Lemongrass Fried Rice

Photo of the leftovers instead of the fresh meal, because at the time of serving I did not expect it to be blog-worthy. But it is! Yum.

I had a tube of lemongrass paste and leftover cooked rice, so I went searching for a lemongrass fried rice recipe. What I found was many variations on stir-frying the lemongrass with aromatics, adding the rice/vegetables/protein etc, and finishing it with fish sauce, sugar, salt, and pepper. So that's what I did! I currently have an abundance of thai chilies from the garden, so that went into the aromatics, and I wouldn't skip this in the future.

The Recipe

2 tb lemongrass paste (or work from fresh lemongrass for more work and more flavor)

2 cloves garlic, minced

2 thai chilies, minced

1 tb ginger, grated

1/2 onion, chopped

2 carrots, chopped

4 c cooked and cooled rice (next day is best) - I had calrose but I think Jasmine would be even better

2 c shelled edamame, boiled for 4 minutes

2 eggs, beaten and scrambled

fish sauce to taste

sugar to taste

salt and pepper to taste

In a wok over medium-high heat, add a splash of avocado oil, lemongrass, garlic, chilies, and ginger
After 30 seconds, add onion and carrots
Saute for about 2 minutes until onion and carrots begin to soften
Add rice and saute, breaking up the rice, for about 4 minutes
Fold in the cooked edamame and eggs
Add fish sauce, sugar, salt, and pepper to taste. I think I used about 2 tsp of fish sauce, 2 tb sugar, and a pinch of salt and pepper.

The Verdict:

Overall grade: A

Overall reason: Great balance of spicy and salty and sweet

Time to prepare: 20 minutes

Preschooler quote: "Yum! This is good food that you made, mommy!"

Comments

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