Ingredients
6
6 servings
- •2 ½ cups water
- •1 cup long-grain white rice
- •2 tablespoons chopped lemongrass
- •2 tablespoons water
- •2 tablespoons vegetable oil, divided
- •1 tablespoon chopped fresh ginger
- •1 medium jalapeno pepper, seeded and chopped
- •1 small shallot, chopped
- •3 cloves garlic, chopped
Instructions
- Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
- Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.
Nutritional Facts
Per 6 servings
- Calories: 160
- Carbohydrate: 26g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 0g
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