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Quick & Easy

Lemongrass Chicken Satays & Shrimp Fried Rice

The rice in this meal is inspired by Nasi Goreng, a traditional Indonesian fried rice dish. While the recipe differs by region, it’s often made with chicken, shrimp and a variety of vegetables. Here, we swap in fiber-rich brown rice to make this a well-rounded, nutritious meal for a high-carb day.

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Servings
2
Prep Time
30 min
Duration
30 min

Ingredients

Satays

  • 4 stalks lemongrass
  • 8 oz ground chicken
  • 3 green onions, finely chopped, white/light and dark green parts separated
  • ½ cup fresh cilantro
  • 1 tbsp peeled and minced ginger
  • 1 small Thai red chile, chopped 
  • 1 tbsp fish sauce
  • 2 tsp extra-virgin olive oil

Rice

  • 1 tbsp extra-virgin olive oil
  • 8 oz medium, peeled and deveined shrimp
  • 2 green onions, finely chopped, white/light and dark green parts separated
  • 1 tbsp unsalted tomato paste
  • 1 clove garlic, minced
  • 1½ cups cooked brown rice
  • 1 carrot, grated
  • 1 tbsp reduced-sodium tamari sauce

Preparation

  1. Prepare satays: Trim 3 inches off the green tops of lemongrass stalks and discard. Trim 1 inch off bottom of each stalk. Grate bottoms using a fine grater until you have 1 tbsp grated lemongrass. Reserve lemongrass stalks to use as skewers.
  2. Place grated lemongrass in a large bowl; add chicken, whites of onions, cilantro, ginger, chile and fish sauce. Mix well. Divide into 4 balls. Mould one ball around the larger end of the lemongrass, spreading it out until the meat is about 4 inches in length. Repeat with remaining balls. Brush skewers with oil. Preheat a grill to medium-high. Grill for 12 minutes, turning meat occasionally to cook on all sides.
  3. Meanwhile, prepare rice: In a large skillet on medium-high, heat oil. Add shrimp and sauté for 3 to 4 minutes; transfer to a plate. Add whites of onions and sauté for 2 minutes. Add tomato paste and garlic and cook for 2 minutes. Add cooked brown rice, carrot and tamari and cook for 2 minutes. Return shrimp to pan and heat through, 1 to 2 minutes. Serve rice with chicken satays. Garnish with reserved green onion.

Note: If following our Meal Plan, freeze half of chicken and rice separately; thaw and reheat when called for.

Nutrition Information

  • Serving Size 1/2 of recipe
  • Calories 588
  • Carbohydrate Content 48 g
  • Cholesterol Content 274 mg
  • Fat Content 23 g
  • Fiber Content 5 g
  • Protein Content 50 g
  • Saturated Fat Content 5 g
  • Sodium Content 1180 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 4 g