Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
Macros (per serving): ~425 calories | 16g fat | 44g carbs | 28g protein
Fresh, fragrant, and fast
If you’re into bold, citrusy flavors and fried rice that hits all the right notes, this Lemongrass Chicken Fried Rice is for you. It’s a little sweet, a little savory, and packed with that fresh lemongrass flavor that makes every bite taste bright and delicious. Plus, it’s ready in under 30 minutes.
I first made this when I had a leftover stalk of lemongrass and some cold rice in the fridge—and it instantly became a favorite. That punch of lemongrass transforms the whole dish into something that tastes way fancier than it is.
Why I Love This Recipe
- Lemongrass makes everything taste fresher
- Uses leftover rice, so it’s budget-friendly
- All done in one pan
- Customizable—add veggies, eggs, or tofu
- Perfect balance of salty, citrusy, and savory
What You’ll Need
- 4 cups cold cooked jasmine rice
- 1 lb boneless, skinless chicken thighs, finely diced
- 2 stalks fresh lemongrass, tender center minced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp neutral oil (canola or avocado)
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp sugar
- ½ tsp white pepper
- 2 green onions, thinly sliced
- Optional: lime wedges, extra lemongrass for garnish
Pro Tips
- Use only the tender white part of the lemongrass—the rest is too tough
- Cold rice works best—it fries without getting mushy
- Slice chicken small so it cooks quickly and evenly
- Don’t overcook the garlic or lemongrass—they turn bitter fast
- Finish with lime juice for brightness
Tools You’ll Need
- Large skillet or wok
- Spatula
- Knife and cutting board
- Grater or microplane (for ginger)
- Small bowls for sauces and ingredients
Substitutions and Variations
- Use shrimp or tofu instead of chicken
- Add chopped red bell pepper or peas
- Swap fish sauce for soy sauce for a milder version
- Use brown rice for extra fiber
- Top with chopped roasted peanuts for crunch
Make-Ahead Tips
- Rice should be at least a day old
- Mince garlic, lemongrass, and ginger ahead to save time
- Mix the sauce ingredients in advance
Instructions
STEP 1: Mince the Lemongrass and Prep Aromatics
Remove outer layers of 2 stalks lemongrass and finely mince the tender white part. Mince 3 garlic cloves and grate 1 tbsp ginger.
STEP 2: Cook the Chicken with Lemongrass
Heat 2 tbsp oil in a skillet over medium-high heat. Add minced lemongrass, garlic, and ginger. Stir for 30 seconds. Add 1 lb diced chicken thighs and cook until browned and cooked through—about 5–6 minutes.
STEP 3: Scramble the Eggs
Push the chicken to one side. Pour in 2 beaten eggs and scramble until just set, then mix with the chicken.
STEP 4: Add the Rice
Add 4 cups cold jasmine rice. Break up any clumps with your spatula and mix everything together well.
STEP 5: Season It Up
Add 2 tbsp soy sauce, 1 tbsp fish sauce, ½ tsp sugar, and ½ tsp white pepper. Stir and fry the rice for 3–5 minutes, letting it crisp slightly on the bottom.
STEP 6: Add Green Onion and Finish
Turn off the heat. Stir in 2 sliced green onions and a squeeze of lime if using. Serve hot.
STEP 7: Serve and Enjoy
Scoop into bowls and garnish with lime wedges or extra lemongrass if you like.
Leftovers + Storage
- Store in the fridge up to 4 days
- Reheat in a hot skillet with a splash of water or microwave
- Use leftovers in lettuce wraps or as a base for grain bowls
Why This Recipe Works (Quick Science)
- Cold rice = dry surface, which helps it crisp in the pan
- Lemongrass oils release when heated, giving bold citrusy flavor
- Fish sauce and soy add deep umami while sugar balances the sharpness
- High heat cooking brings out toasty, caramelized notes
Meal Plan Ideas
- Pair with Thai cucumber salad or quick pickled veggies
- Serve with grilled shrimp or peanut chicken skewers
- Add steamed bok choy or stir-fried greens
- Top with a fried egg and chili crisp for next-day lunch
- Serve alongside summer rolls or fresh spring rolls
Common Mistakes
- Using too much lemongrass: It gets woody if not minced fine
- Adding fresh rice: It clumps and gets soggy
- Low heat cooking: You miss that slight crispy texture
- Overcooking garlic: Adds bitterness—just a quick sauté does the trick
What to Serve With
- Fresh spring rolls with peanut dipping sauce
- Thai mango salad
- Coconut soup or lemongrass broth
- Grilled tofu or shrimp skewers
- Chilled sparkling water with lime
FAQ
Q: Can I use lemongrass paste instead of fresh?
A: Yes! Use about 1 tablespoon of paste in place of fresh minced stalks.
Q: Can I make it without fish sauce?
A: You can—just add an extra splash of soy sauce, though you’ll lose a little depth.
Q: Can I use chicken breast instead of thighs?
A: Yep, just don’t overcook it—it dries out faster than thighs.
Q: Can I freeze leftovers?
A: Not recommended—rice texture changes. Better to refrigerate and eat within 4 days.
Time to cook!
This Lemongrass Chicken Fried Rice is light, fragrant, and packed with flavor. It’s one of those meals that feels special but comes together with everyday ingredients and zero fuss. Try it once and you’ll be making it on repeat. Let me know how it goes—or share your own twist in the comments!