| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 13g | 2g | 53g |
| sugars | fibre | protein | salt |
| 7g | 3g | 9g | 1.26g |
Prepare to let your senses lead you on a tantalizing journey with each bite of this delightful, Thai Lemongrass and Chili Fried Rice. Drawing a slight connection to my Cuban and Spanish heritage, where rice is a staple ingredient, this dish harmoniously melds fiery spice, lively herbs, along with the sweet, juicy pop of pineapple;
I never tire of seeing how a recipe can truly transport you to different parts of the globe. Each ingredient from the lemongrass to the red chili peppers has its own story, and when blended together, the result is, in a word, magic.
Giving The Palette A Vacation
Thailand is famous for its exquisite balance of flavors. Imagine your taste buds getting a taste (pun intended) of punchy red chili peppers, aromatic garlic, and the mildly sweet essence of ripe pineapple chunks and fresh basil leaves. Coupled with the staple jasmine rice, and enhanced by savoury fish sauce, nuanced lime juice, and a hint of brown sugar, these flavors come together to deliver an authentic Thai taste that transports you to the heart of Bangkok in an instant.
For a true tapas-style feast at home, I recommend pairing this dish with Thai Mango Cabbage Wraps or, for a soup course, a Spicy Red Curry Lentil Soup to keep those taste buds guessing.
The Color of Health
The vibrant colors of this dish though, aren’t merely appealing to the eye, they stand testament to the myriad of health benefits too. Red bell pepper, rich in vitamin C; pineapples, laden with bromelain – a healthful enzyme; peas, a great source of fiber and plant protein; to red chili peppers, known for their metabolism-boosting qualities.
And, let’s not forget about the garlic, a renowned immunity-booster, and the heart-healthy unsalted cashews. With all these stacked within, it’s safe to say, this Thai Lemongrass and Chili Fried Rice is a treat to your body just as much as to your palate.
In the end, for me, this recipe isn’t just about satisfying the crave for exotic flavours. It is about exploring culinary adventures from my home kitchen, embarking on a gastronomic journey that respects and appreciates other cultures and their cuisines.
Indeed, isn’t food the one universal language we all speak? So, go ahead, give this Thai Lemongrass and Chili Fried Rice recipe a try and let your taste buds trot the globe!
What You’ll Need
- 3 cups jasmine rice, preferably day-old
- 2 tablespoons vegetable oil
- 1 stalk lemongrass, thinly sliced
- 2 red chili peppers, seeds removed and chopped
- 3 cloves garlic, minced
- 1 cup ripe pineapple chunks
- 1 red bell pepper, diced
- 1 cup frozen peas
- 4 green onions, sliced
- 1 cup fresh basil leaves
- 2 eggs, lightly beaten
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/2 cup unsalted cashews, lightly toasted
- Salt and pepper to taste
Method
Step One
Begin by either using day-old jasmine rice or if you’re cooking a fresh batch, spread it out on a tray and let it cool down and dry a bit. This helps to prevent the rice from clumping together during the frying process.
Step Two
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium high heat. Add the thinly sliced lemongrass, chopped red chili peppers, and minced garlic into the pan and sauté until fragrant.
Step Three
Add the diced red bell pepper, ripe pineapple chunks, and the frozen peas into the skillet. Stir fry until the vegetables are just tender and the pineapple has caramelized slightly.
Step Four
Push the vegetable and pineapple mixture to one side of the skillet. Pour the lightly beaten eggs into the other side and scramble them. Once the eggs are cooked, mix everything together.
Step Five
Add in the jasmine rice, sliced green onions and fresh basil leaves. Stir well so that all ingredients are combined. Season with fish sauce, lime juice and brown sugar. Stir fry this mixture for a few minutes until everything is well combined and heated through.
Step Six
Finally, sprinkle over lightly toasted cashews, and give everything a final toss in the pan. Taste and then season with salt and pepper as needed.
Step Seven
Serve hot, straight from the pan and enjoy your Thai Lemongrass and Chili Fried Rice.
