- Step 1
Combine lamb and barbecue sauce in a large, shallow dish. Turn to coat. Set aside.
- Step 2
Heat oil in a medium non-stick frying pan on high. Add the eggs, swirling to form an omelette. Remove, roll up, slice and return to wok.
- Step 3
Add ham and garlic to same wok. Stir-fry for 3-4 mins until browned. Add the rice, corn, peas and soy sauce. Stir-fry for 1-2 mins until heated through.
- Step 4
Meanwhile, preheat a large frying pan or char-grill on high. Cook lamb in 2 batches for 2-3 mins each side until cooked to taste.
- Step 5
Serve fried rice topped with cutlets. Serve with a sprinkling of the sliced green onions on top.