Stir-Fried Northern Thai Sausage with Sticky Rice

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory stir-fry featuring northern Thai-style grilled sausage sliced and cooked with aromatic herbs, served alongside fragrant sticky rice. This Thai-inspired street-food recipe, ready in about 45 minutes, pairs northern Thai sausage (sliced), sticky rice, lemongrass (finely chopped) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Prep: 30 min Cook: 15 min Serves 2 Thai cuisine 450 cal/serving

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Ingredients

8 oz northern Thai sausage (sliced)
1 cup sticky rice
2 tbsp lemongrass (finely chopped)
3 cloves garlic (minced)
2 Thai bird’s eye chilies (sliced)
2 tbsp cilantro leaves (chopped)
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp vegetable oil
1 tsp sugar

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Instructions

Step 1: Rinse 1 cup sticky rice under cold water until the water runs clear, then soak in water for 4 hours. Drain and steam in a bamboo steamer over boiling water for 20 minutes until tender and fluffy.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 2 tbsp finely chopped lemongrass, stir-frying for 1 minute until fragrant.
Step 3: Add 8 oz sliced northern Thai sausage and 2 sliced bird’s eye chilies, stir-fry for 3-4 minutes until the sausage is lightly browned and heated through.
Step 4: Season with 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp lime juice, tossing to combine and cook for another 1 minute until the sauce coats the sausage and thickens slightly.
Step 5: Remove from heat, stir in 2 tbsp chopped cilantro leaves, and serve immediately with the steamed sticky rice.