TOM YUM FRIED RICE

Ingredients

For The Toppings

• 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

For The Seasoning

• 4 tbsp tom yum paste (or to taste)
• 1 tbsp sugar (or to taste)
• 1/2 tbsp chicken bouillon powder (optional)

Instructions

• 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.
• In the same wok, add 3 tbsp oil on medium heat and cook the onion, red shallots for 3 minutes or until brown.
• 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.
• 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.
• Add the kaffir lime leaves and tomatoes in, then toss until combined.
• Pour the prawns in and mix well.
• Top the rice with the spring onions, stir quickly until they’re mixed in.
• Serve immediately as is with slices of fresh cucumber and topped with an egg, sunny side up!