Tom yum fried rice

Ingredients

• 1 cup (250 ml) vegetable oil
• 200 g prawns, peeled, deveined
• 4 eggs
• 1 small bunch gai lan, roughly chopped
• 1 onion, cut into thin wedges
• 2 tbsp instant tom yum paste
• 2 cups day-old cooked jasmine rice
• White pepper, salt, MSG, to taste
• ½ small bunch coriander leaves
• 1 long red chilli, thinly sliced
• Lime wedges, to serve

Instructions

1. Heat the oil in a large wok or large frying pan. Oil blanch the prawns for 1-2 minutes until just cooked. Use a metal slotted spoon to remove the prawns to a bowl.
2. Return the pan to the heat and crack two eggs into the pan and fry sunny-side up. Remove from the pan to a plate and set aside.
3. Drain the excess oil, leaving around 2 tbsp left in the pan. Whisk the remaining eggs in a small bowl, pour into the pan and cook, stirring until set. Add the gai lan and onion and stir-fry for 1-2 minutes, until softened.
4. Add the tom yum paste and toss through the vegetables and egg, then add the rice, breaking up any clumps in the pan. Stir-fry for 2-3 minutes, then season to your taste with white pepper, salt and MSG. Return the prawns to the wok and toss to combine.
5. Divide the tom yum fried rice between serving plates. Top with the fried eggs. Sprinkle with coriander and chilli and serve with lime wedges on the side.

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