Stewed Rice with Lamb
Stewed Rice with Lamb
Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce or add it to stir-fries and marinades for an extra flavour infusion
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 700g rice
- ½ PRB Sesame Oil
- 1kg boneless lamb
- 5g cumin (or any dried herbs)
- ½ onion, sliced
- 1 carrot, cubed
- 30g corn
- 30g green beans of choice
- 100g sultanas (or any dried berry)
- Salt
- Pepper
- 1 tbsp PRB Superior Light Soy Sauce
- 1 tbsp PRB Superior Light Soy Sauce
- 10g PRB Brown Sugar
Method
- 5g cumin (or any dried herbs)
- 5g cumin (or any dried herbs)
- Place olive oil in a frying pan over medium-high heat and fry the lamb until golden.
- Add the onion and carrot and cook until the onion is soft.
- Add all seasoning ingredients plus 2.5L hot water to the frying pan over medium-low heat for 10-15 mins. Season with salt.
- Evenly add the rice and corn to the pan over medium-low heat and stew for 5 mins.
- Using a spoon, make holes on the surface of the rice and add in the sultanas. Stew for a further 10 mins.
- Mix to combine and serve.
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