Tomyam Fried Rice

 
We all love a good tom yam soup don't we? Well, I tasted this dish in one of our favorite haunts here in Kelantan. A favorite haunt being as unlike the eating outlets in Kuala Lumpur, Penang and other states that I have visited so far, the standard of food is a bit low here. Maybe we dont know where to look or somehow the places we already started to enjoy started to loose their touch and the service turned dreadful.

Now back to my tom yam rice, well have to say a few nice words about this outlet right. It is a food chain here called the Noodle station, they serve various forms of noodles, rice, and even continental dishes and great non-alcoholic drinks. The place actually got better instead of getting worse, even the kids' menu is quite varied instead of the usual nuggets and chips.

I decided to give this particular rice a try and came up with this recipe.

For 3-4 people

1 1/2 cups cold cooked rice
2-3 tsp tom yam paste (shop bought)
Kaffir lime leaves ( about 3)
1 stick lemongrass, use the bottom half, bruise it a little to release the flavor
2 cloves of garlic or 1 fat clove of garlic, finely chopped

2-3 thai red chillies, finely chopped
2 spring onions, cut into  about 1/2 inch pieces
2-3 fried eggs to serve
1 sausage, sliced( optional) or finely chopped boneless chicken , about 1/2 cup when chopped.
oil

1. Heat a wok, add oil enough to cover a thin layer at the bottom, add the chopped-up chicken if using or sausages and stir fry till it's cooked through and starting to colour. Then add garlic, chillies, kafir lime leaf torn up and lemongrass, stir fry till they release their aroma.

2. Add in your tom yam paste and a little water, just a sprinkle, so it won't the paste doesn't burn, stir fry 1 minute.

3. Now add your rice along with spring onions, make sure you have fluffed it up before adding it into the rice, along with the spring onions, and sausage if using, toss well to combine. Taste season with salt if necessary, or add a little light soy sauce. Serve with a fried egg on top.