Tom Yum Fried Rice
Servings: 2 mealsCooking time: 30 minutes
Chefs' Cookery Club brings you the most delicious Thai rice today. As promised at the making of Thai Seafood Rice, we bring you another delicious Thai rice.
Tom Yum is an ancient Thai soup. This tom yum gets flavor from a ginger-like potato called galangal, a lime-like leaf called kaffir lime leaf, with sorghum, lime juice and chili.
Although Thai jasmine rice is a good choice for this type of rice, if you find it difficult, make sure to make it with basmati or any other type of rice you use. Also, the rice should be pre-cooked and then chilled. You can easily use leftover rice if you are preparing it for dinner.
Although we only used prawns in this recipe, you can add squid and fish as you like. Or you can discard all the seafood and add any type of meat you like to get a different taste.
Note that the galangal used in this recipe can be replaced with ginger, kaffir lime leaves with lime or narang leaves, and Thai chilli pods with ripe raw chilli pods.
Place a Bulls-Eyed Egg on top of the Tom Yum Fried Rice and serve hot to the family.
Try it out and tell us how your family reacts.
Ingredients
Steps
Let's make Tom Yum sauce first. Put galangal, kaffir lime leaves and sorghum in a blender and blend for a minute (if you have a mortar, grind everything by hand until finely chopped)
Add Thai chillies and blend for another minute
Remove the mixture from the blender and place in a bowl
Add Thai chilli paste, fish sauce, soy sauce, sugar and lime juice and mix well
Now, let's make Tom Yum rice. Place a large saucepan on the stove and add oil
When the oil heats up well, add the prawns and fry well
Once well fried, remove the prawns from the pan
Add onion to the shrimp oil and fry for about a minute
Add Chinese cabbage or cabbage and stir fry for another two minutes
Add the cooled rice and if there is any rice, break it up with a spoon
Sprinkle some sauce mixture over the rice
Stir well until the sauce mixture is well mixed with the rice
Finally add the fried prawns and tomatoes, stir well for 2 minutes and remove from the oven