Tom Yum Prawn Fried Rice

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.

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.