Type what you have

Ingredients

• ✓ lemongrass
• chicken carcass
• galangal
• makrut lime leaf
• shallot
• garlic
• thai chile
• water

Instructions

1. 1 Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.
2. 2 Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
3. 3 Strain stock through cheesecloth before using.

By JETTILA

Ingredients

• ✓ lemongrass
• chicken
• garlic
• salt
• turmeric
• white peppercorn

Instructions

1. 1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
2. 2 Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
3. 3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

By Richard Tebaldi

Ingredients

• ✓ lemongrass
• vegetable oil
• butter
• garlic
• shallot
• red chili pepper
• chicken stock
• pumpkin
• coconut milk
• basil

Instructions

1. 1 In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. 2 In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

By BRIGIT

Ingredients

• ✓ lemongrass
• lime juice
• cilantro
• mint
• white sugar
• fish sauce
• green onion
• sweet chili sauce
• steak fillet
• lettuce
• cucumber
• cherry tomato

Instructions

1. 1 Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
5. 5 Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.

By Mick

Ingredients

• ✓ lemongrass
• peanut oil
• garlic
• ginger root
• red pepper
• coriander
• cumin
• chicken breast
• onion
• bok choy
• water
• coconut milk
• fish sauce
• cilantro

Instructions

1. 1 In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

By Adrienne Barnett

Ingredients

• ✓ lemongrass
• jasmine rice
• water
• coconut milk
• ginger
• soy sauce
• curry leaf
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ lemongrass
• thai chile pepper
• shallot
• cilantro root
• garlic
• thai basil
• galangal
• makrut lime zest
• shrimp paste
• cumin seed
• turmeric root
• coriander seed
• salt
• white pepper

Instructions

1. 1 Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

By Wiley

Ingredients

• ✓ lemongrass
• coconut milk
• almond
• onion
• ginger
• turmeric
• salt
• tilapia fillet
• salt
• pepper
• red pepper flakes

Instructions

1. 1 In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2. 2 Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3. 3 Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

By Danna Glore

Ingredients

• ✓ lemongrass
• shrimp
• water
• makrut lime leaf
• galangal
• bird's eye chile
• fish sauce
• lime
• sugar
• hot chile paste
• tom yum soup paste
• button mushroom
• straw mushroom

Instructions

1. 1 Trim lemongrass and cut into matchstick-sized pieces.
2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen

Ingredients

• ✓ lemongrass
• coconut milk
• chicken stock
• cilantro
• galangal
• thai chile pepper
• makrut lime leaf
• chicken thigh
• cabbage
• lime
• fish sauce

Instructions

1. 1 Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
2. 2 Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

By natty's pantry

Ingredients

• ✓ lemongrass
• chicken stock
• tom yum paste
• garlic
• makrut lime leaf
• chicken breast
• mushroom
• fish sauce
• lime juice
• green chile pepper
• coriander
• basil

Instructions

1. 1 Bring the chicken stock to a boil in a large saucepan. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. 2 Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

By Steve Alder

Ingredients

• ✓ lemongrass
• fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• turmeric
• cayenne pepper
• beef tri tip roast

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich

Ingredients

• ✓ lemongrass
• shrimp
• water
• galangal
• kaffir lime leaf
• straw mushroom
• red curry paste
• fish sauce
• thai chile pepper
• green onion
• cilantro
• lime

Instructions

1. 1 Peel and devein shrimp, reserving shells.
2. 2 Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3. 3 Strain broth mixture through a sieve into a bowl; discard solids.
4. 4 Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

By Dad

Ingredients

• ✓ lemongrass
• chicken stock
• galangal
• cilantro
• green onion
• makrut lime leaf
• chicken breast
• fish sauce
• sugar
• red pepper flakes
• coconut milk
• shiitake mushroom
• cremini mushroom

Instructions

1. 1 Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and lime leaves. Stir, reduce heat, and simmer for 5 minutes.
2. 2 Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.

By Andrew Liu

Ingredients

• ✓ lemongrass
• vegetable oil
• ginger
• red curry paste
• chicken broth
• fish sauce
• brown sugar
• coconut milk
• shiitake mushroom
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ lemongrass
• vegetable broth
• shrimp
• lime
• thai chile pepper
• ginger root
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ lemongrass
• olive oil
• red curry paste
• fish sauce
• ginger
• chicken breast
• red bell pepper
• yellow bell pepper
• onion
• coconut milk
• pineapple tidbit
• white rice
• water

Instructions

1. 1 Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
2. 2 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Taste and adjust seasonings in curry before serving over cooked rice.

