Lemongrass Chicken Fried Rice
Vietnamese fried rice built on lemongrass-marinated chicken, day-old jasmine rice, and high-heat wok cooking. Fast, deeply savory, and perfect for weeknights.
Equipment
- Wok or large skillet
- Cutting board & knife
- Mixing bowl
- Spatula
Ingredients
- 1 lb boneless skinless chicken thighs diced
- 2 tbsp minced lemongrass
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp neutral oil
- 3 cups cooked jasmine rice day-old preferred
- 2 eggs beaten
- 1 cup diced carrots
- 1 cup diced onion
- 1 cup sliced green onions
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp black pepper
Instructions
- Marinate chicken with lemongrass, garlic, shallot, fish sauce, soy sauce, and sugar for 10 minutes.
- Heat wok over high heat and add oil. Sear chicken until browned and cooked through. Remove and set aside.
- Add carrots and onion to the wok and stir-fry until softened.
- Push vegetables to one side and pour in beaten eggs. Scramble until just set.
- Add rice and break up clumps, stir-frying until hot and evenly coated.
- Return chicken to the wok. Add oyster sauce, fish sauce, soy sauce, sesame oil, and black pepper. Toss to combine.
- Fold in green onions and adjust seasoning to taste.
- Serve hot.
Notes
- Day-old rice gives the best texture.
- Adjust seasoning with more fish sauce or soy sauce depending on salt preference.
- Add Thai chili for heat or frozen peas for extra vegetables.