Recipe: Arabian fried rice with lamb

Recipe: Arabian fried rice with lamb
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Recipe: Arabian fried rice with lamb. Diced lamb mixed with fried rice, served hot. Blending Mediterranean and Asian cuisine into the perfect mix.

Arabian fried rice with lamb is an easy to prepare variation of a very popular Asian food dish and it might open the door to learning more about the spread of the Arab World to the borders of Asia in the 8th Century following the rise of Islam.

At one time, the Arab World conquest spread from the eastern tip of northern Africa to the borders of what is modernday China. And although the Arabs did not penetrate China and the Asian continent with its military, Arab culture and its religions did.

Serving of Lamb fried rice with crisp rice noodles and crisp diced green peppers

Serving of Lamb fried rice with crisp rice noodles and crisp diced green peppers

Arabian fried rice is easy to make and includes two very popular recipe ingredients, leg of lamb and rice. To get more instructions on proper cooking of the perfect rice visit Ziyad Brothers Importing’s recipe page and find the recipe for cooking rice under Side Dishes. (Click here.) (While there, peruse the dozens of Middle Eastern and Mediterranean recipes for your family enjoyment.)

The key is to not overcook the rice, as always. Rice needs to be cooked precisely in order to create that “individual” rice taste rather than mushy rice, which can be very common when a food is cooked too quickly.


  • 2 pounds Fresh leg of lamb
  • 2 Eggs
  • 1 green pepper
  • 1/2 Onion
  • 1/2 cup Sultan Extra Virgin Olive Oil Made by Ziyad Brothers Importing
  • 1/2 cup soy sauce
  • 1 cup rice
  • 1 1/2 cup water
  • 1 Garlic Clove
  • 1/4 cup crisp rice noodles

Servings: 5


Cook the rice and set it aside. The key to making great rice is to rinse it several times to remove the starch, otherwise no matter how meticulously you prepare the rice, it will be soft and mushy.

Add 1 cup of rinsed rice to a pot and fill with 1 1/2 cups of water. Bring to a quick boil while stirring for about 60 seconds, then lower the flame to the lowest visible level and allow to cook until the water is almost gone.
Turn off the flame. Cover the rice with a towel

Cut the leg of lamb into small slices of about 1/4 inch to 1/2 inch. Add 1 tbsp of Sultan Extra Virgin Olive Oil to the pan and brown the slices. Do not over cook. Set aside on a very low flame

Dice the onion and the green peppers and grill separately in a small frying pay with Sultan Extra Virgin Olive Oil. Add Soy Sauce and spice to preference. Set aside in a small bowl.

Fry the two eggs and break up with a small spoon to a hard consistency, scrambling and breaking it into small piece.

Add the fried scrambled eggs to the rice.

Add the soy sauce. Add remainder of Sultan Extra Virgin Olive Oil into the frying pan. Mix vigorously as you fry.

Add the lamb to the rice and egg mix.

Add the 1/2 of the diced green peppers and all of the diced onions. (You can save half of the diced green peppers as an after-cooking garnishment to give the lamb fried rice a crunchy, tasty flavor when served. Or, you can add the crisp rice noodles when served.)

Mix vigorously as you fry. Add soy sauce to taste. Add spices to taste preference.

Mix well and serve hot.

Recipe Notes

You can find many Mediterranean ingredients at the website of Ziyad Brothers Importing at

Also, like the Ziyad Facebook Fan Page by clicking here.

Share your recipes on the Facebook Mediterranean Food Facebook Page by clicking here.

Lamb fried rice ready to serve

Lamb fried rice ready to serve

Frying the rice, scrambled eggs, and lamb

Frying the rice, scrambled eggs, and lamb

Frying the diced green peppers and diced onions to add to the recipe

Frying the diced green peppers and diced onions to add to the recipe

diced green peppers

diced green peppers

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Managing Writer at The Arab Daily News
RAY HANANIA — Columnist

Ray Hanania is an award winning political and humor columnist who analyzes American and Middle East politics, and life in general. He is an author of several books.

"I write about three topics, the Middle East, politics and life in general. I often take my life experiences and offer them in an entertaining way to readers, and I take on the toughest topics like the Israel-Palestine conflict and don't pull any punches about what I feel is fair. But, my priority is always about writing the good story."

Hanania covered Chicago Politics and Chicago City Hall from 1976 through 1992. Hanania began writing in 1975 when he published The Middle Eastern Voice newspaper in Chicago (1975-1977). He later published “The National Arab American Times” newspaper which was distributed through 12,500 Middle East food stores in 48 American States (2004-2007).

Hanania writes weekly columns on Middle East and American Arab issues for the Arab News in Saudi Arabia at, and at, and at He has also published weekly columns in the Jerusalem Post newspaper,, Newsday Newspaper in New York, the Orlando Sentinel Newspapers, and the Arlington Heights Daily Herald.

Palestinian, American Arab and Christian, Hanania’s parents originate from Jerusalem and Bethlehem.

Hanania is the recipient of four (4) Chicago Headline Club “Peter Lisagor Awards” for Column writing. In November 2006, he was named “Best Ethnic American Columnist” by the New American Media. In 2009, Hanania received the prestigious Sigma Delta Chi Award for Writing from the Society of Professional Journalists. He is the recipient of the MT Mehdi Courage in Journalism Award. He was honored for his writing skills with two (2) Chicago Stick-o-Type awards from the Chicago Newspaper Guild. In 1990, Hanania was nominated by the Chicago Sun-Times editors for a Pulitzer Prize for his four-part series on the Palestinian Intifada.

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