So remember those lamb shanks from the other day? Yup those. They’re bacccccccccck. I love leftovers. I love everything about them. The challenge of recreating something new from something old.
Do you see all this goodness? I mean seariously…… I had to one). Stop stealing pieces of lamb. Two). I had to remind myself that I was cooking for everyone. Three). This was going to be a super fast dish so I didn’t have to wait.
Can I just vent a litte bit? Have you ever cooked something and wished that you made more. This was one of those time. I wanted more….
Happy eatings y’all!
- 1 Small Onion minced
- 2 Tablespoon Soy Sauce
- 2 Tablespoon Olive Oil
- 3 Large Eggs
- 6 Scallion
- 1/4 Cup Mint (chopped)
- 2 Cloves Garlic (minced)
- 3 Cups Cooked Brown Rice
- 2 Cups Mixed Vegetables (I used the frozen kind because why not)
- 2 Cups Lamb Meat (I used some left over lamb shanks- https://www.cookingmaniac.com/slow-braised-lamb-shanks/ )
- 1 inch Fresh Ginger minced
- 1 pinch Red Pepper Flakes
Heat 1 tablespoon of the oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into small pieces.
Wipe out the pan with a paper towel and heat the remaining oil over high heat. Add the onion and stir-fry for 1 1/2 minutes. Add the garlic, red pepper flakes, and ginger, stir-fry for 1 minute more. Add the soy sauce, and rice and stir-fry for 2 to 3 minutes. Add the lamb meat, mixed vegetables , and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Sprinkle with mint and Serve immediately.