No items found.

Tom Yum Fried Rice


Prep Time: 30 minutes

Total Time: 45 minutes

  • 1¼ Cup Dynasty Jasmine Rice (cooked the day before and left in the fridge overnight)
  • ¼ lb Chinese broccoli, thinly sliced
  • ½ lb Prawns/Shrimp, deveined and peeled
  • 3 Tomatoes, finely chopped and seeds removed
  • 5 Kaffir lime leaves
  • 1 Yellow Onion, finely chopped
  • 2 Shallots, thinly sliced
  • 2 Spring onion sprigs, chopped
  • 1 Egg, sunny side up and crispy
  • 6 Tbsp. Dynasty Sesame Oil, divided

For The Seasoning:

  • 4 Tbsp. Tom yum paste (or to taste)
  • 1 Tbsp. Sugar (or to taste)
  • ½ Tbsp. Chicken bouillon powder (optional)
  1. Heat up a wok on high heat and add 3 tbsp Dynasty Sesame oil. Add the prawns in to cook for 2 minutes or until just cooked, then transfer to a plate.
  2. In the same wok, add 3 tbsp Dynasty Sesame Oil on medium heat and cook the onion, red shallots for 3 minutes or until brown.
  3. Turn the heat up to high and add the Chinese broccoli to cook for 2 minutes, then pour the Dynasty Jasmine Rice in. Make sure to stir constantly to loosen the grains.
  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.
  5. Add the kaffir lime leaves and tomatoes in, then toss until combined.
  6. Pour the prawns in and mix well.
  7. Top the rice with the spring onions, stir quickly until they're mixed in.
  8. Serve immediately as is with slices of fresh cucumber and topped with an egg, sunny side up!

#summerrecipes #summermeal #summerdish #summercooking #summerideas #summersnack #asianrecipe #asiandish #friedrice

Dish Type / Ethnic Cuisine
Main Dish