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 leavesB. 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 ;-)







