Thai Rice-Salad With Lemongrass

From Donna Hay's 'The Last minute kitchen' 2001

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  arachid  oil
• 2  lemon grass root, chopped fine
• 2  red chili peppers, chopped
• 4  spring onions, chopped in rings
• 650  g rice (boiled, use long rice such as jasmin)
• 450  g chicken (strips) or 450  g pork (strips) or 450  g beef, cut in pieces (strips)
• 35  g mint leaves (chopped)
• 30  g coriander leaves
• 4  lemon basil, cut in strips (djeroek poernet)
• 3  tablespoons lime juice
• 1  tablespoon white sugar
• 2  tablespoons Thai fish sauce (Nam Pla)

Directions

1. 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.