Chinese Barbecued Lamb Chops With Fried Rice

• 8 None lamb chops, trimmed
• 1/2 cup Chinese barbecue sauce
• 1 tbsp vegetable oil
• 2 None eggs, lightly beaten
• 3 oz ham, finely chopped
• 1 clove garlic, crushed
• 2 1/2 cups cooked jasmine rice
• 1 can (11 oz) corn kernels, drained
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• 4 None green onions, thinly sliced on the diagonal

1. Combine lamb and barbecue sauce in a large, shallow dish. Turn to coat. Set aside.
2. Heat oil in a large nonstick skillet on high heat. Add the eggs, swirling to form an omelet. Remove omelet from wok; roll up and slice. Set aside.
3. Add ham and garlic to wok. Stir-fry, 3-4 mins, until browned. Add rice, corn, peas and soy sauce. Stir-fry, 1-2 mins, until heated through. Add omelet; stir-fry 30 seconds.
4. Meanwhile, preheat a grill pan on high heat or preheat grill to medium-high. Cook lamb, 2-3 mins each side, or until cooked to desired doneness. Serve with fried rice, sprinkled with green onions.

lamb chops, barbecue sauce, vegetable oil, eggs, ham, clove garlic, jasmine rice, corn kernels, frozen peas, soy sauce, green onions

Taken from recipes-plus.com/api/v2.0/recipes/23045 (may not work)