Weeknight Meals

Por Fit Men Cook · 25 min

Ingredientes

Modo de preparo

1. If you are not using day-old rice, cook the rice first, spread it on a baking tray and, if possible, dry it under a clean fan for about 1 hour.
2. Heat a large nonstick wok or skillet on high. Lightly spray with oil, add the lamb and sear without moving for 4 to 5 minutes, then stir, sprinkle in the curry powder and sauce, mix, and cook for 2 more minutes. Remove the lamb and set aside.
3. Lower the heat to medium, making sure the pan has cooled somewhat. Add oil, onion and garlic, grate in the fresh ginger, and cook for 2 to 3 minutes to flavor the oil.
4. Make a hole in the pan, add the eggs and scramble them quickly, chopping them up as they cook.
5. Raise the heat to medium-high or high. Add the rice and fold well. Sprinkle in the remaining curry powder and fold until every grain is coated, then stir in the lime zest.
6. Add the bell pepper and the lamb back in and mix. Fold in the frozen peas and carrots until everything is combined.
7. Take the pan off the heat and stir in the torn basil.
8. Season to taste with low-sodium soy or tamari and fresh lime juice.

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