Adam Liaw’s tom yum fried rice is a real Friday night banger

Name: Adam Liaw’s tom yum fried rice is a real Friday night banger
Cook time: 30 min
Yield: 4-6
Cuisine: Thai
Ingredients: 5 tbsp vegetable oil; 6 button mushrooms, quartered; 1 small bunch gai lan, washed and finely sliced; 12 large prawns, shelled and butterflied; 1 red onion, finely sliced; 2 tomatoes, cut into wedges; 1 tsp fish sauce; 2 tbsp tom yum paste, or to taste; 1 tsp Thai shrimp paste in soybean oil (optional); ½ tsp sugar; 6 cups cooked jasmine rice; coriander, roughly chopped, to serve; 4 eggs, fried, to serve; lime wedges, to serve

Adam Liaw

March 27, 2025

All the flavours of Thailand’s famous tom yum soup, only as fried rice.William Meppem

easyTime:< 30 minsServes:4-6

This dish captures the flavours of the classic Thai soup, but as a crowd-pleasing main course.

Ingredients

5 tbsp vegetable oil
6 button mushrooms, quartered
1 small bunch gai lan, washed and finely sliced
12 large prawns, shelled and butterflied
1 red onion, finely sliced
2 tomatoes, cut into wedges
1 tsp fish sauce
2 tbsp tom yum paste, or to taste
1 tsp Thai shrimp paste in soybean oil (optional)
½ tsp sugar
6 cups cooked jasmine rice
coriander, roughly chopped, to serve
4 eggs, fried, to serve
lime wedges, to serve

Method

Step 1
Heat a wok over medium heat and add 2 tablespoons of the oil. Add the mushrooms and gai lan and stir-fry for 2-3 minutes until the gai lan softens. Add the prawns, red onion and tomato and season with fish sauce. Stir-fry for 2-3 minutes until the prawns are barely cooked. Remove from the wok.
Step 2
Return the wok to the heat and add the remaining oil. Add the tom yum paste (and shrimp paste, if using) and mix until fragrant. Stir in the sugar, then add the rice and toss to coat in the oil. Break up the cooked rice and fry until softened and lightly toasted. Return the prawns and vegetables to the wok and toss to combine (you may need to add more oil if the rice is looking dry and dull). Adjust seasoning and serve with coriander and a fried egg on top and a lime wedge on the side.