Leftover Lamb Fried Rice (15-Minute Takeout Style!)

5 from 16 votes

Quick and easy leftover lamb fried rice you can whip up in just 15 minutes. Better than takeout and perfect for a busy night.

Prep Time5

Cook Time10

Total Time15

Cuisine: Asian-inspired

Servings:

Calories: 637kcal

4 cups cold cooked white rice 600g – long grain, basmati, or jasmine work great
2 cups chopped leftover roast lamb 500g
2 large eggs beaten
4 tablespoon light soy sauce or gluten-free tamari
1 tablespoon dark soy sauce
2 tablespoon sesame oil
2 tablespoon oyster sauce
1 tablespoon gochujang Korean chili paste – adjust for spice level
1 leek thinly sliced
3 green onions chopped (for garnish)
Fresh cilantro extra green onions, or sliced red chilies (optional, but pretty!)

Heat your wok or large skillet over high heat. Add 1 tablespoon sesame oil and let it get hot until shimmering (about 30 seconds).
Add the sliced leeks and stir-fry for 1 minute until they become fragrant.
1 leek
Toss in the chopped lamb and cook for 2 minutes, stirring occasionally, until it's heated through and gets slightly crispy edges.
2 cups chopped leftover roast lamb
Add the cold rice, using your spatula to break up any clumps as you stir.
4 cups cold cooked white rice
Pour the beaten eggs directly over the rice and immediately start stirring to distribute the eggs evenly.
2 large eggs
Add the pre-mixed sauce and continue tossing everything together.
4 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoon sesame oil, 2 tablespoon oyster sauce, 1 tablespoon gochujang
Keep stir-frying for 2-3 minutes until the rice is heated through, slightly crispy, and all ingredients are well combined.
Finish by sprinkling with chopped green onions and (if you like) some cilantro or sliced chilies for extra flavor and color.
3 green onions

Rice Matters: Day-old, cold rice fries best (fresh = mushy). In a pinch, spread fresh rice on a tray to dry for 15 minutes.
High Heat = Crispy Rice: Let your wok/pan get smoking hot before adding ingredients. Weak stove? Preheat an extra minute.
Dark Soy Secret: Don’t skip it! Adds depth of flavor and that signature takeout color.
Lamb Texture: Chop small and sear first for crispy edges. Swap with chicken, beef, or tofu if needed.
Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in a pan (not microwave) to restore crispiness.
Broiler Trick: For extra crunch, spread cooked rice on a baking sheet and broil 2–3 minutes (watch closely!).

💡 Remember: Crowded pans steam instead of fry—cook in batches if doubling the recipe!