Tom Yum Fried Rice

Ingredients

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

Instructions

1. 1

   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.

2. 2

   In the same wok, add 3 tbsp oil on medium heat and cook the onion, red shallots for 3 minutes or until brown.

3. 3

   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.

4. 4

   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.

5. 5

   Add the kaffir lime leaves and tomatoes in, then toss until combined.

6. 6

   Pour the prawns in and mix well.

7. 7

   Top the rice with the spring onions, stir quickly until they're mixed in.

8. 8

   Serve immediately as is with slices of fresh cucumber and topped with an egg, sunny side up!