This quick and easy lemongrass fried rice doesn't cut any corners on flavor. From the fragrant lemongrass to the Thai basil this dish will not disappoint. It comes together in one pan and will be ready to serve in less than 25 minutes.
I know lemongrass stalks seem intimidating, but they are actually very easy to prepare. For fried rice and stir fries you only use the bottom 4-5". Remove a couple of layers from the tough outer skin, smash with the butt of a knife, and mince. That's it!
I always like to serve a simple, healthy vegetable side with fried rice such as this cucumber wakame salad.
Key Ingredients
- Lemongrass
- Cooked Rice
- Shallots
- Garlic
- Red Chili
- Soy Sauce
- Fish Sauce
- Thai Basil
Variations
My recipe below is vegetarian (minus the fish sauce) but some good protein options would be tofu, chicken, beef, pork, or seafood. You could also omit the egg and the fish sauce for a vegan option.
Top Tip
Fried rice works best with leftover jasmine rice. When rice has time to dry out in the refrigerator for a day or two it fries better when it hits the hot oil and won't get as mushy. Using freshly cooked rice will work in pinch, but let it cool down completely before using.
More Fried Rice Recipes
Still looking for more fried rice ideas? Check these out,
Lemongrass Fried Rice
Nutrition
Ingredients
- 2 tablespoon neutral oil
- 1 egg
- 2 stalks lemongrass
- 1 small shallot, (diced)
- 3 cloves garlic, (minced)
- 2 thai red chilies, (optional, or other hot pepper)
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoon sugar
- 2 green onions, (sliced, green part saved for topping)
- ½ cup peanuts, (plus more for topping)
- handful of Thai basil
- lime wedges, (for serving)
- fried shallots, (for serving)
Instructions
- First, prepare the lemongrass. Cut off all but the last 4" of the root end. Remove 2-3 layers of the tough outer skin and smash with a mortar or the butt end of a knife until well mashed and fragrant. Then mince finely.
- Next, heat a wok or large fry pan to high heat and add the oil and egg. Quickly stir the egg until well scrambled and set. Remove from the wok.
- Add the shallots, green onion whites, garlic, red chilies, and lemongrass to the wok. Quickly stir and cook for about 1 minute.
- Then, add the cooked rice, soy sauce, fish sauce, and sugar to the wok. Continue to cook until the rice absorbs all of the liquid and is heated through, about 3-4 minutes.
- Turn off the heat and stir in the peanuts and Thai basil until wilted. Serve with some sliced green onions, crushed peanuts, fried shallots, and lime wedges.
Video
Notes
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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