Lemongrass Chicken Fried Rice!
This is one of my Fried Rice Recipe series and if you want to know more of these easy fried rice recipes, check out my other fried rice recipes down below!
I noticed that now days (stay home, shelter in place, quarantine… because of COVID 19), we all looking for something EASY to make with the limited ingredients in our hand. So that’s why I decided to do this simple and easy fried rice recipe series and hope you guys love it!!
My simple & quick fried rice recipes need only few ingredients to accomplish and most of you probably has those ingredients in the pantry.
Let’s start with delicious Lemongrass Chicken Fried Rice!
Combine fish sauce, sugar and black pepper in a small mixing bowl, set aside. If you don’t want to use fish sauce, you can substitute the sauce recipe to just 3 tbsp oyster sauce or vegetarian oyster sauce.
Heat a wok over high heat, add cooking oil, shallot, lemongrass, chili and garlic.
Stir fry until you can smell the aroma, about 1 minute then add chicken. Break down chicken well with wooden spoon. Cook the chicken until golden browned and fully cooked, about 1 to 2 minutes.
If you want to add egg, push chicken mixture to a side of the wok and add 1 tbsp oil. Crack 2 eggs into wok and scramble. When the eggs are set, mix with chicken. I skipped this time, but I will definitely will do next time when I make this recipe! 😉
Add cooked (possibly day-old) cold rice and pour the sauce mixture around the edge of the work. This way the sauce will start sizzle for better flavor. Mix everything well until every single grain of rice is coated evenly with the sauce.
Turn off the heat, stir in chopped cilantro. If you want, you can use Thai Basil or parsley instead. But I LOVE cilantro!
Enjoy!
Lemongrass Chicken Fried Rice
Ingredients
- 3 tbsp fish sauce
- 3 tbsp sugar
- 1/2 tsp black pepper
- 3 tbsp cooking oil
- 1 shallot, sliced
- 2 tbsp chopped lemongrass (approximately 1 large)
- 2 to 4 Thai chili, chopped
- 4 cloves garlic, chopped
- 6 oz ground chicken
- 2 eggs, optional
- 4 cups cooked day old cold jasmine rice
- Chopped cilantro
Instructions
- Combine fish sauce, sugar and black pepper in a small mixing bowl, set aside.
- Heat a wok over high heat, add cooking oil, shallot, lemongrass, chili and garlic. Stir fry until you can smell the aroma, about 1 minute then add chicken. Break down chicken well with wooden spoon. Cook the chicken until golden browned and fully cooked, about 1 to 2 minutes.
- If you want to add egg, push chicken mixture to a side of the wok and add 1 tbsp oil. Crack 2 eggs into wok and scramble. When the eggs are set, mix with chicken.
- Add cold rice and pour the sauce mixture around the edge of the work. This way the sauce will start sizzle for better flavor. Mix everything well until every single grain of rice is coated evenly with the sauce. Turn off the heat, stir in chopped cilantro. Enjoy!
1 comment
This dish is so simple and packs that umami flavor! Delicious will make this again!