Ingredients:

• 1 lb of ground Lamb, seasoned with Salt and pepper to taste

• 4 eggs

• 8 oz of cremini or baby bella mushrooms, sliced

• 2 cups Vegetable stock broth

• 2 tbsp Worcestershire saucE

• ½ tsp salt

• 2 tsp black pepper

• 2 tsp paprika

• ½ tsp cayenne pepper

• 2  tsp garlic powder

• 2 tbsp cornstarch + 2 tbsp water, for thickening the gravy

• 2 tbsp cholua hot sauce (topping)

• 1 1/2 cups uncooked rice

• 2 stalk green onion, sliced diagonally, for garnish

• 1 tsp toasted sesame oil,  for drizzling

• 2 cups Cabbage, sliced (optional)

Directions:

Start by cooking the rice according to the package directions.

While the rice is cooking, preheat a frying pan with a touch of oil. Fry the sliced mushrooms 4-5 minutes on each side.

While the mushrooms are cooking, season the lamb with salt and pepper to taste.  Form 4 patties, each patty being roughly 1/4 of the pound of Lamb and set aside.

Once the mushrooms are done, remove them to a covered dish and set aside.

Now, begin frying the lamb patties 3-4 minutes on each side on medium heat until cooked thoroughly and browned. Do not move the patties during cooking and only flip once so they will develop a nice crisp crust on the bottom. They are done when they reach an internal temperature of 160 degree F.

Once the patties have cooked, remove to a covered dish and set aside.

In the same pan again, add the vegetable stock, Worcestershire sauce, garlic powder, paprika, and cayenne pepper, cook on medium high heat for 2-3 minutes, stirring frequently. In a separate small shallow dish, mix together the cornstarch and water to form a slurry. Then, add in the cornstarch slurry into the broth mixture and continue cooking on medium high for another minute or so, stirring constantly, until it thickens up. Now add back in the mushrooms and lamb patties and turn the heat to a simmer for another couple of minutes just to bring all the flavors together and warm everything through. Turn off stove, but leave patties and sauce in the covered pan on the burner to keep warm.

By now, the rice should be cooked so remove it from the heat and set it aside.

Preheat another small pan on medium heat with a bit of oil.  Add the eggs to the pan, and let fry on medium for about 15 seconds, just long enough for the whites to start frying up and crisping on the edges, then reduce the heat to a simmer, cover with foil or a top, and simmer the egg for 1 minute. Turn off the stove but leave the egg covered on the burner to keep the egg warm until ready to use it. it should be still a bit jiggly if done right.

To serve, add rice to the bottom of a bowl or plate, then add the lamb patty. add the egg on top.  Top with gravy and sprinkle over the green onions. Drizzle with Cholula hot sauce, toasted sesame oil, and a pinch of paprika.

I like to serve this alongside some steamed cabbage (pictured). Enjoy!