it under a (clean) fan to dry out, ideally for about 1 hour.

  2. Set a large nonstick wok (or skillet) on HIGH heat. Once hot, lightly spray with a little oil, then toss in the protein (lamb). Allow to sear for about 4 – 5 minutes (untouched) then stir and sprinkle in curry powder and sauce. Mix in the wok, then continue cooking for an additional 2 minutes. Remove the lamb and set aside.

  3. Reduce the heat of the skillet to medium (and be sure the skillet has cooled down – this is important), then add in oil, onions and garlic.  Grate in fresh ginger.  Cook for 2 – 3 minutes to flavor the oil, then make a hole in the skillet and add eggs.  Quickly scramble the eggs and continuously chop them up.

  4. Increase the heat to medium-high or HIGH. Fold in the rice and mix well. Sprinkle in the remaining curry powder and continuously fold, ensuring every grain of rice is covered in curry. Add lime zest to brighten the flavors and mix.

  5. Add bell peppers and the lamb and continue to mix. Fold in the frozen peas & carrots and fold everything together. Remove from the wok from the heat then add the torn basil leaves.

  6. Season to taste with low sodium soy or tamari and fresh lime juice.

  7. Enjoy!


Nutrition per serving

Calories470cal
Protein38g
Fats14g
Carbs47g
Sodium710mg
Fiber6g
Sugar5g
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Details

Nutrition per serving

Calories470cal
Protein38g
Fats14g
Carbs47g
Sodium710mg
Fiber6g
Sugar5g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!