Fragrant Prawn Tom Yum Fried Rice
with Tomato, Egg & Fresh Chilli
- Crustaceans
- Eggs
- Soy
- Gluten
- May contain traces of allergens
This Thai-inspired tom yum fried rice is a fragrant, flavour-packed midweek winner that'll have dinner on the table in no time. Juicy prawns and jasmine rice get tossed in punchy tom yum and ginger paste, then finished with fresh chilli, spring onion, tomato and a fried egg. Add a squeeze of lemon for a zesty, spicy kick that's seriously addictive!
Ingredients
1 packet
Jasmine rice
1
Tomato
1
Fresh Chilli
1
Spring Onion
1
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Ginger Paste
1 packet
tom yum paste
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs)
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.
• Meanwhile, thinly slice tomato into rounds.
• Thinly slice fresh chilli (if using) and spring onion. Slice lemon into wedges.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm.
• When the rice is done, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add ginger paste and tom yum paste, then cook until fragrant, 1 minute.
• Add cooked rice, baby spinach leaves and the soy sauce, tossing, until well combined, 1-2 minutes.
• Remove pan from heat, then add a generous squeeze of lemon juice. Season to taste with salt and pepper.
• Divide fragrant prawn tom yum fried rice between plates.
• Top with a fried egg and garnish with chilli and spring onion.
• Serve with tomato and any remaining lemon wedges. Enjoy!
