Lemongrass Shrimp Fried Rice

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Fragrant rice fried with plump shrimp, fresh lemongrass, and a touch of lime, finished with cilantro. This Asian recipe, ready in about 30 minutes, pairs jasmine rice, shrimp, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups jasmine rice
• 8 oz shrimp
• 2 stalks lemongrass
• 2 cloves garlic
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 2 eggs
• 3 green onions
• 2 tbsp fresh cilantro
• 1/4 tsp chili flakes

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 2 tbsp finely minced lemongrass (from 2 stalks) and cook for 1 minute.
3. Step 3: Push the lemongrass mixture to the side, then add 8 oz shrimp and cook for 2 minutes until pink. Add 2 beaten eggs and scramble until set.
4. Step 4: Stir in 2 cups cooled cooked jasmine rice and cook for 3 minutes, breaking up any clumps.
5. Step 5: Add 1 tbsp fish sauce, 1 tsp soy sauce, 1 tbsp lime juice, and 1/4 tsp chili flakes, and toss until rice is evenly coated.
6. Step 6: Stir in 3 sliced green onions and 2 tbsp chopped cilantro, and cook for 1 minute more. Serve hot.