Thai Rice-Salad With Lemongrass - cooking recipe

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)
450 450 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)

Preparation

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.