Clam and lemongrass fried rice

Method

1. Mix the fish sauce, sugar and chilli in a small bowl and set aside.
2. Add the oil to a large wok or frying pan over a high heat. Add the shallot and spring onions and stir-fry for 1-2 minutes until light golden. Stir in the lemongrass and garlic, then cook for a minute more. Add the clams and stir-fry for about 3 minutes until the shells are starting to open.
3. Add the rice, stir-fry for a minute, then add the fish sauce mixture. Cook for another minute or so until everything is combined and coated with sauce. Taste and season if needed, then serve with the herbs scattered over.