Preparation Time: 15 minutes
Cook Time: 10
Cut: Boneless chicken
1 1/2 lbs (680 g) boneless skinless chicken thighs
2 Tbsp (30 ml) canola oil
2 stalks lemon grass, white part only, flattened then finely minced
2 cloves garlic, finely minced
1/2 Tbsp (7.5 ml) fresh ginger, minced
1/2 medium onion, diced
1 cup (250 ml) frozen or canned baby corn, diced
1/2 cup (125 ml) carrot, shredded
1/2 cup (125 ml) red bell pepper, diced
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) red Thai curry paste or to taste
2 Tbsp (30 ml) fish sauce
1 Tbsp (15 ml) oyster sauce
3 cups (750 ml) cooked jasmine or basmati rice
1/2 fresh lime
2 Tbsp (30 ml) kaffir lime leaves or lime zest, finely shredded
Variation: Use lean ground chicken instead of chicken thighs. Cook until no pink remains.
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.