Preparation Method
Step 1 – Prepare the Yum Yum Sauce
In a small bowl, combine mayonnaise, ketchup, sriracha, garlic powder, rice vinegar, and sugar. Mix until smooth. Add a small splash of water if needed to achieve a drizzle-like consistency. Refrigerate the sauce while preparing the rest of the meal.
Step 2 – Cook the Lamb Chops
Season the lamb chops with olive oil, soy sauce, garlic powder, smoked paprika, black pepper, salt, and lemon juice. Heat a skillet over medium-high heat and sear the chops for about 3–4 minutes per side, depending on their thickness, until nicely browned and cooked to your preferred doneness. Remove from the pan and let them rest while preparing the fried rice.
Step 3 – Prepare the Shrimp Fried Rice
Heat butter or oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, then remove them from the pan and set aside.
In the same pan, sauté the diced onion, carrots, and peas until tender. Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked.
Add the cooked rice to the pan along with soy sauce, oyster sauce (or teriyaki sauce), garlic powder, and sesame oil. Stir well and fry everything together until the rice is heated through and slightly crispy. Finally, return the cooked shrimp to the pan and toss in the sliced green onions.
Step 4 – Assemble and Serve
Place a generous scoop of shrimp fried rice on each plate and serve alongside the juicy lamb chops. Drizzle the spicy yum yum sauce over the rice or use it as a dipping sauce for the lamb.
Tips
Add diced pineapple for a sweet tropical twist.
Stir in chili oil for extra heat.
Grilling the lamb chops instead of pan-searing adds a delicious smoky flavor.
Jasmine rice works best for light, fluffy fried rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2–3
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