Lemongrass Fried Rice Recipe

Fried Rice with Lemongrass Recipe

(Thai Recipes)

¼ cup (2 fl oz/60 ml) vegetable oil

2 eggs, lightly beaten

⅓ cup (2 oz/60 g) shelled, raw or cooked shrimp (king prawns), coarsely diced

1 frankfurter, coarsely chopped

2 Chinese sausages (gun chiang), cut into thin rounds

4 cups (20 oz/625 g) cooked long grain jasmine rice

4 stalks lemongrass, white part only, peeled and very finely chopped

¼ cup (2 fl oz/60 ml) light soy sauce

1 teaspoon granulated (white) sugar

½ cup (½ oz/15 g) loosely packed fresh sweet Thai basil leaves, torn

1 lime, quartered

Method:

Heat oil in a wok or large, heavy frying pan over high heat.  Add eggs and stir-fry until well-cooked and dry, about 30 seconds.  Add raw shrimp if using, and both varieties of sausages, and stir-fry for 1 minute.  Add rice and stir-fry until well mixed and heated through, about 2 minutes.  Add lemongrass, soy sauce, sugar and the cooked shrimp if using.  Stir t combine, and remove from heat.  Sprinkle with basil and squeeze over fresh lime juice.  Transfer to a platter and serve.

Hint:  If desired, accompany this dish with shredded green mango, thinly sliced shallot, and sliced chilies.