Name: Shrimp & Lamb Fried Rice
Ingredients: 300 g (about 10–12 oz) lamb (leg or shoulder), cut into small strips or cubes; 250–300 g (about ½ lb) shrimp, peeled and deveined; 3 cups cooked rice (preferably cold/leftover — ideal for fried rice); 2–3 tablespoons cooking oil (vegetable, canola, or olive); 3–4 cloves garlic, minced; 1 small onion, diced; 1 cup mixed vegetables (e.g. peas, carrots, corn, bell pepper, or mixed frozen veggies); 2 eggs, beaten (optional — for classic fried rice texture); 3 tablespoons soy sauce (or to taste); 1 tablespoon oyster sauce or hoisin sauce (optional — for extra depth); 1 teaspoon sesame oil (optional — for aroma and flavor); Salt and black pepper, to taste; Optional: chopped green onions or fresh herbs for garnish

Description

A hearty, flavor-packed fried rice combining juicy shrimp, savory lamb, veggies, and fragrant rice — a satisfying one-pan meal that brings surf-and-turf together in every bite. Perfect for a filling dinner or a crowd-pleasing main dish. 🍤🥩🍚

Ingredients

Scale

300 g (about 10–12 oz) lamb (leg or shoulder), cut into small strips or cubes
250–300 g (about ½ lb) shrimp, peeled and deveined
3 cups cooked rice (preferably cold/leftover — ideal for fried rice)
2–3 tablespoons cooking oil (vegetable, canola, or olive)
3–4 cloves garlic, minced
1 small onion, diced
1 cup mixed vegetables (e.g. peas, carrots, corn, bell pepper, or mixed frozen veggies)
2 eggs, beaten (optional — for classic fried rice texture)
3 tablespoons soy sauce (or to taste)
1 tablespoon oyster sauce or hoisin sauce (optional — for extra depth)
1 teaspoon sesame oil (optional — for aroma and flavor)
Salt and black pepper, to taste
Optional: chopped green onions or fresh herbs for garnish

Instructions

1. Prep Ingredients

Cook rice ahead of time and chill (day-old rice works best).
Cut lamb into thin, bite-sized pieces. Pat shrimp dry.
Dice onion, mince garlic, and prepare veggies. Beat eggs in a small bowl (if using).

2. Cook the Lamb

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add lamb pieces, season lightly with salt and pepper. Sear for 3–5 minutes until browned and mostly cooked through.
Remove lamb from pan and set aside.

3. Cook Shrimp & Vegetables

In the same pan, add another tablespoon oil if needed. Add garlic and onion; sauté 30–60 seconds until fragrant.
Add mixed vegetables; stir-fry 2–3 minutes until they begin to soften.
Add shrimp, season lightly, and cook 1–2 minutes per side until shrimp turn pink and opaque. Remove shrimp and vegetables from pan, set aside with lamb.

4. Scramble Eggs (Optional)

If using eggs: add a bit more oil to the pan, pour in beaten eggs, scramble quickly until just set. Remove and set aside with meats and veggies.

5. Fry the Rice

In the same pan, add another tablespoon oil. Add cold rice, breaking up clumps. Stir-fry 2–3 minutes so rice warms and begins to fry.

6. Combine Everything

Return lamb, shrimp, veggies (and scrambled eggs if using) into the pan with rice.
Pour soy sauce, oyster/hoisin sauce (if using), and drizzle sesame oil (if using). Mix thoroughly so every grain and piece is coated and flavors meld.
Stir-fry 2–3 more minutes — taste and adjust seasoning (salt, pepper, more soy) if needed.

7. Serve

Transfer to serving plates or bowls.
Garnish with chopped green onions or fresh herbs for freshness.
Serve hot — as is, or with a side of salad or stir-fried greens.

Notes

Use cold or leftover rice — fresh warm rice tends to clump and get mushy.
Don’t overcook shrimp or lamb before combining — both cook quickly and will overcook if doubled up.
Stir continuously when frying rice to prevent sticking and ensure even cooking.
Adjust sauces and seasoning to taste — soy and sesame oil carry most of the flavor.