Tom yum fried rice
This tom yum fried rice recipe serves one. If you wish to make more than one serving, don't be tempted to double or quadruple the ingredients. Instead, cook the recipe twice; overcrowding the wok will lead to a subpar dish. Also, the lime leaf and galangal are intended here for flavour, not consumption, so don't try to gnaw your way through them (unless you really want to).
Servings: 1 serving
Equipment
- Wok
Ingredients
- 1 tablespoon Thai chilli jam nam prik pao (see notes1)
- 2 teaspoons thin soy sauce (see notes2)
- 1 ½ teaspoons fresh lime juice
- ¼ teaspoon sugar
- 1 tablespoon vegetable oil
- Approximate ½ cup bite sized pieces of tofu, vegan mock meat, or seafood analogue
- 10 grams very thinly sliced lemongrass from the lower parts of the stems about 2 tablespoons
- 2 teaspoons 1 fat clove minced garlic
- 10 grams thinly sliced galangal about 5 slices
- 2 makrut lime leaves quartered
- 1-2 bird’s eye chilli roughly chopped (you can omit if you dislike spicy food)
- 150 grams cooked, cold jasmine rice
- Long coriander for serving (optional)
- Sliced cucumber, and extra lime for serving (optional)
- Extra sliced lime for serving (optional)
Instructions
- Combine the chilli jam, soy sauce, lime juice, and sugar in a small bowl and give it a stir to combine everything evenly.
- Open the windows and heat a wok over medium heat for a minute or two until it’s very hot. Add the oil and swirl it around the wok. Tip in the tofu/mock meat/seafood, lemongrass, garlic, galangal coins, lime leaves, and chilli. Stir fry for 30-60 seconds, or until it’s fragrant (a few golden spots are okay but you don’t want to burn things).
- Add the rice and add the sauce from step one. Knock the heat up to high. Toss and turn the rice, stir-frying rapidly. Continue to stir-fry for a minute or two, until any clumps in the rice are broken apart and the grains are separated and evenly coated with the seasoning.
- Plate up alongside long coriander, cucumber, and fresh lime.