I love this recipe because it brings together juicy lamb chops, savory shrimp fried rice and a creamy, spicy yum yum sauce into a single dish that feels special yet is surprisingly approachable.

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Why You’ll Love This Recipe

I find this dish irresistible for several reasons:

• The contrast of land and sea — tender lamb chops paired with plump shrimp and fragrant rice — makes every bite interesting.
• The fried rice is quick and comforting, with familiar flavors (soy, sesame, egg) that I love making on a weeknight.
• The spicy yum yum sauce brings everything together with a creamy kick that elevates the dish beyond simple stir-fried rice and meat.
• Even though it looks “restaurant-worthy,” it doesn’t take hours — perfect when I want something a bit fancy but still manageable.

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Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the Lamb Chops

• Lamb chops, frenched (or trimmed)
• Olive oil
• Soy sauce
• Worcestershire sauce
• Garlic powder
• Onion powder
• Smoked paprika
• Salt & black pepper
• Honey (optional, for a glaze)

For the Shrimp Fried Rice

• Cooked jasmine rice (day-old works best)
• Shrimp, peeled and deveined
• Eggs, lightly beaten
• Carrot, diced
• Onion, chopped
• Frozen peas (optional)
• Soy sauce
• Oyster sauce (optional)
• Sesame oil
• Vegetable oil
• Salt and pepper to taste
• Green onions, chopped (for garnish)

For the Spicy Yum Yum Sauce

• Mayonnaise
• Ketchup
• Garlic powder
• Smoked paprika or cayenne
• Sugar
• Rice vinegar or lemon juice
• Sriracha or chili sauce (adjust to your heat level)
• Water (to thin, if needed)

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Directions

1. Marinate the Lamb Chops — In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt and pepper. Rub this marinade onto both sides of the lamb chops and let them rest for at least 30 minutes.
2. Sear the Lamb Chops — Heat a skillet or grill pan over medium-high heat. Sear each lamb chop for about 3-4 minutes per side until nicely caramelized. If using honey, brush it on during the final minute. Remove from heat and let them rest for 5 minutes before slicing.
3. Prepare the Shrimp Fried Rice — Heat 1 tablespoon of vegetable oil in a large skillet or wok. Add the shrimp and cook until pink (around 2-3 minutes); remove and set aside. In the same pan, add the remaining oil and sauté the onion and carrot until softened. Push the veggies to one side, pour in the beaten eggs and scramble quickly. Add the day-old cooked rice, breaking up any clumps, then stir in soy sauce, oyster sauce (if using), and sesame oil. Return the shrimp to the pan, mix everything well and let everything heat through and get slightly toasted.
4. Make the Spicy Yum Yum Sauce — In a small bowl, whisk together mayonnaise, ketchup, garlic powder, paprika or cayenne, sugar, rice vinegar (or lemon juice), and sriracha. Add a splash of water if you want a thinner consistency. Chill for at least 10 minutes so the flavors meld.
5. Serve — Spoon the shrimp fried rice onto warm plates, top or serve alongside the sliced lamb chops, and drizzle or serve the spicy yum yum sauce on the side. Garnish with chopped green onions.

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Servings And Timing

• Yield: About 2–3 servings (depending on appetite).
• Prep time: Approx. 15 minutes.
• Cook time: Approx. 25 minutes.
• Total time: Around 40 minutes.
  These estimates assume you’ve got cooked rice ready and the lamb chops are marinated ahead of time.

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Variations

• Swap the lamb chops for chicken breasts or thighs if you prefer a milder meat.
• Use steak instead of lamb for a surf-and-turf vibe.
• For a vegetarian version, replace lamb with grilled tofu and shrimp with extra veggies or plant-based shrimp alternative.
• Adjust the spice level of the sauce by reducing or increasing the sriracha/cayenne.
• Mix in additional veggies (e.g., bell peppers, mushrooms, snow peas) into the fried rice for more texture and color.
• Try different rice types (brown rice, cauliflower rice) though day-old white jasmine provides the best texture for traditional fried rice.

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Storage/Reheating

• Storing: Let the fried rice cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Store the lamb chops separately in foil or airtight dish for up to 3–4 days in the fridge. Store the yum yum sauce in a small jar in the fridge for up to 1 week.
• Reheating:
  • For the rice: Reheat in a skillet over medium heat with a splash of oil or water, stirring to fluff the grains and avoid drying.
  • For the lamb chops: Warm gently in a skillet over medium-low heat or in a low oven (about 150-160 °C) for 10-12 minutes, adding a bit of broth or water and covering to retain moisture. Avoid microwaving if you want to keep the texture juicy.
  • The sauce: Serve chilled or at room temperature; it doesn’t need reheating.

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FAQs

What ingredients do I need to make this dish?

You’ll need three core components: marinated lamb chops (with olive oil, soy sauce, Worcestershire sauce, garlic & onion powders, smoked paprika), shrimp fried rice (day-old cooked rice, shrimp, eggs, vegetables, soy/oyster sauce, sesame oil), and the spicy yum yum sauce (mayo, ketchup, garlic powder, paprika or cayenne, sugar, vinegar/lemon juice, sriracha, water).

How do I keep the fried rice from becoming mushy?

The key is using day-old cooked rice rather than freshly made hot rice. Cold or slightly dried rice has less moisture so when you stir-fry it, the grains separate and crisp up instead of clumping or getting soggy. Also high heat and relatively quick cooking help maintain texture.

Can I substitute the lamb chops with another protein?

Yes — you can absolutely swap the lamb chops for chicken, steak, or even tofu if you want a vegetarian twist. Just adjust cooking times accordingly: chicken may take a little longer or need proper internal temperature; tofu will cook much faster and may benefit from pressing and marinating.

How spicy is the yum yum sauce and can I make it milder?

The sauce as written has a moderate level of heat thanks to the sriracha or chili sauce and paprika/cayenne. If you prefer milder, reduce the amount of sriracha and skip or lower the cayenne/smoked paprika. The mayonnaise base keeps the flavor creamy, so the sauce remains delicious even with less spice.

What kind of sides or accompaniments go well with this dish?

Since the main plate is rich and flavorful, I like serving something fresh and light alongside — for example a crisp cucumber salad, simple green salad with Asian dressing, or steamed veggies. If I want something comforting, a bowl of egg drop soup or miso soup complements nicely. A citrusy drink or iced tea helps balance the richness and spice.

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Conclusion

Cooking this dish brought together some of my favourite elements: comforting fried rice, bold lamb chops and a vibrant sauce that makes everything feel special. It’s the kind of meal I’ll make when I want to treat myself or someone else — while still keeping things straightforward in the kitchen. Whether it’s a weeknight dinner or a relaxed weekend meal, this dish delivers on flavour and ease. Let me know how it turns out when you make it!

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