Go Back

Thai Tom Yum Fried Rice

A vibrant and flavorful twist on traditional fried rice, this dish incorporates the aromatic essence of Tom Yum soup with shrimp, fresh herbs, and zesty lime for an unforgettable meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For Tom Yum Paste
  • 3 slices galangal, chopped Fresh galangal is preferred.
  • 3 inches lemongrass, thinly sliced (use bottom half of the stalk only)
  • 3 leaves kaffir lime leaves, center rib removed, thinly sliced
  • 2 Tbsp Thai chili paste, store-bought or homemade Adjust based on heat preference.
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 tsp sugar
  • Thai chilies, to taste Adjust based on heat preference.
  • 2 Tbsp lime juice
For Fried Rice
  • 2 eggs eggs Fried to preference.
  • 10 medium shrimp, peeled and deveined Fresh or thawed shrimp.
  • 1/4 cup diced onion
  • 2 stalks Chinese broccoli, stems thinly sliced, leaves roughly chopped
  • 300 g cooked rice (1 3/4 cup) Day-old rice is preferred.
  • 1 tomato tomato, seeds removed, cut into bite-sized pieces
  • 1 green onion chopped
  • a few sprigs chopped cilantro for garnish Fresh cilantro for added flavor.

Method
 

Making Tom Yum Paste
  1. Gather your ingredients and tools. You can make this paste by hand or in a blender.
  2. Pound together lemongrass, galangal, kaffir lime leaves, and Thai chilies in a mortar and pestle until fine.
  3. Alternatively, blend all the ingredients until smooth.
Frying Eggs
  1. In a wok or small frying pan, heat vegetable oil over medium-high heat.
  2. Crack an egg into the oil and fry until the edges are brown and crispy, about 2-3 minutes. Remove and set aside.
Cooking Fried Rice
  1. In the same wok, add enough vegetable oil to coat the bottom. Heat well and add shrimp. Sear for about 2-3 minutes on each side until browned. Remove and set aside.
  2. Add diced onion to the pan and sauté until translucent.
  3. Toss in the chopped Chinese broccoli and cook briefly for another minute to retain some crunch.
  4. Add the cooked rice and toss to break up clumps and mix evenly with the veggies.
  5. Pour the prepared Tom Yum paste over the rice, tossing thoroughly to distribute. Return the shrimp and add the diced tomatoes, cooking for an additional minute.
  6. Remove from heat, then stir in chopped green onions.
  7. Plate the fried rice and sprinkle with cilantro and top with your perfectly fried egg. Enjoy!

Notes

Store extra Tom Yum paste in an airtight container in the fridge for up to 2 weeks. Adjust spice level as needed. Use high-quality seafood and fresh veggies for the best taste.