Adam Liaw’s tom yum fried rice is a real Friday night banger
This dish captures the flavours of the classic Thai soup, but as a crowd-pleasing main course.
Ingredients
5 tbsp vegetable oil
6 button mushrooms, quartered
1 small bunch gai laan, washed and finely sliced
12 large prawns, shelled and butterflied
1 red onion, finely sliced
2 tomatoes, cut into wedges
1 tsp fish sauce
2 tbsp tom yum paste, or to taste
1 tsp Thai shrimp paste in soybean oil (optional)
½ tsp sugar
6 cups cooked jasmine rice
coriander, roughly chopped, to serve
4 eggs, fried, to serve
lime wedges, to serve
Method
Step 1
Heat a wok over medium heat and add 2 tablespoons of the oil. Add the mushrooms and gai laan and stir-fry for 2-3 minutes until the gai laan softens. Add the prawns, red onion and tomato and season with fish sauce. Stir-fry for 2-3 minutes until the prawns are barely cooked. Remove from the wok.
Step 2
Return the wok to the heat and add the remaining oil. Add the tom yum paste (and shrimp paste, if using) and mix until fragrant. Stir in the sugar, then add the rice and toss to coat in the oil.
Step 3
Break up the cooked rice and fry until softened and lightly toasted. Return the prawns and vegetables to the wok and toss to combine (you may need to add more oil if the rice is looking dry and dull). Adjust seasoning and serve with coriander and a fried egg on top and a lime wedge on the side.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upContinue this edition
The March 30 EditionUp next
Aries: Showing gratitude will raise your vibrations
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.
Previously
Adam Liaw’s salmon and lettuce miang
This platter of flavourful ingredients in lettuce is a great way to graze. Thai miang is usually wrapped in betel leaves but these can be hard to find, so I’ve used cos.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
