Tom Yum Fried Rice

This is a simple to make tom yum fried rice. This recipe do not use ready made tom yum paste but home made. The paste can be kept refrigerated for about 1 week.

4 bowls of cooked white rice
100gm thinly sliced chicken 
1 carrot ( grated or cut into cubes)
100gm prawns (cleaned but leave tail intact)
100gm cauliflower florets
3 lemon grass- sliced diagonally , the white part only
6 bird eye chillies - leave whole /cili padi
4 calamansi lime leaves (daun limau purut)
2 eggs (beaten ) - optional
salt to taste

Tom Yum Paste

10 dried red chillies, break into small parts and soaked in hot water for 20mins. 
2 nips garlic
3 rose shallots
1 tsp dried prawns/udang kering (optional) -soak in water for 15mins and drain
1 1/2  tsp fish sauce 

Prepare the tom yum paste first. Blend everything together into a paste. Heat about 1/2 oil 
Saute the ingredient until fully cooked. Dish out and use as required.

For the fried rice :

Heat 2 tbsp oil. Add in chicken, cauliflower and carrot. Saute until change colour, in between add in prawns. Stir for a minute  and then add in rice. Stir fry the rice with the ingredients. If using eggs, push the rice to a side , add 1 tbsp oil , and pour in the beaten egg. Stir a bit then mix into the rice mixture.  Add in the tom yum paste as required. Add a few drops of fish sauce if required. Throw in the bird eye chillies, lemon grass and lime leaves. Adjust seasoning. Add a bit of sugar if required. 
Dish out and serve. You can make a egg omelette separately and serve instead of adding it to the dish. In Melaka, the egg is served separately with the rice.


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