Thursday, 26 May 2011

Tom Yum Fried Rice (Fusion Taste Team: Challenge 3)

For Challenge Number 3 we were given the task of using the Tom Yum paste that was included in our hamper.  Tom Yum paste would normally be used to make a soup however as Mr M and I aren't huge soup fans I decided not to do this. Actually, I've got that wrong, we are soup fans, however I am just not keen on homemade soups. I know by rights I should be, but I am not!

I decided to make a fried rice dish with the Tom Yum paste instead which we had as a quick dinner after work this week.

To make fried rice, the rice you need to use is cold, cooked, leftover rice. I don't often have leftover rice mainly because I'm worried about food poisoning and secondly, because any leftovers go to the chickens so when a recipe calls for leftover rice I turn to advice that I read from Jamie Oliver once and which I shared on Twitter this morning. Cook the rice as normally, cool it down and chill for about 30 minutes. It's probably not ideal but it has always worked for me and if you're short on time and can't prep the rice well in advance then it's the next best thing.

This recipe serves 2-3 as a main meal.

Tom Yum Fried Rice


2 tbsp olive oil
2 large eggs
300g cooked rice 
8 mushrooms, halved (quartered if they are big)
1 thumb sized piece of ginger, finely chopped
190g cooked and peeled prawns
2.5 tbsp WorldFoods Thai Tom Yum Paste


Beat the egg and season with some salt and freshly ground black pepper. Heat 1tbsp of oil in a deep, wide, non-stick frying pan or wok, over a medium heat.  Add half the egg to make a thin layer and cook for a few minutes.  Tip out and allow to cool before shredding and repeat with remaining egg.

Heat a tbsp of oil in a wok. Add the chopped ginger and stir fry until fragrant. Stir in the Tom Yum paste and fry for a further minute.

Throw in the mushrooms and prawns and stir fry for 2-3 mins before stirring in the rice and cooking for a further 5 minutes until everything is heated through.

You can add other vegetables if you like. I kept it simple this time but in future I might add some carrots or beans to bulk it out further.  I'm not sure the egg I used was anywhere near authentic but it added something to the fried rice dish. (I know the egg on my picture looks scarily yellow - that's because they were fresh out of my chickens bottom!)

Tom Yum is a hot and sour taste. To start with I wasn't entirely sure whether I liked it or not but by the end of the meal I was almost licking my plate!

Do check out the rest of the taste team's experiences on the World Foods Fusion of Flavours Facebook page.

love & kisses
Mrs M x


  1. Ooh I love egg fried rice but I am filthy and make it with tomato ketchup.

  2. We've almost co-incided again, in that I made an Indonesian Fried Rice with Mackerel this week. Mine was made with Red Thai curry paste and followed your recipe fairly closely otherwise - except for the mackerel of course! I am sure we could swap houses and almost not notice the difference. :)

  3. I love egg fried rice too, infact i like most rice dishes, great post.

    Sadie xx

  4. I used to be iffy about leftover rice too - but it's fine. We have a rice cooker so I cook a big batch and portion it off and freeze it striaght away. When I need it I defrost it in the fridge and then reheat til it is piping hot.

    I expect defrosted rice would work well in this dish :)


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