lamb with fried rice and vegetable casserole

Ingredients

• Servings: 12
• 1 pound bacon
• 1 3/4 cups water
• 1 1/2 cups white rice
• 2 eggs, beaten
• 2 tablespoons water
• 1/3 cup green onions, chopped
• 1 pound boneless lamb chops, cut into bite-size pieces
• 3 tablespoons soy sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and break slices into crumbles. reserve bacon drippings.
• bring 1 3/4 cups water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• beat eggs and 2 tablespoons water together in a bowl. heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. transfer egg to a plate and cut into thin slices.
• heat remaining bacon drippings in a skillet over medium heat. cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. pour onion over eggs and return skillet to heat.
• increase heat to medium-high and stir lamb pieces into skillet. cook and stir lamb until browned and cooked through, 5 to 10 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• stir rice, cooked eggs, and soy sauce together in a bowl. add corn and green beans; stir. turn rice mixture out into a casserole dish. drop lamb pieces over the rice mixture and top with crumbled bacon.
• cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.