Tom yum fried rice

Don't let your day-old rice go to waste. Turn it into a tantalising one-wok meal in a flash.

Ingredients (serves 4):
3 tbsp cooking oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
8 prawns, peeled and cut into bite-sized pieces
1/2 cup First Choice straw mushrooms
1 cup Libby's corned beef
1 egg, beaten
2 tbsp Woh Hup tom yum paste
6 cups cooked rice
2 tbsp light soya sauce
1/4 cup water
A handful of coriander leaves, torn
Red chillies, chopped

Method:
1. Heat the oil in a wok for 1 minute. Add the onions, garlic and prawns and fry for 45 seconds.
2. Add the mushrooms and corned beef, and stir-fry for 1 minute. Add the beaten egg and stir-fry for another 30 seconds.
3. Add the tom yum paste and stir-fry until all the ingredients are well-coated. Add the rice and mix well.
4. Add the soya sauce and water. When the rice is lightly charred, turn off the flame. Top with coriander leaves and red chilli before serving.

Tips:
Keep the wok on high heat throughout, and use strong and brisk strokes so the rice doesn't stick to the wok.

All ingredients from Cold Storage.

Recipe source: Simply Her magazine (Nov 2008)