Name: TOM YUM FRIED RICE
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups cooked rice (I used brown rice); 2 tablespoons olive or avocado oil; 1 small red onion, diced; 1 carrot, grated; 1 red capsicum, chopped; 1 baby pak choy, chopped; 1 tablespoon tomato paste; 2 tablespoons tom yum paste (make sure to use paste suitable for vegetarians/vegan); 1 tablespoon soy sauce; 1/2 tablespoon sesame oil; 1/2 cup hot water; fresh coriander, for serving; lime wedges, for serving

Instructions

Heat oil in a large pan or wok over medium-high heat. Add the diced red onion and sauté for 2 minutes until it becomes translucent.
Add carrots, capsicum and baby pak choy stems (leave the leaves aside) to the pan. Stir-fry for another 3 minutes until the vegetables are slightly tender.
Add tomato paste, tom yum paste, soy sauce, sesame oil and hot water. Cook for another 3 minutes.
Add cooked rice to and break it up with a spatula to separate any clumps. Add in pak choy leaves. Stir well to coat the rice evenly with the sauce and incorporate vegetables. Cook for 5 minutes until the rice heated through and slightly crispy.
Serve warm, garnished with fresh coriander and enjoy right away.

TOM YUM FRIED RICE