This is such a flavourful dish. The combination of the lemongrass chicken with the sweetness of the pineapple fried rice is amazing!
6 chicken thighs, boneless & skinless
2 garlic cloves, peeled
2 stalks lemongrass, finely diced
1 Tbsp fresh ginger, peeled
1 tsp fish sauce
2 tsp honey
1 Tbsp canola oil
3/4 cup rice
1/4 red onion, minced
1 garlic clove, minced
1/4 cup carrot, peeled & grated
1 cup pineapple, diced
2 tsp lime juice
2 tsp soy sauce
1 tsp fish sauce
1 tsp maggi
1 green onion bunch, sliced
Place all ingredients for marinade in a food processor and blend as smooth as possible. Lightly season chicken thighs with salt and place in an oven safe baking dish. Rub marinade over chicken covering all surfaces. Saran wrap and leave in the fridge overnight. Cook 3/4 cup rice according to brand directions. Once cooked cool fully before wrapping and keeping in the fridge overnight.
Once chicken has marinated overnight. Preheat oven to 375˙F. Bake chicken in oven for 30 minutes. While chicken is baking prepare fried rice. Heat non stick frying pan on high with small amount of oil. Add onion and garlic and cook for 2 minutes until fragrant. Add in rice and cook about 1 minute without stirring until a small crust forms. Stir and cook for another 2 minutes. Add in all remaining ingredients except green onion, save for garnish.
Once chicken has baked for 30 minutes, switch oven to broil high to lightly colour top of chicken to add a bit of char for 4-5 minutes. Watch carefully to ensure it doesn't burn.
For fried rice it is important to use cold rice, this is to ensure it doesn't stick and it flacks apart better. I like to do the day before, but you can also cook a few hours before. As long as you have time to fully cool.