Vietnamese Lemongrass Chicken Fried Rice

Vietnamese Lemongrass Chicken Fried Rice brings together fragrant aromatics, wok-seared chicken, and day-old jasmine rice for a fast, deeply savory weeknight dish. Lemongrass anchors the flavor profile with brightness, while fish sauce and oyster sauce add the signature Vietnamese depth.

Why This Fried Rice Works

• Built on Vietnamese aromatics: lemongrass, garlic, shallot
• High-heat wok cooking for smoky, restaurant-style texture
• Day-old jasmine rice for the ideal firm, separated grain
• Balanced seasoning that layers umami without heaviness

Lemongrass Is the Star

Lemongrass is what gives this fried rice its unmistakable Vietnamese identity. The citrusy, warm aroma cuts through the richness of the chicken and rice, keeping the dish bright instead of heavy. Its natural oils bloom in high heat, creating a fragrant base that anchors every bite. Where traditional fried rice leans on soy sauce for depth, this version leads with lemongrass for clarity, lift, and a signature Vietnamese flavor profile that stands out immediately.

Explore More Lemongrass Cooking & Prep Tips:

• Get Started: How To Cook Lemongrass
• How to Prepare Fresh Lemongrass
• Browse Lemongrass Recipes

Ingredient Notes

• Lemongrass: Freshly minced stalks deliver the most fragrance.
• Chicken thighs: Stay juicy under high heat.
• Jasmine rice: Day-old is essential for the right texture.
• Fish sauce + oyster sauce: Create the savory backbone.
• Green onions: Folded in at the end for freshness.

Shop Pantry Ingredients for This Recipe

• Top Choices for Jasmine Rice
• Minimal, Clean Ingredient Fish Sauce
• Premium Oyster Sauces
• Cooking Gear: Premium Cooking Woks
• Browse Lemongrass Cooking Pantry & Kitchen Gear

How to Make Vietnamese Lemongrass Chicken Fried Rice

7-Simple Steps – from wok to bowl!

1. Marinate diced chicken with lemongrass, garlic, shallot, fish sauce, soy sauce, and sugar.
2. Sear chicken in a hot wok until caramelized.
3. Stir-fry carrots and onions until softened.
4. Scramble eggs directly in the wok.
5. Add rice and break up clumps over high heat.
6. Season with oyster sauce, fish sauce, soy sauce, sesame oil, and black pepper.
7. Fold chicken back in and finish with green onions.

Related Vietnamese Bowl Recipes:

• Signature Egg Fried Rice in 20 Minutes – Lemongrass Cooking
• How to Make Cold Rice Vermicelli Noodle Salads – Lemongrass Cooking
• Lemongrass Brown Butter Scallops with Scallion Oil Rice Bowl – Lemongrass Cooking

Texture Tips to Master Fried Rice

• Use cold, day-old rice to avoid mushiness.
• Keep the wok hot to build smoky flavor.
• Avoid overcrowding to maintain sear on the chicken.
• Taste and adjust seasoning at the end.

Serving Suggestions

This fried rice adapts to whatever the week throws at you. Keep it simple as a fast one-pan dinner, bulk it up with extra vegetables, or turn it into a base for protein add‑ins like shrimp, tofu, or leftover roast chicken. It also reheats beautifully, making it a strong meal‑prep option for busy days. The lemongrass foundation keeps the flavor bright no matter how you customize it.

• Pair with a simple cucumber salad for contrast.
• Add Thai chilies for heat.
• Top with crispy shallots for extra crunch.
• Pairing Suggestion: Classic Vietnamese Chả Giò (Crispy Fried Spring Rolls)

FAQ: Vietnamese Lemongrass Chicken Fried Rice

How fine should the lemongrass be minced? As fine as possible. Larger fibers won’t soften in the wok and can create tough bites.

Why does the chicken need a short marinade? Even 10 minutes lets lemongrass oils, fish sauce, and aromatics penetrate the meat for better browning and deeper flavor.

How do I keep the rice from turning mushy? Use cold, day-old jasmine rice. If using fresh rice, spread it on a tray and chill to dry it out.

What’s the best way to get wok hei at home? Preheat the wok until lightly smoking before adding oil. Cook in batches to avoid steaming.

When should the eggs be added? After the vegetables soften. Scrambling them separately in the wok keeps them tender and prevents overcooking.

How do I prevent clumps of rice? Break up the rice with your hands before adding it to the wok. High heat + constant movement keeps grains separate.

Can I adjust the seasoning at the end? Yes. A splash of fish sauce brightens, soy sauce deepens, and oyster sauce adds body.

What vegetables work best? Carrots, onions, peas, and green onions hold up well to high heat and keep the dish balanced.

Can I make this spicy? Add sliced Thai chilies or chili crisp at the end to preserve their heat and aroma.

---

Browse More Simple Vietnamese Bowl Recipes

---

Get Vietnamese Pantry Recipes & Tips