Ingredients

• 5 jumbo spot prawns (peeled and deveined)
• 3 squid (cleaned and sliced)
• 3 cups cooked jasmine rice (preferably chilled overnight)
• 3 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 2 shallots (sliced)
• 3 tablespoons Tom Yum paste
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 stalk lemongrass (finely minced)
• 3 kaffir lime leaves (thinly sliced)
• 1 red chili (sliced, optional)
• 1 medium tomato (diced)
• 1 egg
• 3 green onions (chopped)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Cook the spot prawns until pink, about 2-3 minutes. Remove and set aside.
2. Add the squid to the same pan and cook for 1-2 minutes until opaque and tender. Remove and set aside.
3. Add the remaining oil to the pan. Sauté garlic, shallots, and lemongrass until fragrant. Stir in the Tom Yum paste.
4. Add the cooked rice, breaking up any clumps. Pour in the fish sauce, soy sauce, and sugar. Stir until evenly coated.
5. Push the rice to one side of the pan. Crack an egg into the empty space and scramble until cooked, then mix it into the rice.
6. Add the tomatoes, kaffir lime leaves, and red chili. Stir to combine.
7. Return the Wild Botan Ebi and squid to the pan. Add green onions and toss everything together.
8. Garnish with fresh cilantro and serve with lime wedges.

Pro Tips

• Chilled, day-old rice works best for fried rice, preventing it from becoming mushy.
• Adjust the spice level by adding more or fewer chilies.
• Serve with a side of fresh cucumber slices for a refreshing contrast.

Order Wild Botan Ebi from Yama Seafood and create an authentic Thai culinary experience at home!