Tom Yum Fried Rice
Vegan tom yum paste is your secret weapon in the war on blandness. Keep it in your fridge and add it to almost anything (noodles, broth, a scramble) – you will have a tasty hero on your table in no time at all.
Ingredients 14
3 tbsp vegetable oil
100 g snake beans (yard-long beans), cut into 3 cm (1¼ in) lengths
80 g baby king brown mushrooms, halved
70 g Chinese broccoli (gai lan), stalks chopped, leaves shredded
125 g pineapple, peeled, chopped
75 g corn kernels, frozen
1⁄2 brown onion, small, sliced
2 tbsp tom yum paste, vegan
555 g jasmine rice, cooked and cold, see note
8 cherry tomatoes, halved
1 tbsp vegan fish sauce
1 tbsp Maggi seasoning sauce
chilli paste, to taste, optional
1 handful coriander and Thai basil leaves, each, chopped
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Method 3
Set a wok over a high heat for a few minutes – you want this sucker to be HOT before you start cooking.
Add the and swirl it around, then drop in the , , , , and and stir–fry for 1 minute, or until they begin to colour slightly.
Add the and stir to coat the vegetables and , then add the cooked and cold . Quickly toss to mix everything together, then add the , , , , chilli paste (if using), and chopped . Give it one final toss before serving.
Shannon Martinez's tips
Cold leftover rice is best here, but if you don’t have any, cook the rice and let it cool completely on a tray.
