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Tom Yum Prawn Fried Rice

Tom Yum Prawn Fried Rice

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You know Tom Yum as the sweet and sour soup from your local Thai takeaway. Never ones to rest on our laurels, we’ve reinvented the humble Tom Yum as a delectable fried rice. An aromatic treat for the senses, you’re going to love these dramatic flavours in an unexpected package.

Tags:Naturally Gluten-FreeLactose freeSeafood first
Allergens:CrustaceansFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

⅔ cup

jasmine rice

180 g

prawns

(ContainsCrustaceans)

1

carrot

½

capsicum

1 bunch

coriander

2 tbs

tom yum curry paste

1 bunch

spring onions

Not included in your delivery

1.5 cup

water

2 tsp

vegetable oil

1 tsp

fish sauce

(ContainsFish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1210 kJ
Fat5 g
of which saturates0.7 g
Carbohydrate28.7 g
of which sugars7.8 g
Dietary Fibre0 g
Protein22.5 g
Cholesterol0 mg
Sodium1980 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely dice the carrot (peeled) and capsicum. Chop the coriander stalks and pick the leaves, and finely slice the spring onion.

2

Place the jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place the rice and water in a medium saucepan over a medium-high heat. Cover the saucepan with a lid and cook for 10-12 minutes or until the rice is soft and the water has absorbed. The rice needs to be quite dry so transfer it to a sieve and drain any excess water.

3

Meanwhile, heat the vegetable oil in a wok or large frying pan over a high heat. Add the prawns and cook for 1-2 minutes or until just pink. Remove from the pan and set aside. Add the carrot, green capsicum, and coriander stalks and stir fry for 2-3 minutes or until just tender. Add in the tom yum curry paste and cook, stirring, for 1 minute or until fragrant. Add the rice, cooked prawns, fish sauce and the spring onions and stir until evenly coated in the curry paste. Remove from the heat.

4

To serve, divide the fried rice between bowls and top with the coriander leaves.