Tom Yum Fried Rice | Marion's Kitchen

Use a mortar and pestle to pound the galangal and lemongrass to a fine paste. Then add the chillies and pound again until you reach a fairly fine consistency. Then add the makrut limes leaves and pound until bruised. Set aside for later.

For the stir-fry sauce, mix the ingredients in a small bowl. Set aside for later.

Heat 2 tablespoons of vegetable oil in a wok or large frying pan. Add the galangal mixture and the onion and stir-fry for about 20 seconds. Then add the prawns and stir-fry until almost cooked. Then push all the ingredients out to the side to make room in the centre. Pour in the remaining 1 tablespoon of oil and then crack in the eggs. Stir them to break up the yolks and whites. Allow to set before breaking the eggs up through the rest of the ingredients. Add the tomato and toss for about 10 seconds. Then add in the rice and the stir-fry sauce. Stir-fry until the rice is evenly coated with the sauce. Remove from heat and divide among serving plates. Serve with cucumber, spring onion and lime wedges.