Tom Yum Fried Rice

Steps

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1. 1
   Prepare a marinade by combining the chicken thigh with torn lime leaves, lemongrass, salt, MSG, potato starch, garlic powder, white pepper, and fish sauce.
   ▶ ≈0:12
2. 2
   Refrigerate the marinated chicken for 20 minutes.
   ▶ ≈0:24
3. 3
   Prepare overnight rice that has been cooked, cooled, and refrigerated.
   ▶ ≈0:36
4. 4
   Crack an egg into a bowl, add salt and MSG, and whisk together.
   ▶ ≈1:01
5. 5
   Pour the beaten egg into hot oil and stir constantly to create ribbon-like pieces. Cook until lightly browned and set aside.
   ▶ ≈1:14
6. 6
   Add the marinated chicken to hot oil and brown on all sides.
   ▶ ≈1:27
7. 7
   Add shallots, salt, and MSG, then incorporate the lime leaves and lemongrass for aromatics.
   ▶ ≈1:27
8. 8
   Stir in the Tom Yum paste and aged garlic puree, cooking until fragrant.
   ▶ ≈1:40
9. 9
   Add the overnight rice, salt, MSG, fish sauce, light soy sauce, and white pepper. Use the back of a ladle to break up any rice lumps and combine evenly.
   ▶ ≈1:40
10. 10
    Continue stirring until the rice is piping hot throughout.
    ▶ ≈1:56
11. 11
    Add chili flakes, spring onions, reserved egg ribbons, and bamboo shoots.
    ▶ ≈2:09
12. 12
    Stir in bean sprouts, then remove from heat and fold in fresh coriander.
    ▶ ≈2:09
13. 13
    Transfer the fried rice to a serving plate and top with a crispy fried egg.
    ▶ ≈2:22
14. 14
    Garnish with fish sauce, fresh coriander, and fresh red chilies. Squeeze fresh lime juice over the top to cut through the richness.
    ▶ ≈2:22