Asian•quick

Tom Yum Fried Rice

Thai Tom Yum Fried Rice is a crowd pleaser! Our homemade version is incredibly easy because it uses store-bought paste packed with flavor.

Ingredients

Quantities are shown as originally provided.

1 1/4 US cup day old rice ((cooked the day before and left in the fridge overnight))
70 g / 0.15 lb Chinese broccoli ((thinly sliced))
90 g / 0.2 lb prawns/shrimp ((deveined and peeled))
3 tomatoes ((finely chopped and seeds removed))
2 g / 0.004 lb kaffir lime leaves
1 onion ((finely chopped))
2 red shallot ((thinly sliced))
2 sprig spring onions ((chopped))
cooking oil
4 tbsp tom yum paste ((or to taste))
1 tbsp sugar ((or to taste))
1/2 tbsp chicken bouillon powder ((optional))

1
Heat up a wok on high heat and add 3 tbsp oil in. Add the prawns in to cook for 2 minutes or until just cooked, then transfer to a plate.
2
In the same wok, add 3 tbsp oil on medium heat and cook the onion, red shallots for 3 minutes or until brown.
3
Turn the heat up to high and add the Chinese broccoli to cook for 2 minutes, then pour the rice in. Make sure to stir constantly to loosen the grains.
4
Scoop the tom yum paste onto the rice and mix it in well, stirring until the grains are evenly coated. Season with the sugar and chicken bouillon powder.Tip: Let the grains cook for another 2 minutes to further evaporate the moisture.
5
Add the kaffir lime leaves and tomatoes in, then toss until combined.
6
Pour the prawns in and mix well.
7
Top the rice with the spring onions, stir quickly until they're mixed in.
8
Serve immediately as is with slices of fresh cucumber and topped with an egg, sunny side up!