5 tbsp vegetable oil

6 button mushrooms, quartered

1 small bunch gai lan, washed and finely sliced

12 large prawns, shelled and butterflied

1 red onion, finely sliced

2 tomatoes, cut into wedges

1 tsp fish sauce

2 tbsp tom yum paste, or to taste

1 tsp Thai shrimp paste in soybean oil (optional)

½ tsp sugar

6 cups cooked jasmine rice

coriander, roughly chopped, to serve

4 eggs, fried, to serve

lime wedges, to serve