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BLANK » Recipe Index » Caribbean Dishes

Lamb Fried Rice (Caribbean Style)

March 16, 2021 by Charla 12 Comments

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long lamb pin

This Caribbean style lamb fried rice is so delicious, fragrant and made with the right balance of seasoning and flavours. Bite sized pieces of meat are seared until tender and tossed with brown rice and vegetables.

fried rice in a skillet with spatula
Jump to:
  • Ingredients you will need
  • To pressure cook the meat - yes or no?
  • The steps
  • Frequently asked questions
  • Notes and tips
  • Other meat dishes you will like
  • Lamb Fried Rice (Caribbean Style)

I love when a recipe just falls into place, not only it is such a relief but it's like a win for team Charla and that is what happened with this recipe that I made.

 I don't think I've made many fried rice recipes especially one that with made with lamb.

Ingredients you will need

ingredients you need

To pressure cook the meat - yes or no?

That's the million dollar question, when I first tested this recipe, I tried making it without pressure cooking and with pressure cooking.

Pressure cooking meant that the seasoning was added in two batches. Half for pressure cooking and that other half for when I pan fried the meat.

Without pressure cooking, I simply marinated the meat then seared the meat and added the rice and vegetables etc...

I've come to the conclusion that this recipe actually works best if the meat chopped into small, as in bite size pieces and then marinated.

As long as the meat is chopped into very small bite size pieces then this will hasten the actual cooking time.

half a skillet with the lamb fried rice

The steps

steps1-6 marinating and cooking the lamb
  • Place the meat in a large bowl and then proceed to add all of the ingredients that have been listed to marinate the meat.
  • Use your hands/tongs to work the seasoning into the meat, cover it with wrap and leave to marinate overnight or for several hours.
  • Heat some olive oil on medium heat in a skillet/frying pan.
  • Add the marinated meat and proceed to sear the meat then add the browning sauce.
  • Add a splash of warm water and reduce the heat to low, cover with a lid and continue to cook the meat until tender (mine took 45 minutes,  although the time will vary depending the part of lamb you're using).
  • Half way through cooking the lamb, add the tomato paste, also keep an eye on the meat and add a splash of water if the liquid starts to evaporate.
steps7-12 adding the vegetables and rice
  • Once the meat is cooked, add the scallion, red onion, garlic and hot sauce (if using) then saute until soft and translucent.
  •  Add the vegetables to the pan, check there is enough liquid in the pan, if not add a splash more, then cover the pan and allow the vegetables to lightly steamed until they begin to soften (this will take several minutes).
  • Finally add the cold brown rice and proceed to combine with the meat/vegetables then fold in the turmeric for colour.
  • Do a taste test and season with additional pink salt/garlic granules, black pepper, you can add a little organic soy(a) or coconut amino if required.

Frequently asked questions

Can you use mutton/goat instead?

Goat takes a long time to cook so unless you plan on pressure cooking the meat before marinating it then no I wouldn't recommend using it.

Is this recipe really spicy?

No, it's not extremely spicy at all. The hot sauce that is used is a very small amount but you can omit it if you want to.

Can you make this recipe using an instant pot?

I haven't tried making it in my instant pot.........yet so I don't have the instructions to do so.

Notes and tips

  • Make sure the rice that you are using is extremely cold, have it chilled in the refrigerator up until you are ready to use it.
  • Use these guidelines on How to Fix Rice, should your rice be too soggy or so fourth.
  • When adding the water you don't need too much. I refer to it as a splash, because the amount you need will vary which is why I purposely haven't given the amount.
  • When re-heating the lamb, if the lamb looks dry, simply sprinkle some water over the top of the lamb and this will rehydrate the dish
  • Save yourself a bunch of time by chopping/peeling the vegetables when you are marinating the meat.
  • This recipe serves up to 6 people
  • You will want the leaner parts of the lamb for this recipe - legs/shoulder. The parts that wont have much fat or you will need to trim it off.
  • For enhanced flavour I recommend using my Homemade Mutton Stock to make the rice with.
  • This is the link to make the Brown Rice and the Green Seasoning.
  • It's very important that the meat is chopped into very very small pieces.
  • For a low carb version, use Cauliflower Rice instead
  • Make sure you are using meat that is boneless for this recipe.
  • Tenderize the meat using juice or a meat hammer, as mentioned in the recipe post.
  • Any leftovers can be refrigerated and consumed within a few days or alternatively, freeze it.
fried rice with a spatula

Other meat dishes you will like

  • Jamaican Curry Goat
  • Lamb Chilli Con Carne
  • Slow Cooker Lamb Stew
  • Mutton Soup
  • Jamaican Stew Beef
  • Jamaican Curry Chicken
  • Guyanese Chow Mein

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Youtube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

rice and meat in the skillet

Lamb Fried Rice (Caribbean Style)

This Caribbean style lamb fried rice is so delicious, fragrant and made with the right balance of seasoning and flavours. Bite sized pieces of meat are seared until tender and tossed with brown rice and vegetables.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 45 minutes minutes
Servings: 6 people
Calories: 752kcal
Author: Charla

Ingredients

To marinate the meat

  • 1½ lb lamb (680g) chopped into very small pieces (very important)
  • 4 tablespoon green seasoning heaped, see the notes for recipe
  • 1 teaspoon allspice pimento, ground
  • 1 teaspoon turmeric
  • 1 teaspoon nutmeg ground
  • 1 teaspoon cinnamon ground
  • 1 teaspoon cardamom ground
  • 1 teaspoon coriander ground
  • 1 teaspoon ginger ground
  • 8 sprigs of thyme stems removed or 1 teaspoon of dried
  • 2 teaspoon chadon beni or fresh culantro/spirit weed/coriander (optional)
  • 1 teaspoon black pepper
  • 1½ teaspoon pink salt

