Crispy Tom Yum Fried Rice with Jammy Egg

Method

1. Bring water to a boil in a small 14 cm pot over medium-high heat, gently lower in the fridge-cold eggs with a ladle and cook for 6 min 30 sec. Move them straight into cold water (iced if possible) to cool, then peel. You will get jammy, just-runny yolks.

   Add in this stepEggs, straight from the fridge 2

   medium-high heat

2. Finely chop the garlic and shallots. Peel the tough outer layers off the lemongrass and mince only the tender core very finely. Remove the lime leaf ribs and cut the leaves into hair-thin strips, slice the scallions and halve the tomatoes. Break up any rice clumps with your hands.

3. Heat the oil in a 26 cm wok or pan and fry the garlic, shallots and lemongrass over medium heat for 1 min 30 sec, until fragrant and the garlic is pale gold.

   Add in this stepCooking oil 2 tbspGarlic cloves 2Shallots (or 1/4 onion) 1Lemongrass (tender inner part) 1

   medium heat

4. Add the shrimp and stir-fry over medium-high heat for 2 min. Once they turn pink, add the chili paste and stir it into the oil.

   Add in this stepPeeled shrimp 160 gNam prik pao (Thai chili paste in oil) 2½ tbsp

   medium-high heat

5. Add the rice and stir-fry over high heat for 4 min, pressing it down with the spatula and flipping it over and over, until every grain is coated and separate.

   Add in this stepCold cooked jasmine rice (or any long-grain rice) 400 g

   high heat

6. Drizzle the fish sauce and palm sugar around the hot edge of the pan so they sizzle, then add the tomatoes, half the lime leaves and the scallions and toss over high heat for 1 min. Lower the heat to medium-high heat, press the rice flat into the pan and leave it untouched for 1 min 30 sec so the bottom forms a crisp crust. It is ready when it crackles and smells toasty.

   Add in this stepFish sauce 3 tspPalm sugar (or sugar) ¾ tspCherry tomatoes 6Makrut lime leaves 1½Scallions 1

   high heat→medium-high heat

7. Scoop it into bowls in large pieces, crispy side up, and top with the halved jammy egg, lime wedges, cilantro and the remaining lime leaves. Squeeze plenty of lime over just before eating.

   Add in this stepLime 1Cilantro sprigs 3Makrut lime leaves 1½