Tom Yum Fried Rice

hot-thai-kitchen.com

Darwin

subheading: Sauce:

3 slices galangal, chopped

3 inches lemongrass, thinly sliced (use bottom half of the stalk only)

3 kaffir lime leaves, center rib removed, thinly sliced

2 Tbsp Thai chili paste, store-bought or make your own

1 Tbsp fish sauce

1 Tbsp soy sauce

1 tsp sugar

Thai chilies, to taste

2 Tbsp lime juice

subheading: The Fried Rice:

2 eggs

10 medium shrimp, peeled and deveined

¼ cup diced onion

2 stalks Chinese broccoli, stems thinly sliced, leaves roughly chopped

300 g cooked rice (1¾ cup) (see note)

1 tomato, seeds removed, bite-sized pieces

1 green onion, chopped

A few sprigs chopped cilantro

note: Note: This fried rice has quite a lot of liquid in the sauce, so it's very important that your rice is quite dry to begin with, otherwise you might have mushy fried rice. Day-old, refrigerated rice works well (as long as it wasn't too soft), but if you're making rice specifically for this dish, follow the tips in my Pineapple Fried Rice video (@4:00)

Directions at hot-thai-kitchen.com

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