For stir frying

  • 4 cups brown rice cold and cooked
  • 1-2 tablespoon browning sauce use 1 teaspoon if you are using the store brought kind
  • 2 tablespoon tomato paste
  • 1 red onion sliced
  • 3 scallion sliced
  • 4 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 cho cho/christophine chopped (can use zucchini/courgette)
  • 1 cup pumpkin (116g) or butternut squash, chopped
  • 1 cup leafy green (40g) tightly packed, i.e callaloo, kale or spinach
  • ½ teaspoon turmeric
  • hot sauce to taste optional
  • pink salt/garlic granules/ black pepper to taste
  • organic soy(a) or coconut amino optional
  • warm water see notes
  • 2-3 tablespoon olive or coconut oil

Instructions

For marinating the meat

  • Place the meat in a large bowl and then proceed to add all of the ingredients that have been listed to marinate the meat.
  • Use your hands/tongs to work the seasoning into the meat, cover it with wrap and leave to marinate overnight or for several hours.

To cook the lamb/rice and vegetables

  • Heat some olive oil on medium heat in a skillet/frying pan.
  • Add the marinated meat and proceed to sear the meat then add the browning sauce.
  • Add a splash of warm water and reduce the heat to low, cover with a lid and continue to cook the meat until tender (mine took 45 minutes,  although the time will vary depending the part of lamb you're using).
  • Half way through cooking the lamb add the tomato paste, also keep an eye on the meat and add a splash of water (not too much) if the liquid starts to evaporate.
  • Once the meat is cooked, add the scallion, red onion, garlic and hot sauce (if using) then saute until soft and translucent. 
  • Add the vegetables to the pan, check there is enough liquid in the pan, if not add a splash more, then cover the pan and allow the vegetables to lightly steamed until they begin to soften (this will take several minutes).
  • Finally add the cold brown rice and proceed to combine with the meat/vegetables then fold in the turmeric for colour.
  • Do a taste test and season with additional pink salt/garlic granules black pepper, you can add a little organic soy(a) or coconut amino if required.

Video

Notes

  • Make sure the rice that you are using is extremely cold, have it chilled in the refrigerator up until you are ready to use it.
  • Use these guidelines on How to Fix Rice, should your rice be too soggy or so fourth.
  • When adding the water you don't need too much. I refer to it as a splash, because the amount you need will vary which is why I purposely haven't given the amount.
  • When re-heating the lamb, if the lamb looks dry, simply sprinkle some water over the top of the lamb and this will rehydrate the dish
  • Save yourself a bunch of time by chopping/peeling the vegetables when you are marinating the meat.
  • This recipe serves up to 6 people
  • You will want the leaner parts of the lamb for this recipe - legs/shoulder. The parts that wont have much fat or you will need to trim it off.
  • For enhanced flavour I recommend using my Homemade Mutton Stock to make the rice with.
  • This is the link to make the Brown Rice and the Green Seasoning.
  • It's very important that the meat is chopped into very very small pieces.
  • For a low carb version, use Cauliflower Rice instead
  • Make sure you can using meat that is boneless for this recipe.
  • Tenderize the meat using juice or a meat hammer, as mentioned in the recipe post.
  • Any leftovers can be refrigerated and consumed within a few days or alternatively, freeze it.

Nutrition

Calories: 752kcal | Carbohydrates: 113g | Protein: 31g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 709mg | Potassium: 1011mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2726IU | Vitamin C: 37mg | Calcium: 259mg | Iron: 9mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Emmi says

    April 27, 2024 at 6:55 am

    Good innovative recipe with brown rice. Also, i got an additional kitchen tip of tenderizing the meat with pineapple juice or papaya juice. I would like to try low carb cauliflower version if this.

    Reply
    • Charla says

      April 27, 2024 at 11:37 am

      Sounds like a great idea!

      Reply
  2. Beth says

    March 16, 2021 at 2:01 pm

    5 stars
    I love this idea! The flavors look amazing and so delicious! My family is really going to enjoy this recipe!

    Reply
    • Charla says

      March 16, 2021 at 2:03 pm

      Thanks Beth. Yes they will most definitely enjoy it.

      Reply
  3. Laura says

    March 16, 2021 at 2:01 pm

    5 stars
    Yum! So many great flavors in one pot. This rice is really versatile too. I served it as a main one night and had it as a side for another meal this week.

    Reply
    • Charla says

      March 16, 2021 at 2:03 pm

      Thanks for the feedback Laura

      Reply
  4. Pam Greer says

    March 16, 2021 at 2:00 pm

    5 stars
    I thought I had tried all the possible fried rice dishes out there! I can't wait to give this lamb one a try, we love lamb at our house!

    Reply
    • Charla says

      March 16, 2021 at 2:03 pm

      Yes, that's what I like to hear Pam.

      Reply
  5. Sue says

    March 16, 2021 at 1:39 pm

    5 stars
    This is a new spin on fried rice that I can't wait to try!

    Reply
    • Charla says

      March 16, 2021 at 1:40 pm

      Thanks Sue, you will love it!

      Reply
  6. Lisa | Garlic & Zest says

    March 16, 2021 at 1:31 pm

    5 stars
    What I love about Caribbean cooking is the bevy of spices and flavors that tickle your tongue. This lamb fried rice certainly has that! Going to give it a go this weekend.

    Reply
    • Charla says

      March 16, 2021 at 1:41 pm

      Thanks Lisa, I hope you enjoy when you make it.

      Reply
5 from 6 votes (1 rating without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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