Sizzle up an inviting plate of fried rice tossed with broccoli and tom yum paste for a spicy and savoury meal. This Thai-inspired weeknight wonder will be sure to satisfy, and qualifies just as well if you’re cooking for more than one.
- 2 cups (400 g) jasmine rice
- 500 g broccoli, cut into florets, stems chopped
- 6 coriander roots
- 2 eggs
- 1 tbsp sesame oil
- ½ cup (160 g) tom yum paste
- 4 cm piece fresh ginger, grated
- 600 g uncooked large prawns (shrimp), peeled, deveined, chopped
- 400 g green beans, cut into 1 cm lengths
- ½ cup fresh coriander leaves
- ½ cup (75 g) roasted cashews, chopped coarsely
- Lime wedges, to serve (optional)
Place rice in a sieve under cold running water until water runs clear. Place 2 cups (500 ml) water in a medium saucepan; bring to the boil. Add rice; return to the boil. Cover with a lid; reduce heat to low and cook for 10 mins. Remove from heat; stand, covered, for 10 mins. Spread rice on an oven tray. Refrigerate for 2 hrs or until cold (see tip).
Pulse broccoli in a food processor until chopped finely to resemble rice.
Whisk eggs and 2 tbsps water in a small bowl until well combined.
Heat oil in a wok over high heat. Add tom yum paste, coriander root and ginger; cook, stirring, for 3 mins or until fragrant.
Add prawns; stir-fry for 2 mins or until prawns start to change colour. Add green beans and broccoli; stir-fry for 1 min or until almost tender. Add rice and egg mixture to prawn mixture; stir-fry for a further 3 mins or until egg is cooked. Stir coriander leaves through rice.
Top fried rice with cashews; serve with lime wedges.
TIP To make this faster, place the cooked rice in the freezer for 15 minutes to cool it down quickly.