Tom Yum Fried Rice Recipe With Paste

Mix chili peppers shallot garlic shrimp paste dry shrimp and 2 tbs oil in a blender. Stir gently and leave for 3 minutes under medium heat. Add chilly powder and stir again.

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Pin On Cooking One Dish Meal

2 cups of steamed rice.

Tom yum fried rice recipe with paste. Ingredients 2 tbsp finely sliced fresh or frozen lemongrass from the bottom 3 inches of about 4 stalks 1 tbsp finely chopped fresh or frozen galangal 1 small fresh or frozen kaffir lime leaf central ribs removed and discarded leaf very finely julienned 2 fresh red thai chiles stemmed and. Leave to set for about a minute and then break it up into large chunks. Add cooked fragrant rice and mix it well until every grain is well coated with the sauce. Add the pre cooled rice.

Lime wedges to serve. Turn the heat up to high and pour in the eggs. To make thai chili paste. Then add the rest of the ingredients and cook over medium heat until it forms a paste.

Move the ingredients to a side and add tom yum paste in the middle. Ingredients 2 tablespoons oil 1 egg lightly beaten 2 cloves garlic finely minced 2 oz chicken meat cut into thin pieces 6 shelled and deveined shrimp 6 canned straw mushrooms 3 tablespoons frozen peas and carrots 1 tablespoon thai roasted chili paste or nam prik pao 2 cups leftover steamed. Pour 3 tbsp of canola oil on a pan and heat over high heat. 10 small peeled and deveined prawns.

Stir again and leave for 3 mins. Switch off the flame. 3 cups day old cooked rice see my video for how to make rice for fried rice here cucumber slices to serve. Stir fry about 2 3 minutes.

Now its ready. Stir vigorously until paste and all ingredients mixes well. 1 small onion diced. Add the eggs one at a time and fry for about 1 1 2 to 2 minutes until edges are browned and crispy.

If you can t find any at your local store any asian supermarket or online asian food store will have them available. Add the rest of oil to a pot and add the mixture. With the wok still on high heat brown off the diced mushrooms for a minute or two then set aside with the prawns. Push the prawns and veg to the sides of the pan making a space in the centre.

2 teaspoons of shrimp paste. It has to be seasoned with shrimp paste chili lime and fish sauce. Stir in scrambled eggs to the rice. Add tomatoes and pineapple.

Fry the rice in high flame until the rice is dry. 1 small tomato cut into wedges. 1 set of tom yum herb lemongrass galangal and lime leaves 1 4 cup of sliced mushroom. Mix well until all the sugar is dissolved and set aside.

In a small bowl combine the tom yum paste low sodium soy sauce oyster sauce sesame oil cane sugar and water. Turn the heat up to high then add 3 tbsp of cold water. Over a medium heat add another 2 tsp of oil to the wok along with the tom yum paste soy sauce and rice. Add the tom yum paste and tamarind paste into the pan and fry off the prawns and veg till fragrant.

Spring onion scallions to serve. 3 tbsp vegetable oil.