Honey Soy Lamb Chops With Fried Rice

• 8 None lamb chops, trimmed
• 1/4 cup honey
• 2 tbsp soy sauce
• None None FOR THE FRIED RICE
• 2 tbsp vegetable oil
• 2 None eggs, lightly beaten
• 2 slices bacon, chopped
• 1 None carrot, peeled and diced
• 3 cups cold cooked rice
• 3/4 cup frozen peas, thawed
• 3/4 cup frozen corn kernels, thawed
• 2 None green onions, thinly sliced, plus additional, to garnish
• 1 tbsp soy sauce

1. Place lamb in a shallow dish. Combine honey and soy. Pour over lamb, turning to coat. Set aside for 15 mins.
2. Heat oil in a wok or large skillet on medium heat. Add eggs. Swirl on bottom of pan to form an omelet. Cook for 1-2 mins. Turn over. Cook for 1 min more. Transfer to a chopping hoard. Roll up and slice into strips.
3. Add bacon to same wok. Cook for 2-3 mins, until lightly golden. Add carrot. Stir-fry 1 min. Add rice, peas, corn and onion. Cook, stirring, 3-4 mins. Stir in most of the egg and the soy sauce. Keep warm.
4. Meanwhile, preheat a grill pan or large skillet on high heat. Cook lamb chops for 2-3 mins, each side. Top rice with remaining egg; garnish with additional green onion and serve with lamb chops.

lamb chops, honey, soy sauce, rice, vegetable oil, eggs, bacon, carrot, cold cooked rice, frozen peas, frozen corn kernels, green onions, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/29893 (may not work)