Clam and lemongrass fried rice

Name: Clam and lemongrass fried rice
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 tbsp fish sauce; 1 tbsp soft brown sugar; 1 red chilli, finely chopped; 2 tbsp vegetable oil; 1 shallot, finely sliced; 3 spring onions, cut into 4cm lengths; 1 lemongrass stick, outer layers removed (see Tips) and finely chopped; 2 garlic cloves, crushed; 500g raw clams, cockles or mussels, washed and scrubbed; 250g cold cooked jasmine rice; Small handful Thai basil or coriander, chopped

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Dairy-free

Freezable

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Use up leftover cooked rice with this fragrant seafood stir-fry, ready in 20 minutes. The lemongrass, chilli, garlic and onions pack a punch of flavour, while the clams make a simple meal feel extra special.

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Before you start

This recipe is great for using up leftover rice, but if you don’t have any, you can cook the rice first. Spread out the hot cooked rice on a baking tray to cool quickly, then start once it’s cool.

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Ingredients

2 tbsp fish sauce
1 tbsp soft brown sugar
1 red chilli, finely chopped
2 tbsp vegetable oil
1 shallot, finely sliced
3 spring onions, cut into 4cm lengths
1 lemongrass stick, outer layers removed (see Tips) and finely chopped
2 garlic cloves, crushed
500g raw clams, cockles or mussels, washed and scrubbed
250g cold cooked jasmine rice
Small handful Thai basil or coriander, chopped

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Method

Mix the fish sauce, sugar and chilli in a small bowl and set aside.
Add the oil to a large wok or frying pan over a high heat. Add the shallot and spring onions and stir-fry for 1-2 minutes until light golden. Stir in the lemongrass and garlic, then cook for a minute more. Add the clams and stir-fry for about 3 minutes until the shells are starting to open.
Add the rice, stir-fry for a minute, then add the fish sauce mixture. Cook for another minute or so until everything is combined and coated with sauce. Taste and season if needed, then serve with the herbs scattered over.
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