This must have been the easiest recipe ever! Also because I cheated. I used an instant Tom Yum paste for this, cause it turned out great anyway! I remember making this a lot when I was in college. But without the veggie and the shrimps. So literally just shallot, paste and eggs. Oh and rice of course.
The best rice to make fried rice is leftover rice, although if you must cook rice before making fried rice, make sure it is not hot steamy rice. Because the fried rice will turn soggy. And nobody likes soggy fried rice.
You can also make fried eggs/sunny side up instead of scrambled, but I like scrambled better. Also can substitute shrimps with any other animal, like chicken breast or ground pork will do as good.
Ingredients:
3 tbsp cooking oil
3 cups leftover white rice
2 shallots -thinly sliced
3 eggs -lightly beaten
1/2 cup green beans -finely chopped
1/2 cup carrot -finely chopped
8 oz shrimps -peeled and deveined
1 1/2 tbsp Tom Yum paste
2 tbsp soy sauce
1/2 tbsp sesame oil
Water (optional)
Lime wedges
1 tsp fresh cilantro -finely chopped
Instructions:
- In a small bowl, combine the Tom Yum paste, soy sauce, sesame oil. Mix well, add a little bit of water if the paste is too pasty. Then set aside.
- On a large pan/wok, over high heat, add 2 tbsp cooking oil. Add the eggs and make some simple scrambled eggs. Remove from the pan and set aside.
- On the same pan/wok over medium high heat. Add 1 tbsp of cooking oil, then add the shallots, cook until fragrant, about 2 minutes. Then add the shrimps and cook for another 3 minutes or until turned pink.
- Add the vegetables, cook for 1 minute before adding the rice and stir fry all together for another minute. Add the scrambled eggs back into the pan and mix. Stir in the sauce and mix well until all the rice is evenly covered. Stir fry for another 30 seconds to 1 minute.
- Remove from the heat and sprinkle with some lime juice and chopped cilantro, enjoy!