Leftover Roast Lamb Fried Rice
618 cal
5m prep · 10m cook
2 servings
Macro Breakdown
618
Calories (cal)
30
Protein (g)
52
Carbs (g)
32
Fat (g)
Fibre: 7g
Protein 26% Carbs 46% Fat 28%
Ingredients
Item
Weight
Cals
Cooked roast lamb, shredded
200g
560
Basmati rice, cooked and chilled
300g
390
Frozen peas
100g
81
Soy sauce
30g
16
Egg
50g
70
Olive oil
15g
120
Method
1
Heat oil in a wok over medium-high heat and scramble the egg, then set aside. Add the shredded lamb and peas to the wok, stir-frying for 2-3 minutes until the lamb is heated through. Add the chilled rice and soy sauce, stir-frying for 5 minutes and breaking up any clumps. Stir the scrambled egg back through before serving.