• Chicken broth3 c
  • Yellow curry paste½ tsp
  • Turmeric½ tsp
  • Lemongrass stalk (smashed)1 Pc
  • Lemongrass Sauce & Marinade2 Tbl
  • Jasmine rice (uncooked)2 c 
    • ** cooked rice is enough for 3 recipes of fried rice
  • Lemongrass Sauce & Marinade 2½ Tbl



  • Vegetable oil1 Tbl
  • Garlic (minced)1 tsp
  • Tofu (small dice)¼ c
  • Edamame¼ c
  • Carrots (grated)2 Tbl
  • Jasmine rice (seasoned) 1½ c
  • Enoki mushroom (cut 1″)½ c
  • Cilantro (chopped)1 Tbl


Rice (NOTE: Rice can be made a few days in advance)

  • Combine first six ingredients in a pot, whisk and bring to a very low simmer
  • Cover pot with foil and continue cooking on low heat for 12 minutes or until rice is cooked
  • Spread rice evenly on a sheet pan and cool
  • Cover and refrigerate overnight


Fried Rice

  • Combine 1½ c of the cooked jasmine rice with Lemongrass Sauce & Marinade, mix well and set aside
  • Heat oil in a non-stick pan over medium heat
  • Add garlic and cook for 1 minute or until garlic is cooked
  • Add tofu, edamame, carrots, and seasoned jasmine rice to the pan
  • Continue cooking while stirring occasionally
  • Turn heat up if necessary
  • Cook until rice is heated through, about 3 – 5 minutes
  • Add cilantro and enoki mushrooms, combine, and serve