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Spicy tom yum fried rice
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Prep Time:
8 minutes
Cook Time:
9 minutes
Total Time:
17 minutes
Whip up quick and delicious tom yum fried rice for a flavorful midweek meal!
Ingredients:
  • 18.40 gm vegetable oil
  • 2 eggs, lightly beaten
  • 1 tsp sesame oil
  • 400g peeled green prawns
  • 150g sugar snap peas, trimmed
  • 250.00 ml frozen peas and corn
  • 600.00 gm cold cooked jasmine rice (see notes)
  • 30.00 ml tom yum paste (see notes)
  • 2 green onions, thinly sliced
  • 125.00 ml fresh coriander sprigs
  • Lime halves, to serve
Instructions:
  • Heat a wok over medium-high heat with half of the vegetable oil. Swirl to coat the pan. Add the egg and swirl to evenly cover the bottom of the wok. Cook for 30 seconds until just set. Remove from the wok onto a board, roll up tightly, and slice.
  • In a wok, heat sesame oil and vegetable oil. Stir-fry prawns until lightly browned, about 3 minutes. Add sugar snap peas, peas, and corn, then stir-fry for 2 minutes. Add rice and stir-fry until heated through and sugar snap peas are tender, about 2 minutes. Stir in paste, then add half of the onion and coriander, and stir for 1 minute.
  • Garnish rice with the rest of the onion and coriander. Accompany with lime halves.

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