Tom Yum Fried Rice
Ingredients: lemongrass, galangal, kaffir lime leaves, Thai chilies, sugar · 30 min cook time · 415kcal · ₩13,900
Ingredients
1stalk lemongrass, 1piece galangal, 3leaves kaffir lime leaves, 2chilies Thai chilies, 1tsp sugar, 1tbsp Thai chili paste, 1tbsp fish sauce, 1tbsp soy sauce, 2tbsp lime juice, 200g shrimp, 1medium tomatoes, 100g Chinese broccoli, 2cups cooked rice, 1egg egg, 50ml oil, 0.5medium onion, 2stalks green onions, 10g cilantro
Instructions
1. Finely chop lemongrass, galangal, and kaffir lime leaves. Pound them into a paste in a mortar and pestle.
2. Add Thai chilies to the paste and pound until no big chunks remain.
3. Add sugar, Thai chili paste, fish sauce, soy sauce, and lime juice to the paste. Mix well to create the concentrated Tom Yum paste.
4. Prepare shrimp by peeling and deveining. Remove seeds from tomatoes and chop. Chop Chinese broccoli.
5. Heat a wok with a lot of oil until quite hot. Fry the egg Thai-style until it has crispy, bubbly edges.
6. In the same wok, cook the shrimp until browned and crispy on one side, then flip and cook the other side. Remove shrimp from the wok.
7. Add a little more oil to the wok if needed. Add chopped onions and cook until translucent.
8. Add Chinese broccoli to the wok and toss until well coated and bright green.
9. Add cooked rice to the wok and toss quickly to break up any clumps.
10. Add the Tom Yum paste to the rice and toss continuously until all grains are coated and the rice is dry.
11. Crank up the heat to ensure the rice dries out.
12. Add the chopped tomatoes and cooked shrimp back into the wok. Toss one more time to warm them up and combine flavors.
13. Toss in chopped green onions.
14. Plate the fried rice, garnish with chopped cilantro, and top with the fried egg.
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