Thai Lemongrass and Corn Rice
I love to add my own spin to traditional recipes and make it more interesting and different. I was bored of a typical Thai fried rice and wanted something lighter that was more of an accompaniment than a main by itself. This is a lovely fragrant rice with bright colours of yellow and green. It works well with brown rice if you want to be healthy or regular white rice is fine. Do add the lemon zest and fresh lemon juice as it intensifies the flavour of the lemon grass. I recommend finely chopping just the inside fleshy bit of the lemon grass head. If you can get your hands on some kaffir lime leaves, throw in a handful. Lastly, if you want a wholesome one pot dish, add in any other blanched veggies, tofu or egg if you like.
What you need-
2 cups cooked rice (brown or white)
2 stalks lemon grass, finely chopped
1 small onion,chopped
1 tsp ginger
2 tsp garlic
½ cup Thai basil leaves
4 tbsp light soy sauce
2 tbsp fish sauce (optional)
1 red or green chilli, finely chopped
Zest of 1 lime
Juice of 1 lime
1 cup corn, boiled
3-4 kaffir lime leaves (optional)
Salt to taste
Putting it all together
Remove the outer leaves of the lemon grass, cut and pound the lower half of the stalk. Finely chop
Heat a pan with a tbsp of oil. Add the onions and cook. Add chopped chillies, ginger and garlic. Add lemongrass. Cook for a minute till fragrant.
Add some basil and corn with the 2 tbsp soy sauce. Add salt. Add fish sauce, if using. Cook for a minute.
Add the lemon zest and a small squeeze of lime. If using kaffir lime leaves, add them now,
Stir in the rice and add another 2 tbsp soy sauce if required. Adjust taste adding more fish sauce, salt or chilli.
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Finish with a good squeeze of lime and the remaining fresh basil.