500 g lamb strips
2 tbsp oil
3 eggs, lightly beaten and seasoned with salt and pepper
1 red capsicum, diced
6 spring onions, finely sliced
2 cloves garlic, crushed
1 cup broccoli florets, lightly steamed until tender
1 cup corn kernels, cooked
3 cups cooked long grain rice
2 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tbsp lemon or lime juice
1. Coat lamb strips in half of the oil. Heat the remaining 2 tsp oil in a wok or large frypan. Add the egg and cook for 1-2 minutes or until set and cooked. Remove from the pan and shred. Set aside to add later.
2. Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3. Add the capsicum and spring onion to wok, cook until soft. Add the garlic and cook for another 30 seconds. Add the cooked broccoli, corn and rice. Stir-fry until the rice is hot.
4. Add the sauces, juice and cooked lamb, stir to thoroughly combine. Gently stir through the shredded egg, reserving some to garnish with.