In a mini food processor, blitz the lemongrass, ginger, garlic, coriander and light brown sugar with 3 tbsp water until you have a paste. Add the chicken to a large bowl and season well. Pour over the paste. Combine so the chicken is completely coated, then cover. Transfer to the fridge to marinate for an hour.
Heat half the oil in a large sauté pan over a high heat. Add the tenderstem stir-fry and baby corn and sauté for 2 minutes. Add the pak choi and sauté for a further 2 minutes. Transfer to a bowl.
Add the remaining oil, then add the chicken once hot. Cook for 8-10 minutes, stirring constantly, until the chicken is cooked through. Add the coconut milk and bring to the boil, then reduce the heat and leave to simmer for 5 minutes.
While the chicken simmers, cook the egg fried rice according to the instructions on the packet. Add the vegetables to the chicken and leave to heat through for a minute or two. Stir through the lime juice. Serve the chicken along with the rice and finish with the coriander.