However, I get a kick out of this fried rice recipe. Why? For the simple reason that I am a big chilli addict. I happened to come across a fried tomyam noodles recipe when i was surfing through some local food blogs, and decided to adapt the recipe for fried rice. As I love my food spicy, i usually throw in my favourite ingredient - the chilli padi. Sometimes I forget that I have such a high threshold for spice, that my hubby gets the brunt of it when he eats my food.
But no worries, for this recipe, the little killer chilli padis have been left out. I love the flavour of this fried rice, especially with the fragrance of the lemongrass. Seriously, what can go wrong with tom yam and seafood?
Tom Yam Seafood Rice
(serves 2)
- 2 servings of rice that have been refrigerated overnight
- 2 tbsp tom yam paste (optional : add in a tsp of brown sugar if you like to have a little balance of sweetness)
- 3 lemongrass stalks, cut to pieces, make slits on the stalks to release the aroma
- 1 tbsp chopped garlic
- 1 tbsp chopped onion
- vegetable or olive oil
- 8 large prawns, veins removed
- 1 squid, sliced
- In a wok, heat some oil and stir fry the garlic, onion & lemon grass stalks till fragrant. Add prawns and squid, stir fry till everything is cooked. Set aside on a plate. (Note: Add the squid after the prawns. Squid cooks faster and turns rubbery when overcooked.)
- Return the lemongrass stalks to the wok. Add the rice followed by the tom yam paste. The rice should be fully coated in the tom yam paste. (You may add in more tom yam paste if desired)
- Return the previously cooked seafood that you set aside and mix in thoroughly with the rice.
- Serve rice in a bowl or on a plate
* If you are a big chilli padi fan as I am, slice 2 chilli padis and fry them together with garlic, onions and lemongrass at the start. Be warned that it can get real hot!
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