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Lemongrass Chicken Fried Rice

Lemongrass Chicken Fried Rice: A Quick Flavor Adventure

This Lemongrass Chicken Fried Rice is a quick and flavorful dish that marries the zest of lemongrass with chicken, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tbsp Fish Sauce Substitute with oyster sauce for a different flavor profile.
  • 1 tsp Sugar Balances the savory notes and enhances overall flavor.
  • 1 dash Black Pepper Adjust to suit your taste.
For the Stir-Fry
  • 2 tbsp Cooking Oil Essential for achieving a non-stick surface.
  • 1 medium Shallot Can be replaced with onion if necessary.
  • 1 stalk Lemongrass Optional to swap with lime zest.
  • 1 medium Thai Chili Adjust based on your spice preference.
  • 2 cloves Garlic Use garlic powder if fresh is not available.
  • 1 lb Ground Chicken Exchange with tofu or shrimp if desired.
  • 2 large Eggs Optional, can be omitted for a lighter dish.
  • 4 cups Jasmine Rice Day-old preferred for best texture.
  • 1/4 cup Chopped Cilantro Substitute with Thai basil or parsley.

Equipment

  • wok
  • small bowl
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Prepare the Sauce: In a small bowl, whisk together 3 tablespoons of fish sauce, 1 teaspoon of sugar, and a dash of black pepper. Set aside.
  2. Sauté Aromatics: Heat 2 tablespoons of cooking oil in a large wok over high heat. Add 1 finely chopped shallot, 1 smashed stalk of lemongrass, 1 minced Thai chili, and 2 cloves of minced garlic. Stir-fry for about 1 minute.
  3. Cook the Chicken: Add 1 pound of ground chicken, breaking it apart. Sauté for 1-2 minutes until browned and fully cooked.
  4. Scramble the Eggs: If using, move the chicken mixture to one side and add another splash of oil. Crack in 2 eggs and scramble until set; mix into the chicken mixture.
  5. Incorporate the Rice: Add 4 cups of cold, day-old jasmine rice, breaking up clumps. Pour sauce around the edges of the wok and stir thoroughly for 2-3 minutes.
  6. Finish with Cilantro: Turn off heat and fold in 1/4 cup of chopped cilantro. Allow to sit for a moment before serving hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 950mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Using day-old rice is crucial for a fluffy texture. Adjust the quantity of Thai chili based on your heat preference.

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