Glazed Pan Fried Lamb Cutlets with TGK Fried Rice

Posted bythegracefulkitchen1Posted inUncategorized


This recipe is very quick and tasty! I named the fried rice TGK fried rice as it isn’t the conventional way to make fried rice. I hope you enjoy!


Ingredients 

  • Lamb Cutlets (Purchased from my local butchers) 
  • Lamb Seasoning 
  • Garlic Powder 
  • Soy sauce 
  • Sriracha hot sauce 
  • Honey 
  • Oil (Sunflower or Olive) 
  • Brown rice 
  • Salt 
  • Black Pepper
  • Red chillis 
  • Desired vegetables ( Carrots, broccoli, onions, and garlic) 
  • Egg

Method 

  1. Start by prepping the lamb cutlets, add a dash of soy sauce and mix in. 
  2. Then, add a tablespoon of garlic powder and lamb seasoning ( depending on how many cutlets you have). Set this aside after seasoning to let it marinate. 
  3. Boil the brown rice in a small/medium pot – whilst this is boiling it’s time to cut the vegetables. 
  4. Chop onions, garlic, carrots, broccoli and red chillis finely. 
  5. After 10-15 minutes the rice should start bubbling – this is when it is time to wash the starch out of the rice. 
  6. This is done by running the rice under cold water and stirring until the water is clear ( Be careful whilst doing this so that the rice doesn’t pour). 
  7. Pour the water out of the rice until there is a little left above the rice.
  8. Add a pinch of salt to taste, and place back on the stove with the lid on. 
  9.  Whilst the rice is cooking, it is time to lightly fry all of the chopped vegetables. 
  10. Heat a pan with a bit of oil and add the veg, season with a pinch of salt, pepper and garlic powder. 
  11. Keep the veg on a low heat so that it does not burn, after 5- 10 minutes the vegetables should be done. 
  12. Set the veg aside, and crack an egg in the same pan ( add a bit more oil if the pan is dry) 
  13. Then, scramble the egg and set aside. 
  14. Check on the rice after 15-20 minutes it should be done- if it is not soft leave it for longer. 
  15. To the same pan add the vegetables and egg, then add the rice and mix it up. 
  16. Add a bit of salt, pepper and garlic powder then add soy sauce to give the rice the rich brown colour that is desired. 
  17. Now, it’s time to cook the lamb, in a pan add a bit of oil and add the lamb cutlets, cook each side for approximately 5 minutes. 
  18. Once the cutlets have browned, take them out of the pan so that the sauce can be made. 
  19. In the pan add a tablespoon of sriracha and honey and soy sauce for colour. 
  20. Stir the sauce and glaze the lamb with the sauce. 
  21. Then serve the food, I used sesame seed and finely chopped spring onions as garnish.

Enjoy! 

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Remember to stay Graceful x

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