Shrimp Lamb Fried Rice Mix (Print Version)

Juicy lamb chops and shrimp blend with fragrant fried rice and a creamy spicy sauce for a comforting dish.

# What You'll Need:

→ Lamb

01 - 4 frenched lamb chops
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce
04 - 1 tablespoon Worcestershire sauce
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and freshly ground black pepper to taste
09 - 1 teaspoon honey (optional)

→ Fried Rice

10 - 1 tablespoon vegetable oil
11 - 160 grams peeled and deveined shrimp (about 12 medium shrimp)
12 - 1 cup diced carrots
13 - 1 cup diced onion
14 - 1 cup frozen peas
15 - 2 large eggs, beaten
16 - 3 cups day-old jasmine rice
17 - 2 tablespoons soy sauce
18 - 1 tablespoon oyster sauce (optional)
19 - 1 teaspoon toasted sesame oil

→ Spicy Yum Yum Sauce

20 - 1/2 cup mayonnaise
21 - 2 tablespoons ketchup
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon smoked paprika or cayenne powder
24 - 1 teaspoon sugar
25 - 1 tablespoon rice vinegar
26 - 1 to 2 teaspoons sriracha (adjust to taste)
27 - 1 tablespoon water (optional, to thin sauce)

→ Garnish

28 - 2 tablespoons chopped green onions

# Steps to Follow:

01 - Combine olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Coat lamb chops thoroughly and let rest for at least 30 minutes.
02 - Preheat a skillet or grill pan over medium-high heat. Sear lamb chops for 3 to 4 minutes per side until a caramelized crust forms. Optionally brush with honey during the last minute. Remove and rest for 5 minutes before slicing.
03 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook shrimp until pink and opaque, about 2 to 3 minutes. Remove and set aside.
04 - In the same skillet, add remaining 1 tablespoon oil. Sauté diced onion and carrots until tender, about 3 to 4 minutes. Push vegetables aside and scramble beaten eggs until just cooked.
05 - Add day-old jasmine rice, breaking up clumps. Stir-fry to combine with vegetables and eggs. Season with soy sauce, oyster sauce if using, and toasted sesame oil.
06 - Return cooked shrimp to skillet. Toss to combine evenly, allowing the rice to develop slight crispness and flavors to meld.
07 - Whisk mayonnaise, ketchup, garlic powder, smoked paprika or cayenne, sugar, rice vinegar, sriracha, and water until smooth. Cover and chill for at least 10 minutes to deepen flavors.
08 - Arrange fried rice on plates, top with sliced lamb chops, and drizzle or serve spicy yum yum sauce on the side. Garnish with chopped green onions for color and freshness.

# Additional Notes:

01 - Using day-old rice ensures a fluffy texture and prevents mushiness.
02 - Allowing lamb chops to rest after cooking retains their juiciness.
03 - Chilling the yum yum sauce intensifies its flavor and thickness.

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