Asian Lamb on Sesame Fried Rice
Servings:
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Ingredients
Instructions
Nutrition
| 800 g | Lamb | (backstraps) |
| 1 | Red onions | |
| 100 g | Spinach | |
| 3 | Scallions | |
| 200 g | Brown rice | |
| 6 cloves | Garlic | |
| 2 tbsp | Ginger | |
| 2 | Cloves | |
| 1 tsp | Chinese five spice | |
| 80 ml | Soy sauce | |
| 90 g | Brown sugar | |
| 1 tbsp | Molasses | |
| 2 tbsp | Sesame oil | |
| 3 tsp | Sesame seeds |
- Place the soy sauce, brown sugar, cloves, molasses, half the garlic and half the ginger in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until sugar is dissolved, about 10 minutes, being careful not to overcook. Turn off the heat and let cool.
- Combine soy sauce mixture, five spice, half the remaining garlic and half the remaining ginger in a shallow dish. Add lamb, toss to coat, then marinate at room temperature for 15 minutes.
- Heat 1 tablespoon oil in a large non-stick frypan over medium-high heat. Remove lamb from bowl, reserving marinade. Cook lamb for 3 minutes each side for medium-rare, or until done to your liking. Remove to a plate, cover with foil and rest while you make the fried rice.
- Add remaining oil to same pan. Cook onion with remaining garlic and ginger, stirring, for 1-2 minutes until onion colours slightly. Add marinade and allow to bubble for 1-2 minutes, then add rice and heat through for 2-3 minutes, stirring. Toss through chopped spinach and sesame seeds. Slice lamb thickly, then serve in bowls on rice. Top with spring onion.
Fat:
17.3g
Saturates:
4.5g
Sugars:
27.5g
Protein:
25g
Carbs:
71.2g
Fiber:
4g
44.3%
Calories
71.9%
Carbs
29.4%
Protein
43.3%
Fat
16%
Fiber