I have leftover cooked rice, and bought a bottle of tom yum paste. As I craved for spicy food also don’t like to waste food. I have cooked a big pan of tom yum fried rice so that I can eat it for a few days. Bought rack of lamb on sale. Addition to tom yum fried rice and lamb; I am adding three cherry tomatoes for colour and not wasting it.

Google: “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.” Traditional Chinese fried rice recipe calls for Chinese sausage or lup cheong, vegetables, eggs, overnight rice and soy sauce. The ingredients are cooked over intense high heat in a Chinese wok, with the essential aromas from the wok hei or breathe of wok.

Google: “A rack of lamb, also known as carré d’agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a ‘single’ rack, which means it is sawn longitudinally and includes the 8 ribs on one side only. However, it may also be sold as a “double rack of lamb,” with ribs on both sides. Another presentation involves placing two French trimmed racks together with the ribs interlinked, which is often referred to as a “guard of honour”. Rack of lamb is typically roasted, sometimes with a coating of herbed breadcrumb persillade. To enhance the presentation, the tips of the bones are occasionally decorated with paper frills known as manchettes.”

Almost got my lamb burn as I forgot it in the oven. Phew!!! Luckily didn’t burn my house. Anyway, I got my craving for spicy meal, blackened lamb rack that turned out comforting, and delicious. Let’s cook!!!

Ingredients

Ingredients

4 c cooked overnight rice
2 Chinese lup cheong sausage, cut into bite size
3 eggs, beaten
1/2 c frozen vegetables: carrots, corns and peas
1 onion, finely diced
4 Tbs tom yum paste
2 Tbs soy sauce
2 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
1 Tbs fish sauce
3 Tsp minced garlic
2 Tsp sesame oil
1 Tsp diced ginger
oil
salt
white pepper

Roasted lamb rack and cherry tomato

2 rack of lamb
3 cherry tomatoes
2 Tbs oil, plus extra
1-2 Tbs lemon juice
1/2 Tbs chili powder
2 Tsp cayenne powder (OPT)
1 1/2 Tsp garlic powder
salt
black pepper

Method

Preheat oven 175 degrees C. Mix well garlic powder, lemon juice, cayenne powder, chili powder, oil, salt and black pepper in a bowl. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

After 30 minutes, place them in a baking tray. Let lamb sit for 5-10 minutes in room temperature before putting in oven cook for about 5 minutes, halfway turn rack around and cook for another 7 minutes or to your liking. I prefer medium to well done. Note: my is a bit black as I nearly forgot it.

Make Tom yum rice

Heat 4 Tbs oil in a hot pan until surface seems to glitter slightly. Pour beaten eggs into pan and leave to cook on the base of the pan for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove eggs from pan with a spatula and drain on paper towel. Set aside.

Add 1 Tbs oil and cook 1 Tsp garlic until fragrant. Add Chinese lup cheong sausage, stir and cook for about 2 minutes until soft. Remove and set aside. Heat pan on medium high heat and add 4 Tbs oil. When the oil is hot, add 1 Tsp garlic and fry until fragrant. Then add onion and ginger. Stir fry for 1 to 2 minutes, until it starts to brown and soften.

Add in rice, tom yum paste, frozen vegetables, sauces and eggs. Stir to combined well with all the ingredients and rice is heated through and rice has orangy colour. for about 4 minutes.

Use spatula to break up eggs into smaller pieces while cooking about 1 minutes. Push the rice into the middle of pan to let the edge of pan heat up. After about 20 seconds, pour Shao Xing wine around the edge of pan. Stir fry for another 20 seconds.

Adding the wine using this method gives the dish a little extra “wok hei” according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice becomes toasty, transfer rice to a bowls.

When lamb racks are done, place each lamb rack leaning on the cherry tomatoes on top of tom yum fried rice. Serve with a glass of wine. Enjoy!!!

https://helenscchin.com/2025/01/02/tom-yum-fried-rice-with-rack-of-lamb-and-cherries-tomatoes/

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