Nasi goreng tom yam (tomyam fried rice)

Ingredients

• For the paste
• 1 lemongrass/serai
• 1/2 inch roasted belacan
• 1/2 inch lengkuas/galangal
• 2 shallots
• 4-5 fresh red chillies
• ** blend/ground to a smooth paste
• Others
• 3 cups cooked white rice
• 2-3 pieces of squids/sotong - sliced into rings
• 10 medium size prawns - de-vein and leave the tail on
• 2 tsp fish sauce
• 3-4 kaffir/limau purut leaves - shredded/sliced thinly
• 10 long beans - cut into rings
• 1 tsp sugar
• 4 tbsp oil
• Salt (if needed)

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Preparation

• In the heated oil, fry the paste till oil floats.
  Add squids and prawns.
  
  Continue to stir till both are cooked.
  Add rice, long beans, fish sauce, sugar and salt (if needed).
  
  Stir continuously to combine all the ingredients together.
  Lastly add lime leaves, stir again and remove from heat.
  
  Serve with limau nipis/calamansi lime.