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Easy Chicken and Lemongrass Fried Rice

Easy Chicken and Lemongrass Fried Rice

Ingredients Needed for This Delicious Recipe

One of the first things any home chef needs to know is the key ingredients required to make easy chicken and lemongrass fried rice. The main ingredients for this dish are:

  • Boneless, skinless chicken breasts, diced
  • Long grain white rice
  • Lemongrass, chopped
  • Green onions, chopped
  • Carrots, julienned or diced small
  • Soy sauce
  • Vegetable or chicken broth
  • Peanut or vegetable oil
  • Salt and pepper

As shown in the table below, these core ingredients provide the foundation of flavors and textures that make this recipe so enjoyable.

Ingredient Purpose
Chicken Provides the main protein.
Rice Acts as the staple base of the dish.
Lemongrass Adds a delicious citrus flavor.
Green onions Provide color and further flavor.
Carrots Add extra nutrition and crunch.
Sauces Season the dish with savory flavors.
Oils Used for cooking and sautéing.
Seasonings Enhance and balance the flavors.

With just these fewaffordable and readily available ingredients, anyone can make a satisfying and healthy meal.

Preparing the Chicken and Vegetables

The first step is to properly prepare the main protein and vegetables that will be added to the rice. For the chicken, I like to take 1-2 pounds of boneless, skinless breasts and cut them into roughly 1/2 inch cubes. Season generously with salt and pepper then set aside.

For the vegetables, I julliene 1 large carrot into matchstick pieces. Then chop 1-2 bunches of green onions into 1/4 inch pieces, keeping the whites and greens separate. Finally, I mince 4-6 stalks of lemongrass.

With all the ingredients prepped, I’m now ready to start cooking! The process of preparation and properly cooking each element enhances the overall flavors of the dish.

Cooking the Chicken and Vegetables

To cook the chicken cubes, I heat 1-2 tablespoons of peanut or vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, I add the seasoned chicken in a single layer. I let it cook undisturbed for 2-3 minutes, until the bottom is lightly browned. Then I stir and continue cooking for another 3-5 minutes, until the chicken is cooked through and no longer pink inside. I transfer the cooked chicken to a plate and set aside.

In the same hot pan, I add another tablespoon of oil. Then I add the carrots and lemongrass. I stir fry for 2-3 minutes, until the carrots are crisp-tender. Next, I add the green onion whites and continue cooking for 1 more minute. Finally, I push the vegetable mixture to the sides of the pan and add the cooked chicken in the center. I stir everything together briefly then remove from heat.
Preparing each ingredient separately in this way allows for maximum flavor development before combining them into the finished dish.

Cooking the Rice

Now it’s time to tackle the rice, which will be the foundation holding all the flavors together. In a medium saucepan, I combine 1 1/2 cups long grain white rice with 2 1/4 cups vegetable or chicken broth and 1/4 teaspoon salt. I bring the mixture to a boil, then cover, reduce heat to low and simmer for 18-20 minutes, until the rice is tender and has absorbed all the liquid.

Once the rice is finished cooking, I fluff it with a fork and spread it out on a baking sheet or large plate. This helps the rice cool quickly and prevents it from overcooking in its own steam. Letting the warm rice sit for 5-10 minutes also allows excess moisture to evaporate, giving it a lighter texture that is perfect for stir frying.

Assembling the Fried Rice

It’s now time to put everything together into the finished easy chicken and lemongrass fried rice dish! In the same well-seasoned skillet or wok, I heat 1-2 more tablespoons of oil over high heat. When the oil is hot, I add the cooked rice in an even layer. Using a spatula, I continue to stir the rice constantly and break up any clumps for 5-7 minutes, until it is lightly golden brown on most of the grains.

Then I mix in the prepared chicken and vegetable mixture from earlier. I also add the green onion greens. Continuing to stir constantly, I cook everything together for just 2-3 more minutes to allow the flavors to meld. Taste and adjust seasoning as needed, typically with 1-2 tablespoons of soy sauce.

The finished fried rice is now ready to be served! I often serve it warm, garnished with extra sliced green onions or sliced cucumbers. It also makes a perfect alongside to many Asian dishes. Within 30 minutes, I’ve gone from ingredients to a satisfying and flavorful meal, perfect for any night of the week.

Storing and Reheating Leftovers

Inevitably with fried rice, there are often leftovers to be enjoyed another day. To store leftover easy chicken and lemongrass fried rice, I spoon it into an airtight container and place it in the refrigerator for up to 4 days. When ready to reheat, I add a splash of water or broth to a saucepan with the rice. Cover and heat gently over medium, stirring occasionally, until warmed through, 5-7 minutes. I may also add a dash more soy sauce to refresh the flavors before serving. Properly stored and reheated, leftovers maintain their taste and texture very well.

This satisfying dish comes together easily with just a handful of everyday ingredients. I hope this in-depth exploration of the recipe process inspires readers to enjoy fresh and healthy easy chicken and lemongrass fried rice in their own kitchens. Please feel free to experiment with ingredients you have on hand or tweak the seasoning to taste.



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