The classic flavours of Thai tom yum soup get a fried rice makeover, and boy is this dish a success in my book! It’s so incredibly fragrant and has just the right level of spice to make your tastebuds sing.
2 tbsp finely chopped galangal
1 lemongrass, pale part bruised and finely chopped
3 birdseye chillies
4 kaffir lime leaves, finely chopped
3 tbsp vegetable oil
1 small onion, diced
10 small peeled and deveined prawns
2 eggs
1 small tomato, cut into wedges
3 cups day-old cooked rice (see my video for how to make rice for fried rice here)
cucumber slices, to serve
spring onion (scallions), to serve
lime wedges, to serve
Stir-fry sauce:
2 tbsp nam prik pao* (store-bought or try my homemade version)
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp lime juice
Use a mortar and pestle to pound the galangal and lemongrass to a fine paste. Then add the chillies and pound again until you reach a fairly fine consistency. Then add the kaffir limes leaves and pound until bruised. Set aside for later.
For the stir-fry sauce, mix the ingredients in a small bowl. Set aside for later.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan. Add the galangal mixture and the onion and stir-fry for about 20 seconds. Then add the prawns and stir-fry until almost cooked. Then push all the ingredients out to the side to make room in the centre. Pour in the remaining 1 tablespoon of oil and then crack in the eggs. Stir them to break up the yolks and whites. Allow to set before breaking the eggs up through the rest of the ingredients. Add the tomato and toss for about 10 seconds. Then add in the rice and the stir-fry sauce. Stir-fry until the rice is evenly coated with the sauce. Remove from heat and divide among serving plates. Serve with cucumber, spring onion and lime wedges.
Notes:
– Nam Prik Pao is a concentrated roasted Thai chilli jam. It often includes chillies, garlic, shallots, dried shrimp and shrimp paste. It’s available from Asian grocery stores or try Amazon or online Thai supermarkets.
