Easy and Quick Fried Rice Recipe: Tom Yum

With time being a valuable resource today, let's simplify cooking and avoid spending more time than necessary (SPICY LEMONGRASS STEAMED FISH: THAI STYLE). Fried rice, a quick and easy dish, is perfect for those moments when you need a meal in a jiffy. It’s also a great way to use up leftover cooked white rice, promoting sustainable cooking. Additionally, growing your own ingredients, like we do at Navas' Zen, can save time on grocery trips.

Using store-bought tom yum paste makes preparation even easier (THAI RED PRAWN CURRY). Did you know you can store Tom Yum Fried Rice in the fridge or pack it for lunch or your kids' tiffin? Watch the video for more details.

Ingredients

1 packet store-bought tom yam paste

3 cups cooked leftover white rice

6 medium-sized prawns (cleaned; can substitute with chicken or other seafood or omit for a vegetarian version)

2 medium-sized red onions, sliced

1 bunch Brazilian spinach (or other suitable vegetables)

A few kaffir lime leaves

A few torn kaffir lime leaves

Bird's eye chilies to taste

Salt to taste

3 tbsp oil

Method

Heat oil and fry prawns.

Add rice and tom yam paste. 

Stir to combine.

Add onions, spinach, and salt. 

Stir to combine.

Add kaffir lime leaves and chilies. 

Stir a few more times and remove from heat.

To serve (optional): Top with a fried egg.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).