TOM YUM FRIED RICE
A great way to use up leftover rice and any leftover vegetables from your fridge, this one-pan speedy recipe is so versatile and perfect for meal prep or a quick dinner fix.
- 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
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.
Feel free to add any vegetables or protein of your choice to this dish.