1 cup white long-grain rice
2 teaspoons vegetable oil
2 eggs, lightly whisked
1 packet Lamb Rashers, diced
2 shallots, trimmed, finely sliced
1 carrot, peeled and diced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce
Chilli (to your liking)
Coriander (to your liking)
Boil water and cook rice for 12 minutes or until tender.
Put oil in pan and put burners onto medium. Add eggs, mix to form an omelette. Cook until set then take off heat put aside and cut into small strips.
Add Lamb Rashers to wok and cook for around 4 minutes. Add carrot to wok and cook for 1 minute.
Place shallots, peas and rice into wok and stir and cook for 3-4 minutes.
Add eggs and soy sauce to wok and continue stirring until its heated through.
Take off heat and top with chilli and coriander to serve.