Looking for a fresh spin on your usual weeknight fried rice? I stumbled upon this combination almost by accident when I had some leftover ground lamb in the fridge and was craving something different from my regular takeout order. Ground lamb fried rice brings together the familiar comfort of Chinese-style fried rice with the rich, slightly gamey notes of lamb – a pairing that just works. This recipe is perfect for busy evenings when you want something satisfying but don’t feel like spending hours in the kitchen. Plus, it’s a great way to use up any leftover rice you might have sitting in your fridge.
Suggestions for Ingredient Substitution
Ground lamb can be replaced with ground beef or turkey for a different flavor profile or lower fat content. Use the same amount and adjust cooking time if needed, as turkey may cook faster. For a vegetarian option, crumbled firm tofu or tempeh can be used, but cooking time and seasoning may need adjustment.
Brown rice can be substituted with cauliflower rice for a low-carb alternative. Use 4 cups of riced cauliflower and reduce cooking time. Quinoa is another option for added protein and nutrients, using a 1:1 ratio with the rice.
Chayote or zucchini can be swapped with cucumber or green bell pepper for a similar crunch and moisture content. Use the same amount and adjust cooking time slightly, as cucumber may require less cooking. These substitutions maintain the dish’s texture while offering different nutritional benefits.
| Preparation Time | 60-720 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 105-780 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-140 g
- Fat: 80-90 g
- Carbohydrates: 220-240 g
Ingredients
- 1.5 pounds finely chopped lamb (680g)
- 4 tablespoons generous of green seasoning (60g)
- 1 teaspoon ground allspice (5g)
- 1 teaspoon turmeric powder (5g)
- 1 teaspoon ground nutmeg (5g)
- 1 teaspoon ground cinnamon (5g)
- 1 teaspoon ground cardamom (5g)
- 1 teaspoon ground coriander (5g)
- 1 teaspoon ground ginger (5g)
- 8 sprigs thyme leaves removed or 1 teaspoon dried
- 2 teaspoons fresh culantro or coriander (optional)
- 1 teaspoon ground black pepper (5g)
- 1.5 teaspoons pink salt (7g)
- 4 cups of pre-cooked brown rice (780g)
- 1-2 tablespoons browning sauce (15-30g, use 1 teaspoon if store-bought)
- 2 tablespoons tomato paste (30g)
- 1 red onion, sliced
- 3 green onions, sliced
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 chayote or zucchini, chopped
- 1 cup diced pumpkin or butternut squash (116g)
- 1 cup packed leafy greens (40g, such as kale or spinach)
- 1/2 teaspoon turmeric (3g)
- Hot sauce, as preferred (optional)
- Salt, garlic powder, and
Step 1: Marinate the Meat
Place the meat in a large bowl.
Add all of the listed marinade ingredients to the bowl.
Use your hands or tongs to thoroughly work the seasoning into the meat, ensuring every piece is well-coated.
Cover the bowl with plastic wrap and allow the meat to marinate overnight or for several hours to enhance the flavors.
Step 2: Sear the Meat
Heat some olive oil over medium heat in a skillet or frying pan.
Add the marinated meat to the hot oil and sear it, letting the outside brown nicely.
Once seared, add the browning sauce for additional color and flavor.
Step 3: Simmer the Meat
Add a splash of warm water to the pan, then reduce the heat to low.
Cover the pan with a lid and cook until the meat is tender.
This could take about 45 minutes, but the exact time will vary based on the cut of lamb you’re using.
Halfway through the cooking process, stir in the tomato paste.
Keep an eye on the pan and add a little more water if the liquid starts to evaporate too much.
Step 4: Saute Aromatics and Add Vegetables
Once the meat is tender, add the scallion, red onion, garlic, and hot sauce (if using).
Saute these ingredients until they become soft and translucent.
Next, add the vegetables to the pan.
Ensure there’s enough liquid; if needed, add a splash more.
Cover the pan and allow the vegetables to steam lightly until they begin to soften, this should only take several minutes.
Step 5: Combine Rice and Season
Finally, add the cold brown rice to the pan, combining it with the meat and vegetables.
Fold in the turmeric to add color to the dish.
Perform a taste test and season with additional pink salt, garlic granules, and black pepper.
If needed, add a little organic soy sauce or coconut aminos for extra flavor.
Stir everything well to ensure it’s all heated through and well-mixed before serving.
