Stir-Fried Lamb and Veggies

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for 8 minutes. Do not lift lid during cooking. When cooked, rinse under hot water to wash away starch. Drain and set aside
2. While rice is cooking, cut broccoli into florets and finely chop stalk; crush garlic and finely grate ginger; thinly slice onion; grate carrot; thinly slice bok choy and capsicum. Set all veggies aside. In a small bowl, combine all sauce ingredients.
3. In a small bowl, lightly beat eggs. Heat a drizzle of oil in a large fry-pan on high-heat. Cook eggs for 2-3 minutes, or until set. Remove from pan and slice. Add a drizzle of oil to same pan and stir-fry lamb for 2-3 minutes, breaking up meat, until browned and cooked through. Remove from Set aside. Reserve pan.
4. Return pan to heat with a drizzle of olive oil. Stir-fry broccoli for 2 minutes, add garlic, ginger and onion and stir-fry a further 1 minute. Add carrot, corn, bok choy and capsicum and stir-fry for 5-6 minutes, until tender. Place in a large bowl. Reserve pan.
5. Add a drizzle of oil to pan and stir-fry cooked rice for 2-3 minutes, until rice is heated through. Add lamb mince and sauce and combine. Add rice and lamb mixture and sliced egg to bowl with veggies and toss until well combined. Season to taste, if needed. Chop coriander for garnish.
6. To serve, divide stir-fried lamb and veggies between plates. Top with peanuts and coriander.