Vegan Tomyum Fried Rice

When I think of food originating from Thailand, I think of bright colours and tangy taste. I grew up eating a variety of Thai fried rice, cooked by Malays, Chinese, Indians and Thais themselves. And I conclude that the most important ingredient is the herbs. You wouldn't believe that this does not require any processed Tomyum paste at all! But if you could make your own Tomyum paste, please do. It's worth it.

INGREDIENTS

For the paste:
2 cloves of garlic
1 medium-sized onion
A few bird's eye chili
An inch of fresh ginger
Quarter stalk of lemongrass

1 cup of chopped carrot
1 cup of oyster mushrooms (or any type of mushrooms)
2 pieces of kaffir lime leaves, chopped
A stalk of fresh cilantro, chopped
1 tbsp of soy sauce
Salt and pepper, to taste
1 tsp of sugar

DIRECTIONS

1. Grind the ingredients for the paste with food processor or pestle and mortar.
2. Heat oil in pan on high.
3. Saute the paste for a few mins. Add in carrot and stir for 5 mins or until soft.
4. Add in remaining ingredients and toss overnight rice in.
5. Stir everything well for another 5-7 mins.
6. Serve with freshly squeezed lime.