Tom Yum Fried Rice Recipe

If you’re anything like me and crave a punch of flavor in every bite, then this Tom Yum Fried Rice is about to become your new go-to favorite for a quick culinary adventure! 🌶️🍤

I adore taking traditional recipes and putting my own spin on them. Take, for instance, the Tom Yum Fried Rice I made recently.

It starts with cold jasmine rice. For flavor I used tom yum paste, a superstar in the Thai flavor department (not quite the same as your basic Thai curry paste).

Tom yum paste has a multitude of flavor notches that makes it sing. There’s shrimp in this dish, too, giving it even more ocean-vibe flavor.

Lime juice brightens up the whole thing—really, don’t skip it! And then for the finishing touches, I used lots of fresh cilantro and kaffir lime leaves, which two put on the dish really make it sing.

Ingredients

• Jasmine Rice: Provides carbohydrates; a staple for energy.
• Shrimp: High in protein; low in fat; offers omega-3s.
• Garlic: Boosts immunity; adds pungent, aromatic flavor.
• Onion: Adds sweetness; contains antioxidants and fiber.
• Tom Yum Paste: Provides spicy, tangy, and savory flavor.
• Lime Juice: Offers a sour note; rich in vitamin C.
• Cherry Tomatoes: Sweet and juicy; source of vitamins A and C.
• Kaffir Lime Leaves: Adds citrusy aroma; enhances flavor depth.
• Fish Sauce: Salty umami; rich in protein; authentic touch.

Ingredient Quantities

• 2 cups cooked jasmine rice (preferably cold)
• 200 grams shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 tablespoons tom yum paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kaffir lime leaves, finely sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup roasted peanuts, chopped (optional)
• 1/2 cup fresh bean sprouts (optional)
• 8 Thai bird’s eye chilies, halved (optional, for extra heat)

How to Make this

1. In a large wok or pan, heat the medium-high oil and vegetable.

2. Put the pan on the heat and add the minced garlic and the chopped onion. Stir and fry for about a minute, or until they become fragrant.

3. Place the shrimp in the frying pan and sauté until they turn a lovely shade of pink, bright and opaque—about 2 to 3 minutes.

4. Mix well the tom yum paste, fish sauce, lime juice, and sugar.

5. Introduce the halved cherry tomatoes and the sliced kaffir lime leaves. Allow to simmer for another 1-2 minutes.

6. Place the cold jasmine rice in the pan and stir-fry it. If you come across any clumps, break them up. When that is done, ensure this evenly coated with the sauce.

7. Add the chili flakes and Thai bird’s eye chilies if you want extra heat. Stir well.

8. Add the minced fresh cilantro and scallions. Stir to combine.

9. If you want, you can add the roasted peanuts and fresh bean sprouts. Then mix everything together thoroughly.

10. Serve the Tom Yum Fried Rice sizzling, and top it with fresh cilantro or lime wedges, if you like. Enjoy!

Equipment Needed

1. Large wok or frying pan
2. Stirring utensil (e.g., wooden spoon or spatula)
3. Cutting board
4. Knife
5. Measuring spoons
6. Small bowl (for mixing sauce)
7. Serving plate or dish

FAQ

• Q: Can I use chicken instead of shrimp?A: Yes, you can use cooked chicken or even tofu for a vegetarian option in place of shrimp.
• Q: What if I don’t have tom yum paste?A: You can prepare a substitute rapidly by blending equal proportions of red curry paste and lime juice with a small amount of fish sauce and sugar.
• Q: Why should the rice be cold?A: Rice that has been cooled is stick-free, making it easy to divide and fry without mushing.
• Q: Can I make this dish less spicy?A: To bring down the heat, leave out the Thai bird’s eye chilies and the chili flakes.
• Q: Is there a vegetarian version of this recipe?A: Certainly, replace shrimp with tofu or additional vegetables, and substitute fish sauce for soy sauce.
• Q: How can I enhance the flavor of the dish?A: Before you add them, toast the peanuts and think about fresh lime wedges for garnish.
• Q: Can I prepare this dish in advance?It’s freshest when consumed directly after preparing. While you can cut and measure the ingredients ahead of time, the actual cooking should be done right before you intend to eat it.

Tom Yum Fried Rice Recipe Substitutions and Variations

Instead of shrimp, use chicken breast or tofu as a substitute for the protein.
Substitute red curry paste for tom yum paste for a different flavor profile.
If lime isn’t available, use lemon juice instead.
To make the dish vegetarian, substitute fish sauce with soy sauce or tamari.
Instead of using kaffir lime leaves, you can use lemon zest or bay leaves, and still get a lovely citrus flavor.

Pro Tips

1. Use Cold Rice Always use day-old cold jasmine rice. This helps prevent the rice from becoming mushy and allows it to absorb the flavors better while maintaining a good texture during stir-frying.

2. Prepare Ingredients in Advance Have all your ingredients prepped and ready before you start cooking. Stir-frying is a quick process, and having everything at arm’s reach will make the process smoother and prevent any overcooking.

3. Control the Heat Keep the heat on medium-high throughout the cooking process. This high temperature is crucial for achieving the perfect stir-fry, ensuring the shrimp are cooked just right and the vegetables remain crisp-tender.

4. Enhance Flavor with Garnishes Consider adding a squeeze of fresh lime juice and a sprinkle of roasted peanuts just before serving for an added burst of flavor and texture.

5. Adjust Spice Levels Customize the heat to your preference by adjusting the amount of chili flakes and bird’s eye chilies. Start with less, as you can always add more, but removing excess heat is tricky once added.