Honey Soy Lamb Chops With Fried Rice - cooking recipe

Ingredients

8 None lamb chops, trimmed
1/4 cup honey
2 tbsp soy sauce
None None FOR THE FRIED RICE
2 tbsp vegetable oil
2 None eggs, lightly beaten
2 slices bacon, chopped
1 None carrot, peeled and diced
3 cups cold cooked rice
3/4 cup frozen peas, thawed
3/4 cup frozen corn kernels, thawed
2 None green onions, thinly sliced, plus additional, to garnish
1 tbsp soy sauce

Preparation

Place lamb in a shallow dish. Combine honey and soy. Pour over lamb, turning to coat. Set aside for 15 mins.
Heat oil in a wok or large skillet on medium heat. Add eggs. Swirl on bottom of pan to form an omelet. Cook for 1-2 mins. Turn over. Cook for 1 min more. Transfer to a chopping hoard. Roll up and slice into strips.
Add bacon to same wok. Cook for 2-3 mins, until lightly golden. Add carrot. Stir-fry 1 min. Add rice, peas, corn and onion. Cook, stirring, 3-4 mins. Stir in most of the egg and the soy sauce. Keep warm.
Meanwhile, preheat a grill pan or large skillet on high heat. Cook lamb chops for 2-3 mins, each side. Top rice with remaining egg; garnish with additional green onion and serve with lamb chops.