Ingredients
- 2 cup Cold Cooked Jasmine rice
- 12 pieces of prawns, peeled and deveined.
- 2 cloves of garlic, minced
- 1/2 medium sized brown onion, diced
- 1/2 tomato, diced
- 2 tablespoon Valcom Tom Yum Paste
- 1 or 2 tablespoon Fish Sauce
- 2 tablespoon Extra Virgin Olive oil or any oil to fry
- 2 eggs
- 1 teaspoon of caster sugar, to balance out the sourness
Method
- Heat 2 tablespoons of the extra virgin olive oil in a wok or large frying pan over high heat.
- Add the prawns until almost cooked, and set aside
- Add the onion and garlic and stir-fry for half a minute or until just softened.
- Add the egg and stir fry until half way cooked. Then push everything to one side of the pan.
- Add the cold cooked rice, Valcom tom yum paste and fish sauce and sugar. Stir-fry until well combined and lastly add the diced tomato and sliced spring onion. Garnish with some more tomato or cucumber slices and crackers on the side. Enjoy whilst hot
Product used in recipe
- Valcom - Tom Yum Paste
- Squid Brand - Fish Sauce