Tom Yum Prawn Fried Rice

The ever loved easy to put together fried rice is back, I'm also featuring Tom Yum again. Nice kicky punchy fried rice and of course Thai absoluteness ((Tom Yum Fried Mee Hoon) which I'm sure is a favourite? A familiarity in Thai stalls, those stalls you will notice in coffee shops at the outside corner mostly? Of course. I agree because I too do the packing back from time to time when laziness has crept in. How about today, I lead you towards the direction of making Tom Yum Prawn Fried Rice in your kitchen)? Tom yum paste, fresh prawns, onion, chillies, kaffir lime leaves and for veggies, checkmate your fridge first. Any kinda veggie will do, and as always, you must use whichever you already have instead of waiting till last minute and throwing. Tom Yum Prawn Fried Rice. What else should I say? A revelation of joyous always loved tastes.

Ingredients

3 cups cooked white rice

10 medium size prawns - de-vein and leave the tail part on

15 french beans/kacang buncis - remove strings and sliced thinly

5 shallots - sliced thinly (kept aside 1/4 amount for finale) 

5 garlic - chopped

1 tbsp (more or less) of ready-made tom yam paste

4-5 birds eye chillies/chilli padi - sliced (alternatively red chillies)
3 kaffir lime leaves/limau purut - shredded

4 tbsp oil

Salt for taste

Method:

Heat oil. Add prawns, garlic and 3/4 amount of the sliced shallots.  

Stir and fry until prawns are cooked.

Put in rice, tom yam paste and season with salt. 

Stir to combine all the ingredients. 

Add beans, 1/4 amount of the kept aside shallots, chillies and lime leaves.

Give a couple of stirs and dish out.