Cook the rice in a 4-quart saucepan
of boiling salted water with the lemongrass, shallot, kaffir lime leaf, and garlic, stirring occasionally, until tender, about 10 to 15 minutes. Drain
the rice and discard the lemongrass, shallot
, lime leaf, and garlic.
Heat the vegetable oil
in a large skillet over medium high heat. Add the ginger
and shallot. Cook, stirring frequently, until the mixture is translucent. Add the cooked rice, soy sauce
, fish sauce, Thai basil
, mint leaves, and cilantro and toss until well combined. Add the lime juice and adjust the seasoning, if necessary.