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.
