Mix ground lamb with pepper sauce and sweet soy sauce, add breadcrumbs and fresh eggs, mix thoroughly till firm. Let stiffen up in fridge half hour. Add lamb meat balls to 2 Tbs peanut oil in wok and stir till brown, medium flame, 5 minutes, add onion, garlic and ginger, glaze, add water, bring to boil, cook 10 minutes till sauce is thick.

Add vegetables to wok and stir fry till fragrant. Add rice and stirfry ten minutes till rice has absorbed the sauce and vegetable juices, meat is browned and rice is fried crispy. Enjoy.