Fried Rice with Lemongrass Recipe(Thai Recipes) |
Ingredients: Serves 4-6 |
¼ cup (2 fl oz/60 ml) vegetable oil 2 eggs, lightly beaten ⅓cup (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. |
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