Lemongrass Fried Rice
A quick and simple fried rice recipe using fragrant lemongrass, thai basil, shallots, and lime.
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Nutrition
Calories: 699kcal | Carbohydrates: 74g | Protein: 20g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1318mg | Potassium: 783mg | Fiber: 7g | Sugar: 9g | Vitamin A: 686IU | Vitamin C: 80mg | Calcium: 121mg | Iron: 5mg
Calories: 699kcal
Servings:
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
Feel free to add more red chilies if you like it spicy!
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