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Tom Yum Fried Rice

Top view of plate with tom yum fried rice with shrimp and a fried egg.
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Tom Yum Fried Rice combines the tantalizing spicy, savory, tangy and sweet flavors you love in tom yum soup with fried rice! Juicy jumbo shrimp, fragrant aromatics, veggies, rice and fresh herbs get tossed in a zingy flavor-packed tom yum stir-fry sauce in this quick and easy weeknight dinner!

Ingredients

Scale

Sauce:

Shrimp:

  • 8.8 ounces (10 jumbo sized pieces) / 250 grams peeled and deveined Shrimp (or prawns) – thawed if using frozen, rinsed thoroughly
  • 1/16 TSP Fine Sea Salt
  • ¼ TSP ground White Pepper (or use black pepper)
  • 1 TSP Peanut Oil (or any other cooking oil with a high smoke point)
  • ½ TBSP freshly squeezed Lime Juice

Tom Yum Fried Rice:

  • ⅓ medium / 80 grams Yellow Onion – finely chopped
  • 4-5 / 25 grams Garlic cloves – peeled, roughly chopped
  •  8-9 pieces / 30 grams fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies – to taste, note 3*) – destemmed, roughly chopped
  • 3 Makrut Lime Leaves (note 4) – destemmed, finely minced into a powder
  • 3 pieces / 30 – 36 grams Baby Corn – sliced in half lengthwise, then again widthwise
  • 5-6 / 66 – 70 grams Cherry Tomatoes – halved
  • 3-4 / 100 grams pieces Chinese Broccoli (substitute with other leafy Asian greens like bok choy, choy cum, or tenderstem broccoli) – stems peeled and thinly sliced at an angle, leafy dark green parts cut into rough chunks
  • 1.5 cups / 240 grams cooked Thai Jasmine Brown Rice, day-old, chilled (3.5 ounces/100 grams uncooked weight – note 5)
  • 3 sprigs / 6 grams Coriander (Cilantro) – chopped
  • 2 medium stalks / 18 grams Spring Onion (Scallion/Green Onion) – chopped
  • ⅛ TSP Fine Sea Salt
  • ⅛ TSP ground White Pepper
  • 1 TSP + ½ TBSP Peanut Oil
  • 2 Eggs (optional)
  • To Serve: Reserved spring onion and coriander, lime wedges for squeezing

Instructions

Prep:

  1. Make the sauce: Mix together the tom yum paste, Thai chili paste, fish sauce, light soy sauce, brown sugar replacement, lime juice and water in a small measuring cup (for easier pouring) or bowl until thoroughly combined and the pastes have broken down.
  2. Prepare the ingredients: Prepare the yellow onion, garlic, chilies, makrut lime leaves, baby corn, cherry tomatoes, Chinese broccoli, coriander and spring onion as indicated in the ‘ingredients section. Using a mortar and pestle, pound the garlic and chilies into a coarse paste and set aside. (If you don’t own a mortar and pestle, finely chop them instead.)

Tom Yum Fried Rice:

  1. Fry the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or use a small frying pan) over medium heat. Crack in the eggs and cook for 1-2 minutes or until the whites have set. Flip and cook for another 1-2 minutes or until the yolk is cooked to your liking. Transfer to a clean plate and set aside. (Note: Fry 1 side of the egg only if you prefer a sunny side up egg with a runny yolk.)
  2. Cook the shrimp: Add 1 teaspoon oil to the wok and heat over medium-high heat. Add the shrimp and season with salt and white pepper. Sear each side for 1-2 minutes or until just cooked. Drizzle with ½ tablespoon lime juice, then transfer to a clean bowl and set aside.
  3. Sauté the aromatics: Heat the remaining ½ tablespoon of oil in the wok over high heat. Add the yellow onion and the smashed garlic and chilies paste. Sauté for 30 seconds until fragrant.
  4. Stir-fry the veggies: Add the baby corn, cherry tomatoes, Chinese broccoli and minced makrut lime leaves. Toss to combine until the leafy green parts of the Chinese broccoli start to soften – 20-30 seconds.
  5. Add the shrimp, rice and sauce. Add the cooked shrimp and toss briefly to combine. Then add the cooked rice and pour the sauce on top. Stir-fry using a scooping and flattening motion until everything is evenly coated in the sauce.
  6. Season: Season with salt and ground white pepper. Taste and adjust seasoning if needed.
  7. Toss through the herbs: Toss through most of the coriander and spring onion (reserve some for garnish). Switch off the heat.
  8. To Serve: Divide evenly onto plates and garnish with the reserved spring onion and coriander. Top each plate with a fried egg and serve with lime wedges for squeezing if desired.

Equipment

Notes

  1. Tom Yum Paste. I use a store-bought instant tom yum paste for convenience. My favorite brand is Por Kwan which is hotter and not as sweet as other instant tom yum paste brands. However, any brand will work and you can customize the spice and sweetness levels to your liking by adjusting the amount of brown sugar and fresh chilies you use.
  2. Thai Chili Paste/Chili Jam (Nam Prik Pao). A sweet and savory jarred Thai roasted chili paste that has the texture of jam. It’s also known as “roasted chili paste” or “roasted chili paste in soybean oil”. Find it in a Thai or Asian grocery store or order a jar online.
  3. Fresh Red Chilies. Use less or more based on your spice level tolerance. Any variety of hot red chilies that are easily available to you can be substituted.
  4. Makrut Lime Leaves. Also known as kaffir lime leaves, this fragrant Thai herb has a citrusy aroma and adds a sweet lime-like scent and flavor to Thai curries, stir-fries and salads. Find it in a Thai grocery store or substitute with the ground dried version or whole dried makrut lime leaves. Both can be found in most mainstream supermarkets that are well-stocked with international ingredients.
  5. Thai Jasmine Brown Rice. Feel free to use long-grain Thai jasmine white rice or any type of cooked long-grain rice. Day-old or even two-day old chilled rice from the fridge works best for making fried rice. Due to having less moisture than freshly cooked rice after sitting in the fridge overnight, it’s less likely to become mushy in the wok.
  6. Storing and reheating leftovers. Leftovers will keep well in an airtight sealed container in the fridge for 2-3 days. Reheat in the microwave on high for 2-3 minutes, stirring once in between, until hot throughout.
  7. See the ‘FAQs’ and ‘Variations’ and section in the post above to customize this fried rice to make it vegetarian or for other dietary needs.

Nutrition

Find it online: https://thatspicychick.com/tom-yum-fried-rice/