Tuesday, 21 February 2012

Tom Yum Fried Rice

 During a recent trip to Phuket, we had the good fortune of enjoying lovely Thai food in authentic restaurants (as opposed to their flashier, tourist-traps) where the locals cooked up effortlessly simple yet delicious meals.

Here is my attempt at recreating one of them, with a twist of my own.

4 bowls of cooked rice (preferably one day old- freshly cooked rice will turn to mush when it is fried)
1 onion, diced
5 garlic cloves, minced
3 green/ bird’s eye chillies
1 carrot, diced
½ cup of frozen peas
½ cup of frozen sweetcorn
Pieces of chicken meat from two legs (thigh and drumstick)
1 tablespoon tom yum paste
3 eggs, beaten
Salt and white pepper powder

Remove the meat of 2 chicken legs. I find using scissors for this purpose saves time, although it probably is just as quick to use slices of chicken breast meat.

Shallow fry the lightly salted meat in a wok for 10 minutes. Remove the cooked chicken meat and leave aside for later. Using the same wok (add more oil if necessary), fry the onion, garlic, chillies and tom yum paste on medium high heat. Add the carrots first, cook for 2 minutes, before stirring in the rest of the vegetables. Make sure the rice is not lumpy before adding  it to the wok. Stir well for 3 minutes. Make a well in the centre of the wok, add a dash of oil and pour the eggs in. wait one minute before stirring the eggs in with the rice, but take care not to burn the rice. Season well with salt and white pepper. Serve while hot.

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