Stewed Rice with Lamb

Stewed Rice with Lamb

By: WellBeing Team

Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce or include it to stir-fries and marinades for an additional flavour infusion

Ingredients

• 700g rice
• ½ PRB Sesame Oil
• 1kg boneless lamb
• 5g cumin (or any dried herbs)
• ½ onion, slicedup
• 1 carrot, cubed
• 30g corn
• 30g green beans of option
• 100g sultanas (or any dried berry)
• Salt
• Pepper
• 1 tablespoon PRB Superior Light Soy Sauce
• 1 tablespoon 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 upuntil golden.
• Add the onion and carrot and cook upuntil the onion is soft.
• Add all flavoring components plus 2.5L hot water to the frying pan over medium-low heat for 10-15 minutes. Season with salt.
• Evenly include the rice and corn to the pan over medium-low heat and stew for 5 minutes.
• Using a spoon, make holes on the surfacearea of the rice and include in the sultanas. Stew for a evenmore 10 minutes.
• Mix to integrate and serve.