Martin Yan - HUE-STYLE SPICY FRIED RICE

HUE-STYLE SPICY FRIED RICE

Makes: 4 - 6 servings

Ingredients:

4 tablespoons vegetable oil
1 stalk lemongrass, bottom 4 inches, chopped
1/4 cup sliced green beans
2 walnut-size shallots, chopped
2 garlic cloves, chopped
1 fresh red jalapeno chili, chopped
2 teaspoons sugar
1-tablespoon water

1 small onion, coarsely chopped
4 cups cold cooked long-grain rice
2 tablespoons vegetable broth
2 tablespoons fish sauce
1/ 4 teaspoon black pepper

4 sprigs mint or green onion, for garnish

Cooking:

In a food processor, combine 1 tablespoon of the oil, lemongrass, shallots, garlic, chile, sugar, and water. Process to form a paste, scraping down sides as necessary.
Place a stir-fry pan over medium heat until hot. Add 1 tablespoon of the oil, swirling to coat sides. Add lemongrass paste and cook, stirring, until fragrant, about 5 minutes. Remove paste to a small bowl.
Return stir-fry pan to high heat and add the remaining 2 tablespoons oil, swirling to coat sides. Add onion and cook, stirring, until fragrant, about 30 seconds. Add rice, separating grains with back of spoon. Stir-fry until rice is heated through and begins to smell toasty, 4 to 5 minutes. Stir in broth, fish sauce, pepper, and spice paste; cook, stirring constantly, until liquid is absorbed, 1-2 minutes. Transfer to serving plate and garnish with mint or green onion.