• 1 large onion (half sliced to thin strips, another half diced into small pieces))
  • 1 medium sized tomato (cut into wedges)
  • 2cm young ginger (diced thin)
  • 150g pineapple (cut into thin wedges)
  • 100g honey glazed ham (slice into thin strips)
  • 1 tablespoon tom yum paste
  • Half teaspoon vinegar
  • Salt (2 teaspoon) or to taste
  • 4 tablespoon olive oil
  • 200g Cooked basmati rice (keep in refrigerator for 5-6 hours before cooking to get a crisp tender texture)
  • 1 tablespoon red chilly powder
  • 3 tablespoon processed green peas


  • STEP 1
    Heat olive oil in a pan and add the diced onions. Once mildly sauteed (turn to light brown), add young ginger and ham. Stir gently for 5-7 mins until ham edges turn to mild brown.
  • STEP 2
    Move the ingredients to a side and add tom yum paste in the middle. Add the pre-cooled rice. Stir vigorously until paste and all ingredients mixes well. Add chilly powder and stir again.
  • STEP 3
    Add tomatoes and pineapple. Add vinegar. Add green peas. Stir gently and leave for 3 minutes under medium heat. Stir again and leave for 3 mins. Now its ready to serve.

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