1 1/2 lbs boneless skinless chicken thighs
2 tbsps canola oil
2 stalks lemon grass, white part only, flattened then finely minced
2 cloves garlic, finely minced
1/2 tbsp minced fresh ginger
1/2 medium onion, diced
1 cup frozen or canned baby corn, diced
1/2 cup shredded carrot
1/2 cup diced red bell pepper
1 tbsp brown sugar
1 tbsp red Thai curry paste or to taste
2 tbsps fish sauce
1 tbsp oyster sauce
3 cups cooked jasmine or basmati rice
1/2 fresh lime
2 tbsps finely shredded kaffir lime leaves or lime zest
Cut the chicken thighs into 1/2 inch pieces.
In a wok, heat the oil over a high heat. Add the chicken to the wok and stir-cook until opaque. Drain any liquid from the skillet. Add the lemon grass, garlic and ginger, and stir-cook for 1 minute more. Do not let the garlic burn.
Add the onion, baby corn, carrot and red pepper to the chicken mixture in wok; stir-cook for 2 minutes.
Stir in the sugar, curry paste, fish sauce and oyster sauce.
Reduce heat to medium, add the rice and stir until the rice is heated through.
Transfer fried rice to serving bowl. Top with a squeeze of fresh lime juice and the kaffir leaves or lime zest. Serve hot, with extra lime wedges on the side.
Variation: Use lean ground chicken instead of chicken thighs. Cook until no pink remains.