Go Back
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
  • 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- http://www.cookingmaniac.com/slow-braised-lamb-shanks/ )
  • 1 inch Fresh Ginger minced
  • 1 pinch Red Pepper Flakes
  1. 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.