Seafood Tom Yum Fried Rice Parcel

Seafood Tom Yum Fried Rice Parcel

Serves 6 Serves 6
Ready in 45 min. Ready in 45 min.


  • 8 Mission Supersoft Onion & Chive Wraps
  • 200 gm Emborg 3 Cheese Bake
  • 1 tbsp Emborg Cook & Bake

For Fried Rice

  • 1 tbsp Emborg Cook & Bake 
  • 4 bowls Rice, cooked
  • 200 gm Prawn, peeled
  • 100 gm Squid, cut into rings
  • 200 gm Oyster mushroom, shredded coarsely 
  • 6 Garlic Cloves, minced
  • 8 Cili Padi (Bird’s Eye Chilli), chopped
  • 6 tbsp Tom Yum Paste
  • 1 Lime
  • 4 Kaffir Lime Leaves, chopped finely
  • Salt & Pepper, to taste

For salsa

  • 4 tomatoes, diced
  • 2 onion, diced
  • 1 cup cilantro, chopped
  • 2 Jalapeno, deseeded & chopped
  • 1 Lime, juiced
  • 4 tsp Thai Chilli Flakes
  • 1 tbsp Olive Oil
  • Salt, to taste


To prepare the fried rice, heat Emborg Cook & Bake in a wok on medium heat. Fry garlic and cili padi for 2 minutes before adding in Tom Yum paste, prawn, squid and mushroom. Continue frying, then add in rice, kaffir lime leaves, a squeeze of lime and season with salt and pepper. Once cooked, set aside.

Prepare the salsa by mixing all the salsa ingredients in a bowl. Set aside. 

Brush Emborg Cook & Bake across the base of a sheet pan. Place 6 Mission Supersoft Onion & Chive Wraps around the edge of the pan so that about half of each wrap hangs over side. Place another wrap in the centre to cover the pan completely. Place the fried rice on the wraps and top with salsa, then sprinkle a generous amount of Emborg 3 Cheese Bake.

Place another wrap in the centre and fold each wrap towards the centre. Place a baking paper on the parcel and put a baking sheet to press the wraps down.

Bake in a preheated oven at 180°C for 20 minutes. Once baked, take out from the oven and ready to serve.