By Steve Cannon

Ingredients

• ✓ lemongrass
• kaffir lime leaf
• chicken broth
• coconut milk
• thai chile
• galangal
• ginger
• chicken breast
• straw mushroom
• fish sauce
• white sugar
• key lime juice
• cilantro

Instructions

1. 1 Devein lime leaves and cut into very thin slices; set aside.
2. 2 Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
3. 3 Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.

By JuliAnne

Ingredients

• ✓ lemongrass
• brown sugar
• fish sauce
• garlic
• onion
• vegetable oil
• soy sauce
• coriander
• ginger
• cumin
• turmeric
• cayenne pepper
• beef top sirloin
• metal skewer

Instructions

1. 1 Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2. 2 Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3. 3 Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6. 6 Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

By John Mitzewich

Ingredients

• ✓ lemongrass
• chicken broth
• coconut milk
• sweet red chile sauce
• lime juice
• fish sauce
• brown sugar
• ginger
• makrut lime leaf
• chicken breast
• straw mushroom
• onion
• zucchini
• basil

Instructions

1. 1 Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2. 2 Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

By Darcy Loo

Ingredients

• ✓ lemongrass
• red chile pepper
• green chile pepper
• coriander seed
• cumin seed
• mace
• cardamom
• shallot
• garlic
• cilantro root
• black peppercorn
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• ✓ lemongrass
• chicken stock
• chicken breast
• shiitake mushroom
• red chile pepper
• kaffir lime leaf
• coconut milk
• green bell pepper
• red bell pepper
• fish sauce
• galangal
• lime juice
• green onion
• thai basil
• cilantro

Instructions

1. 1 Pour chicken stock in a large pot and bring to a boil; add chicken, mushrooms, chile peppers, lime leaves, and lemongrass. Boil until chicken is no longer pink in the centers and juices run clear, about 10 minutes. Reduce heat to medium and add coconut milk, bell peppers, fish sauce, and galangal. Boil for 2 minutes; reduce heat to low and add lime juice.
2. 2 Taste and adjust soup as necessary. Serve with green onions, basil, and cilantro.

By Zack Tullis

Ingredients

• ✓ lemongrass
• rice noodle
• olive oil
• garlic
• ginger
• red curry paste
• chicken broth
• soy sauce
• sugar
• coconut milk
• baby spinach
• shrimp
• mushroom
• cilantro
• lime juice
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
2. 2 Heat oil in a large saucepan over medium heat. Stir in garlic, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
3. 3 Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
4. 4 To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.

By Kaeli L

Ingredients

• ✓ lemongrass
• cilantro
• white sugar
• pineapple
• lime
• soy sauce
• fish sauce
• basil
• red bell pepper
• shrimp
• ginger root
• thai chile pepper
• shallot
• garlic
• peanut oil
• salt
• water
• coconut milk
• ginger root
• butter
• jasmine rice

Instructions

1. 1 Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
2. 2 Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
3. 3 Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

By Tastyeatsathome

Ingredients

• ✓ lemongrass
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• thai chile pepper
• soy sauce
• fish sauce
• white wine
• vegetable broth
• coconut milk
• red bell pepper
• broccoli
• carrot
• ginger root
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ lemongrass
• white sugar
• watermelon rind
• salt
• water
• white sugar

Instructions

1. 1 Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
2. 2 Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
3. 3 Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
4. 4 Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
5. 5 Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

By sueb

Ingredients

• ✓ lemongrass
• water
• apple
• ginger

Instructions

1. 1 Combine water, apple slices, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir, cover, and refrigerate until flavors combine, at least 1 hour.

By HurdBird

Ingredients

• ✓ lemongrass
• water
• sugar
• lime
• citric acid
• cinchona bark

Instructions

1. 1 Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves.
2. 2 Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes.
3. 3 Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.

By Lorem Ipsum

Ingredients

• ✓ lemongrass
• ancho chile pepper
• soy sauce
• brown sugar
• turmeric
• allspice
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ lemongrass
• water
• long-grain white rice
• water
• vegetable oil
• ginger
• jalapeno pepper
• shallot
• garlic

Instructions

1. 1 Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
2. 2 Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

By mrogers