LAMB STRIPS WITH PEPPERS AND JASMINE RED RICE

LAMB STRIPS WITH PEPPERS AND JASMINE RED RICE

PORTIONS: 2

INGREDIENTS FOR THE RICE

½ cup Jasmine red rice

1½ cups water

¼ tsp. salt

LAMB INGREDIENTS

10 oz. / 284g lamb, thin slices

1 tbsp. olive oil

3 garlic cloves, sliced

1 medium size yellow onion cut in julienne

1 red pepper cut in julienne

1 yellow pepper cut in julienne

1 green pepper cut in julienne

1 tbsp. chopped parsley

½ tsp. salt or to your own taste

¼ tsp. ground black pepper

½ tsp. red hot pepper flakes

METHOD

Place the water, rice and salt in a small pot. Boil the water, reduce the heat and slowly cook the rice until water has been absorb and rice is soft  or cook according to package instructions.

Heat the oil in a frying pan and stir fry onions and garlic together.

Add and brown the lamb.

Incorporate the rest of the ingredients and stir fry for a minute.

Mix in the rice and stir fry for 2 minutes.

Serve immediately.