Quick & Easy

Broccoli and tom yum prawn fried rice

A sustainable riff on a takeout classic!
Broccoli and tom yum prawn fried rice

A bowl of broccoli and tom yum prawn fried rice (image above)


Looking for a way to repurpose leftover rice? Make this simple broccoli and tom yum prawn fried rice recipe. We add broccoli and delicious tom yum prawns to create a filling fried rice recipe that can be shared at the dinner table or at your next big family gathering.

Waste-Not Tip:

You could also use 4 cups leftover cooked rice to make this recipe.

If you loved this recipe for fried rice with prawns. then check out our collection of speedy, but tasty, fried rice dishes.



1.Place rice in a sieve under cold running water until water runs clear. Place 2 cups (500ml) water in a medium saucepan; bring to the boil. Add rice; return to the boil. Cover with a lid; reduce heat to low and cook for 10 minutes. Remove from heat; stand, covered, for 10 minutes. Spread rice on an oven tray. Refrigerate for 2 hours or until cold (see tip).
2.Pulse broccoli in a food processor until chopped finely to resemble rice.
3.Wash coriander roots and chop coarsely.
4.Whisk eggs and 2 tablespoons water in a small bowl until well combined.
5.Heat oil in a wok over high heat. Add tom yum paste, coriander root and ginger; cook, stirring, for 3 minutes or until fragrant.
6.Add prawns; stir-fry for 2 minutes or until prawns start to change colour. Add green beans and broccoli; stir-fry for 1 minute or until almost tender. Add rice and egg mixture to prawn mixture; stir-fry for a further 3 minutes or until egg is cooked. Stir coriander leaves through rice.
7.Top fried rice with cashews; serve with lime wedges.

To make this faster, place the cooked rice in the freezer for 15 minutes to cool it down quickly.


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