Broccoli and Tom Yum prawn fried rice

Add a bit of flavour and fun to your weeknight dinner.

  • 30 mins preparation (plus refrigeration)
  • Serves 4
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  • 2 cups (400g) jasmine rice
  • 500 grams broccoli, cut into florets, stems chopped
  • 6 coriander roots
  • 2 eggs
  • 1 tablespoon sesame oil
  • ½ cup (160g) tom yum paste
  • 4 cm piece fresh ginger, grated
  • 600 grams uncooked large prawns (shrimp), peeled, deveined, chopped
  • 400 grams green beans, cut into 1 cm lengths
  • ½ cup fresh coriander leaves
  • ½ cup (75g) roasted cashews, chopped coarsely
  • lime wedges, to serve (optional)


  • 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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