I prepared my own style of Tom Yum Fried Rice. I did not follow any particular recipe but devised it to the way I like it. This is a recipe which I kinda agak-agak on quantity.
List of ingredients:
A. Stock/Broth
1. Prawn head and shells
2. 6 pieces of lime leaves/daun limau (tear the leaves)
3. 3-4 stalks of lemongrass (cut lengthwise 2cm)
4. Half torch ginger flower/bunga kantan (sliced)
5. 50 ml of water
From top clockwise: torch ginger flower, lemongrass, lime leaves
B. Fried Rice
1. 2 cups of cooked white rice (I always make it a point to use overnight rice)
2. 11/2 tbsp. Tom Yum paste
3. 1 carrot julienned
4. 4 cloves of chopped garlic
5. 150 grams of chicken fillet
6. 200 gms of prawns
7. 2 red chillies sliced diagonally
Method:
- Marinade chicken pieces with 1/2 tbspn. of Tom Yum paste. Set aside in the refrigerator.
- Remove the shell and veins of the prawns. Set head and shells aside.
- Boil the 50 ml of water and throw in all ingredients A. Bring to a boil then cover and let simmer for 20 minutes to release the flavour.
- After 20 minutes, I take a sift to remove all the ingredients in the broth so that all is left is the stock.
- Place chopped garlic in the wok, pour in about 3 tbspn of cooking oil on medium high fire. Then, put in your marinated chicken and stir fry until chicken is well cooked.
- Once chicken is cooked, mix in the peeled prawns and stir fry until well cooked.
- After the prawn is cooked, add in the julienned carrot, half of the broth (you can add more later if the rice is still too dry. I prefer to add half first so that the rice won't turn soggy)and 1 tbspn. of Tom Yum paste to the wok and bring to a boil before simmering for about 3 minutes.
- Add in the rice and start to mix the rice well with the gravy/broth on high fire to get "wok hei" (just pretending to be a pro but I actually am not yeah lol). Add more of the prawn shell stock if the rice is too dry for liking.
- Add in the red chillies for the finishing touch and Voila! A dish to devour ;-)