This thing to cooking sometimes can wreck my life. Yes. It can. What to cook is the main dilemma and then, what about the ingredients? When I can't really decide or I really don't have the time to think so hard, I will decide. I decide on Fried Rice (Kampung Fried Rice, Lamb Fried Rice & Belacan Fried Rice). Remember, I told you before? Anything goes? Anything literally. Any ingredient and as long as you have cooked rice on standby (Anchovies Long Beans Fried Rice)? In my house, I should say there is no short of cooked rice (Malaysian Fried Rice & Anchovies Fried Rice). Well, what can you expect when both of us just so and must have rice daily? Of course, a Thai style fried rice is appreciated too (Tom Yum Prawn Fried Rice). Who wouldn't especially us typical Malaysians? We so love those, pretty much, about the same, more or less tastes like our Malaysian dishes? Especially spiciness and aroma (Thai Green Fish Curry, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). Nasi Goreng Tom Yam Ayam/Tom Yam Chicken Fried Rice? Have I not said enough before (Seafood Tom Yum Soup, Tom Yam Chicken & Tom Yam Fried Mee Hoon)? Tom Yam. The wonder to Thai cuisine. The ever loved tom yam paste for chicken and leftover cooked rice frying. Oh, of course, chillies, shallots, kaffir lime leaves, fish sauce and French beans for this Tom Yam Chicken Fried Rice.
3 cups cooked white rice
1 tbsp tom yam paste
300g minced chicken
300g minced chicken
4 shallots - slice
4-5 kaffir lime leaves - shredded
15 French beans - slice thinly
1 1/2 tbsp fish sauce
Red/birds eye chilies as needed - slice thinly
Spring onion as needed - slice thinly for garnishing
3 tbsp oil
Salt for taste (use sparingly as fish sauce is also salty)
When oil is heated, add minced chicken and shallots.
Cook and fry while breaking the minced chicken into smaller pieces.
Add tom yam paste and continue to fry for another 2-3 mins.
Put in all of the other ingredients.
Quickly stir to combine and coat rice with the ingredients before removing from heat.
Garnish with spring onions before serving.