Chinese Barbecued Lamb Chops With Fried Rice - cooking recipe

Ingredients

8 None lamb chops, trimmed
1/2 cup Chinese barbecue sauce
1 tbsp vegetable oil
2 None eggs, lightly beaten
3 oz ham, finely chopped
1 clove garlic, crushed
2 1/2 cups cooked jasmine rice
1 can (11 oz) corn kernels, drained
1/2 cup frozen peas
2 tbsp soy sauce
4 None green onions, thinly sliced on the diagonal

Preparation

Combine lamb and barbecue sauce in a large, shallow dish. Turn to coat. Set aside.
Heat oil in a large nonstick skillet on high heat. Add the eggs, swirling to form an omelet. Remove omelet from wok; roll up and slice. Set aside.
Add ham and garlic to wok. Stir-fry, 3-4 mins, until browned. Add rice, corn, peas and soy sauce. Stir-fry, 1-2 mins, until heated through. Add omelet; stir-fry 30 seconds.
Meanwhile, preheat a grill pan on high heat or preheat grill to medium-high. Cook lamb, 2-3 mins each side, or until cooked to desired doneness. Serve with fried rice, sprinkled with green onions.