Vietnamese Lemongrass Chicken Fried Rice
Smoky, fragrant fried rice with lemongrass-marinated chicken thigh, fish sauce, scrambled egg, and a handful of fresh herbs. A squeeze of lime at the end keeps it bright. It's a one-wok dinner that's ready in under an hour.
- Prep
- 25 min
- Cook
- 12 min
- Wait
- 15 min
- Total
- 52 min
- Makes
- About 7 cups (4 generous servings)
Steps
Before you start
- Cook the rice the day before (or at least 4 hours ahead), spread it on a tray, and chill it uncovered. Cold, dry rice is the key to fried rice that doesn't clump or turn mushy.
- Lemongrass is fibrous. Mince it very finely, using only the pale, tender bottom 4 inches (10 cm) of each stalk.
- Get everything chopped and measured before you light the stove. Stir-frying moves fast.
- Fish sauce is salty, so don't add extra salt until you've tasted the finished rice.
Prep the lemongrass
- Cut off the woody top and the root end of the 3 lemongrass stalks.
- Peel away the tough outer 2 layers until you reach the pale, tender core.
- Mince the bottom 4 inches (10 cm) of each stalk as finely as possible, almost to a paste.
- Keep the amount for the chicken (2 stalks) separate from the amount for the rice (1 stalk).
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Ready when: The lemongrass is minced so finely that you can't feel fibrous bits when you pinch it.
Tip: Bash the stalk once with the flat of your knife before mincing to release more aroma.
Marinate the chicken
- In a medium bowl, combine the chicken pieces, the 2 stalks of minced lemongrass, 1 tbsp fish sauce, 1 tsp sugar, and ½ tsp white pepper.
- Stir well so every piece is coated.
- Let it sit at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours.
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Ready when: The chicken looks evenly coated and glossy.
Tip: If marinating longer than 15 minutes, refrigerate it. Take it out 15 minutes before cooking.
Mix sauce and prep
- While the chicken marinates, stir together 1½ tbsp fish sauce, 1 tbsp light soy sauce, 1 tsp sugar, and 1 tbsp lime juice in a small bowl until the sugar dissolves.
- Beat the eggs with a pinch of salt.
- Slice the shallot, mince the garlic, slice the scallions and chili, chop the herbs, and break up the cold rice with your fingers so no clumps remain.
- Arrange everything near the stove.
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Ready when: The sauce is clear with no sugar granules, and the rice grains are separate.
Tip: Cut the lime wedges and cucumber now so they're ready at serving time.
Sear the chicken
- Heat the wok over high heat for 1 minute until it just begins to smoke.
- Add 1 tbsp oil and swirl.
- Add the chicken in a single layer, scraping in all the marinade.
- Let it sear without moving for 1 minute, then stir-fry for 2–3 minutes more.
- Transfer to a clean plate.
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Ready when: The chicken is golden at the edges, opaque throughout, and reads 165°F (74°C) on an instant-read thermometer.
Tip: If your wok is small, cook the chicken in two batches. Crowding steams it instead of searing.
Scramble the eggs
- Lower the heat to medium-high.
- Add 1 tbsp oil to the same wok (no need to wipe it out).
- Pour in the beaten eggs and let them set for 10 seconds, then push and fold with the spatula for about 30 seconds.
- Break the eggs into small pieces and move them to the plate with the chicken.
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Ready when: The eggs are just set, in soft, fluffy curds with no liquid left.
Tip: Pull the eggs a touch early. They'll finish cooking when they go back into the rice.
Fry the aromatics
- Return the wok to medium heat and add the last 1 tbsp oil.
- Add the shallot and stir for 1 minute until softened.
- Add the garlic, the remaining stalk of minced lemongrass, and the chili if using.
- Stir constantly for 30–45 seconds.
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Ready when: The shallot is translucent and the kitchen smells strongly of lemongrass and garlic. Nothing has browned.
Tip: If the garlic starts to brown, lift the wok off the heat for a few seconds. Burnt garlic turns bitter.
Fry the rice
- Turn the heat to high.
- Add all the cold rice and spread it across the wok.
- Press and toss it for 3–4 minutes so the grains heat through and start to toast, scraping up any browned bits from the bottom.
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Ready when: The rice is steaming hot, the grains bounce and separate, and a few are lightly golden and slightly crisp.
Tip: Let the rice sit still for 15–20 seconds between tosses so it gets some contact with the hot wok and toasts.
Season and combine
- Pour the sauce around the edge of the wok so it sizzles, then toss to coat the rice evenly.
- Add the peas, the chicken with any juices from the plate, and the egg.
- Toss for 1–2 minutes to heat everything through and let the rice absorb the sauce.
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Ready when: The rice is evenly pale golden-brown, with no pools of liquid in the wok, and the chicken is piping hot.
Tip: Taste a spoonful. Add a splash more fish sauce if it needs salt or a squeeze of lime if it tastes flat.
Finish with herbs and serve
- Turn off the heat.
- Fold in the scallions, cilantro, and mint or Thai basil, tossing just 3–4 times so the herbs wilt slightly but stay green.
- Divide among 4 plates and serve right away with lime wedges and cucumber slices on the side.
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Ready when: The herbs are bright green and fragrant, and the rice is still steaming.
Tip: Add the herbs off the heat. Cooking them dulls their color and fresh flavor.
Good to know
Tips
- Use day-old rice. Freshly cooked rice is too wet and will turn gummy. In a pinch, spread hot rice on a sheet pan and chill it in the freezer for 20 minutes.
- Keep the heat high and don't crowd the pan. If your stove is weak, fry the rice in two batches for better toasting.
- Chicken thighs stay juicy in high heat, and the fat helps carry the lemongrass flavor.
- Always add the herbs and lime off the heat so they stay bright and fresh.
Make ahead
"Cook and chill the rice up to 2 days ahead. Mince the lemongrass and marinate the chicken up to 4 hours ahead, covered in the fridge. The sauce can be mixed and refrigerated up to 2 days ahead."
Storage & reheating
"Cool leftovers within 1 hour. Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months (the herbs will darken). Reheat in a hot skillet with a teaspoon of oil or water for 3–4 minutes, stirring, until steaming hot throughout (165°F / 74°C), or microwave covered with a damp paper towel in 1-minute bursts. Don't leave it at room temperature for more than 2 hours."
Substitutions
- boneless, skinless chicken thighs → boneless, skinless chicken breast, or peeled shrimp. Breast dries out faster, so cook it 2–3 minutes and pull it as soon as it reaches 165°F (74°C). Shrimp needs only 1–2 minutes per side.
- lemongrass stalks → 2 tbsp frozen or jarred minced lemongrass, plus 1 tsp finely grated lime zest. Use half of the lemongrass amount for each of the two places in the recipe (chicken and rice). Fresh gives the best aroma.
- fish sauce → light soy sauce or tamari, an equal amount. You'll lose some funk and depth. Use a bit less in total and taste before adding more.
- cooked jasmine rice → cooked long-grain white rice or brown rice. Cold, dry rice is the key. Brown rice will be chewier and may need 1 extra minute of frying.