Thai Rice Salad With Lemongrass
From donna hay's 'the last minute kitchen' 2001
Steps
Heat a frying pan or wok at high temperature.
Add oil , lemongrass , peppers and spring-onion an stir fry for 3 minutes.
Mix rice , meat , mint , coriander , lime leaves and lemon grass root mixture in a bowl.
Mix lime juice , sugar and fish sauce and pour over salad.
Serve chilled.
Ingredients
oil, lemon grass root, red chili peppers, spring onions, rice, chicken, mint leaves, coriander leaves, lemon basil, lime juice, white sugar, thai fish sauce