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Recipe

Thai Lemongrass Roast Chicken Fried Rice

Scott Phillips

Yield: Yields about 7 cups

Servings: 4 as a main course or 8 as a side dish

This quick, colorful stir-fry, punched up with spicy sriracha and fragrant lemongrass, is an excellent use for leftover chicken and rice.

Ingredients

  • 2 Tbs. neutral oil, such as canola or peanut
  • 1/4 cup thinly sliced scallions (3 medium)
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. minced fresh garlic
  • 2 Tbs. minced fresh lemongrass
  • 1/2 cup small-diced carrots
  • 1/2 cup green or Chinese long beans (trim and cut crosswise into 1/2-inch pieces before measuring)
  • 1 Tbs. Sriracha sauce
  • 4 cups cold cooked brown jasmine rice or other cooked rice (from about 2 cups raw)
  • 1 tsp. fish sauce, more to taste
  • 3/4 cup sugar snap peas, cut into 1-inch pieces
  • 3/4 cup diced red bell peppers (1/4-inch dice)
  • 1-1/2 cups diced roast chicken

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 15
      Sodium (mg): 125
      Carbohydrates (g): 26
      Fiber (g): 2
      Protein (g): 8

Preparation

  • Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat, and then add the scallions, ginger, garlic, and lemongrass. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
  • Add the carrots and beans and stir-fry until slightly softened, 2 to 3 minutes. Stir in the Sriracha and stir-fry until all of the ingredients are coated, about 30 seconds.
  • Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
  • Drizzle the fish sauce over the fried rice. Add the snap peas and bell peppers and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more Sriracha or fish sauce.
  • Add the chicken and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.

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