Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 460 g) | Mỗi phần460 g |
|---|---|---|
| Sugar | 4.5 g | 4.5 g |
| Energy | ~3200 kJ | ~3200 kJ |
| Sodium | 1580 mg | 1580 mg |
| Protein | 39 g | 39 g |
| Fat, total | 24 g | 24 g |
| Carbohydrate | 88 g | 88 g |
| Saturated fat | 6.5 g | 6.5 g |
Thai-inspired wok-fried rice with lemongrass, kaffir lime, chilli and mixed proteins
Steamed jasmine rice, peeled succulent prawns, tender sliced chicken pieces, scrambled hen eggs, green peas, finely diced carrots, minced lemongrass, julienned kaffir lime leaves, fresh red chillies, galangal extract, chili jam paste (nam prik pao), fresh lime juice, fish sauce, minced garlic, aromatic crispy fried shallots, vegetable cooking oil.
Tom Yum fried rice (cơm chiên Tom Yum) is a vibrant Southeast Asian fusion dish that reimagines the foundational elements of Thailand's legendary hot and sour soup into a brilliant stir-fry format. By incorporating a concentrated paste of lemongrass, kaffir lime, and galangal into a roaring wok, the fluffy jasmine rice grains absorb a complex balance of spicy, sour, and herbal notes that pair perfectly with robust land and sea proteins.
Contains crustacea (prawns, shrimp paste traces in tom yum base), gluten and soy (seasoning elements), egg (scrambled hen eggs), and fish (fish sauce). Prepared in a commercial kitchen environment that also handles peanuts, sesame, and dairy.
Best enjoyed immediately while piping hot and packed with aromatic citrus freshness. Leftovers can be stored in an airtight container in the refrigerator and should be consumed within 24 hours due to the mixed seafood components.
If saving leftovers, ensure the dish cools completely before closing the container to avoid trapping condensation, which can blunt the fragrant citrus profiles.
To reheat, toss the fried rice continuously in a preheated skillet or wok over high heat for 3 to 4 minutes until steaming throughout, ensuring the prawns and chicken are fully warmed without overcooking.
Serve piping hot on a flat ceramic plate. Garnish with an extra scatter of crispy fried shallots and a fresh wedge of lime on the side to squeeze over right before eating for a bright pop of acidity.
