Ingredient and Portion
Tom Yam Fried Rice
Submit Recipe
Tom Yam Fried Rice
2 bowl cooked rice (depends on how many people)
medium prawns (depends on yr requirement)
fresh cuttlefish (depends on yr requirement - slices)
crab sticks (depends on yr requirement – cut half)
2 red chilies / chili padi (slices)
1 big onion (slices)
few pieces of curry leaves
few pcs lime leaves
1 pc lemongrass (smashed)
4 tbsp tom yam paste
2 tbsp fish sauces
1 tomato (cut 6 wedges)
1 lime (cut 8 wedges)
1 small can of peas
1 small can of pineapple (diced)
1 small can of button mushrooms (cut half)
salt to taste
2 tbsp oil
2 bowl cooked rice (depends on how many people)
medium prawns (depends on yr requirement)
fresh cuttlefish (depends on yr requirement - slices)
crab sticks (depends on yr requirement – cut half)
2 red chilies / chili padi (slices)
1 big onion (slices)
few pieces of curry leaves
few pcs lime leaves
1 pc lemongrass (smashed)
4 tbsp tom yam paste
2 tbsp fish sauces
1 tomato (cut 6 wedges)
1 lime (cut 8 wedges)
1 small can of peas
1 small can of pineapple (diced)
1 small can of button mushrooms (cut half)
salt to taste
2 tbsp oil
Method
1) Medium fire, pour oil in wok, chilies, onion, lemongrass, curry & lime leaves
2) Add in tom yam paste, stir continuously then add fish sauce
3) Stir in all the seafood, salt to taste, add in the rice
4) Lastly add in, the peas, mushrooms, pineapples & tomatoes
5) Stir another 10mins, serve hot
2) Add in tom yam paste, stir continuously then add fish sauce
3) Stir in all the seafood, salt to taste, add in the rice
4) Lastly add in, the peas, mushrooms, pineapples & tomatoes
5) Stir another 10mins, serve hot
Tips
Don't throw away, left-over rice... keep in the fridge to be prepare for the next day breakfast, lunch or dinner.
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