Stir-fry 200g of thinly sliced lamb back strap in a little oil over high heat for 3 minutes.
Add 1 chopped onion and cook for 1 minute.
Add 2 tablespoons of satay sauce, 2 cups of English spinach and 1 x 250g packet of cooked UNCLE BEN’S Express Basmati Rice.
Stir to combine.