Saturday, July 27, 2013

Nasi Goreng Tom Yam (TomYam Fried Rice)

Deciding what to cook for the day can be a daunting task. Isn't this a common dilemma in every household? It certainly is in mine, especially after a long day at work when my brain feels overworked. Thankfully, I always make sure to have cooked rice in the fridge and keep my pantry well-stocked. But what's the perfect dish for such a day? Enter fried rice - the ultimate "anything goes" dish, especially for a Malaysian like me.

Inspired by the ingredients in my fridge, I decided to whip up a Thai Style Fried Rice. Even though my kaffir lime plant is still in its early stages, I managed to pluck a few leaves for that essential scent. And just like that, my Nasi Goreng Tom Yam Ayam (Tom Yam Chicken Fried Rice) was born - a dish bursting with big, bold Thai flavors.


This recipe yields a generous portion, perfect for storing leftovers in the fridge. I even packed some for lunch the next day - who wouldn't want to savor this tempting, mouthwatering Tom Yam Fried Rice?


2 cups cooked white rice

1 tbsp dried chili paste

A few prawns, cleaned

A handful of squid, cleaned and thinly sliced

1/2 cup thinly sliced long beans

Fish sauce, to taste

Salt, if needed

Lime leaves



Heat oil in a pan over medium heat. Add the dried chili paste and fry until aromatic, and the oil begins to float on the surface.

Add the cleaned prawns and thinly sliced squid to the pan. Stir-fry for a few minutes until the seafood is tender and cooked through.

Incorporate the cooked white rice and thinly sliced long beans into the pan. Season with fish sauce to taste and add salt if necessary. Stir well to combine all ingredients evenly.

Finish the dish by adding fresh lime leaves to the pan and giving it a final stir. Remove from heat.

Serve the spicy seafood fried rice hot, garnished with additional lime leaves and accompanied by limau nipis or calamansi lime for added citrusy flavor.

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