Shrimp Fried Rice with Lamb Chops & Spicy Yum Yum Sauce

For a dinner that feels both indulgent and sophisticated, Shrimp Fried Rice with Lamb Chops & Spicy Yum Yum Sauce brings together succulent lamb, tender shrimp, and fragrant, perfectly seasoned fried rice. The dish is elevated with a creamy, spicy, and tangy yum yum sauce that ties all the flavors together. It’s a perfect weeknight treat or a special meal for entertaining guests, combining the rich taste of lamb with the familiar comfort of fried rice, bright vegetables, and a sauce that adds just the right kick.

Ingredients (Serves 2)

For the Lamb Chops:
▢ 2 lamb chops (about 6 oz each)
▢ 1 tsp garlic powder
▢ 1 tsp smoked paprika
▢ Salt and pepper, to taste
▢ 1 tbsp olive oil

For the Shrimp Fried Rice:
▢ 1 cup cooked jasmine rice (preferably day-old)
▢ 8–10 medium shrimp, peeled and deveined
▢ ½ cup diced carrots
▢ ¼ cup peas
▢ 2 green onions, chopped
▢ 2 cloves garlic, minced
▢ 2 tbsp soy sauce
▢ 1 tbsp sesame oil
▢ 1 egg, lightly beaten
▢ Salt and pepper, to taste

For the Spicy Yum Yum Sauce:
▢ 1/3 cup mayonnaise
▢ 1 tbsp Sriracha (adjust to spice preference)
▢ 1 tsp tomato paste
▢ 1 tsp garlic powder
▢ 1 tsp rice vinegar
▢ ½ tsp sugar

Introduction

This recipe blends the best of surf-and-turf with Asian-inspired fried rice and a tangy, spicy sauce. Lamb chops bring rich, hearty flavor, perfectly complemented by shrimp fried rice, which is loaded with tender vegetables and aromatic seasonings. The spicy yum yum sauce adds a creamy texture with a touch of heat, creating a harmonious balance across the plate. It’s ideal for those who enjoy bold flavors and crave a restaurant-quality dish without leaving home.

Preparation Method

Step 1: Prepare the Lamb Chops

Start by patting the lamb chops dry. Rub both sides with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, or longer for your preferred doneness. Remove from heat and let rest for 5 minutes to retain juices.

Step 2: Make the Spicy Yum Yum Sauce

In a small bowl, combine mayonnaise, Sriracha, tomato paste, garlic powder, rice vinegar, and sugar. Whisk until smooth. Taste and adjust spice or acidity as desired. Cover and refrigerate until ready to serve.

Step 3: Cook the Shrimp Fried Rice

Heat a large skillet or wok over medium-high heat. Add a small amount of oil and sauté garlic until fragrant. Add the shrimp and cook for 2–3 minutes, until pink and opaque. Remove shrimp from the skillet and set aside.

Add a touch more oil to the skillet and sauté carrots and peas until tender. Push the vegetables to one side, pour the beaten egg on the other side, and scramble until fully cooked. Add the day-old rice to the skillet, breaking up any clumps. Stir in soy sauce, sesame oil, and season with salt and pepper. Fold the cooked shrimp and green onions back into the rice and mix well.

Step 4: Assemble the Plate

Plate a portion of the shrimp fried rice, placing the lamb chops on the side or atop the rice for presentation. Drizzle or serve the spicy yum yum sauce alongside. Garnish with extra green onions or a sprinkle of sesame seeds if desired.

Tips for Success

Use day-old rice: Freshly cooked rice can be too soft and sticky; day-old rice fries better and achieves ideal texture.
Rest lamb chops: Allowing them to rest after cooking keeps them juicy and tender.
Adjust spice levels: Modify the Sriracha in the yum yum sauce to your preferred heat.
Don’t overcrowd the pan: Cook shrimp and vegetables in batches if needed to ensure even searing.
Make sauce ahead: The yum yum sauce can be prepared a day in advance and stored in the refrigerator.

Variations

Alternative proteins: Substitute lamb chops with beef steak, chicken, or pork chops for different flavor profiles.
Vegetarian fried rice: Use tofu instead of shrimp and add extra vegetables like bell peppers or snap peas.
Garlic butter shrimp: Toss cooked shrimp in garlic butter before adding to the rice for extra richness.
Extra heat: Mix a few drops of chili oil into the fried rice or drizzle over the finished dish.

Storage and Reheating

Leftover fried rice can be stored in an airtight container in the refrigerator for 2–3 days. Reheat in a skillet with a splash of oil or water to loosen the grains. Lamb chops are best enjoyed fresh but can be reheated gently in the oven at 300°F (150°C) for 10 minutes, covered to prevent drying.

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
2. Can I make the yum yum sauce vegan?
Substitute mayonnaise with vegan mayo and adjust Sriracha as desired.
3. Can I prep the fried rice ahead?
Yes, you can prep ingredients in advance, but it’s best to cook the rice just before serving for optimal texture.
4. How do I know when lamb chops are done?
Use a meat thermometer: 145°F (63°C) for medium-rare, 160°F (71°C) for medium.
5. Can I add more vegetables to the fried rice?
Absolutely — bell peppers, snap peas, and mushrooms work wonderfully.

Print

Conclusion

Shrimp Fried Rice with Lamb Chops & Spicy Yum Yum Sauce combines tender, juicy lamb with aromatic, flavorful fried rice and a creamy, spicy sauce that elevates every bite. This dish is both comforting and sophisticated, perfect for weeknight dinners or special occasions. It balances richness, spice, and freshness in every bite, creating a memorable and satisfying meal that is sure to impress anyone at the table.