Thai Tom Yum Fried Rice is an instant crowd pleaser! Our homemade version is wonderfully simple because it uses store-bought paste PACKED with flavor. The protein can be easily substituted, which is perfect for simple weeknight dinners or upgraded for fancy weekend parties!
For another exciting take, try our Vietnamese-Inspired Tom Yum Noodle Soup!
Easy, friendly Thai for everyone
Tom Yum anything is one of the best flavor combos out there. The ingenious balance of sweet, salty, sour and spicy makes every bite so incredible, you’ll constantly crave for more.
That’s what our homemade version of a Thai Tom Yum Fried Rice will do to you!
It’s the perfect way to use up any leftover rice (and don’t we always have plenty of that) while making sure that the family is fed with an incredibly exciting meal – even on weeknights!
This dish is inspired by Pai’s version over at Hot Thai Kitchen, but we’ve made it super easy by using instant paste instead.
Now, don’t let that turn you away! This recipe is one I love bringing to parties and often gets lots of praise. Here’s why:
- The aromatics are infused deeply into the dish – you have a fragrant combination of kaffir lime leaves, spring onions, onions and red shallots for maximum taste.
- It’s quick to make – once the toppings are prepped and chopped, it’s just a matter of tossing everything into the wok to cook.
- The flavors are INCREDIBLE. It’s like taking the best parts of a Bún Bò Huế Chay and elevating it!
What is the difference between Thai and Chinese fried rice?
Both versions are really quite similar. They have the same basic principles: a quick and hot stir fry topped with a protein and/or vegetables. But you’ll be surprised to find that there are many variations within each cuisine!
Chinese
- Sauce. Some recipes use soy sauce, while others like our Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) don’t.
- Grains. The grain itself can be different as well. There will be families who prefer to cook with long grain while others short.
- Toppings. Typical toppings used would include Chinese BBQ pork (Yangzhou Fried Rice), salted fish and egg.
Thai
- Sauce and seasoning. Some recipes have everything seasoned using sauces like fish sauce and lemon juice. The dish can also be cooked with aromatics including onions and garlic.
- Grains. You’ll find Jasmine grains are the most popular here.
- Toppings. Any protein will work, but it’s often served with freshly sliced cucumber, tomato and coriander.
If you’re used to having the Chinese counterpart, try out our homemade Thai version for flavors that will rock your world!
Why this recipe works
- Using instant paste saves you time without compromising on signature Thai flavors.
- Day old grains is the secret to preventing the ingredients from getting mushy.
- Having both onions and shallots makes the dish extra aromatic.
- Deseeding the tomatoes adds flavor without adding too much moisture.
What you’ll need
For the toppings
About the ingredients
We use day old rice, which is cooked the night before and left in the fridge overnight. This gives the dish a much springier texture with loose grains rather than a mushy mouthfeel.
Fresh or frozen prawns/shrimp will work for this recipe. We used frozen ones that were thawed for convenience. If you prefer other meat, replace the prawns with the protein of your choice.
For the seasoning
About the sauce
Our local Asian supermarket stocks Penta Tom Yum Paste in jars, which we have used for this recipe. If that’s not available, you can use whichever you have accessible to you and adjust the seasoning to taste.
Otherwise, you can make your own following Pai’s recipe from Hot Thai Kitchen.
How to make this recipe
Heat up a wok on high heat and add 3 tbsp oil in. Add the prawns in to cook for 2 minutes or until just cooked, then transfer to a plate.
In the same wok, add 3 tbsp oil on medium heat and cook the onion, red shallots for 3 minutes or until brown.
Turn the heat up to high and add the Chinese broccoli to cook for 2 minutes, then pour the rice in. Make sure to stir constantly to loosen the grains.
Scoop the tom yum paste onto the rice and mix it in well, stirring until the grains are evenly coated. Season with the sugar and chicken bouillon powder.
Tip: Let the grains cook for another 2 minutes to further evaporate the moisture.
Add the kaffir lime leaves and tomatoes in, then toss until combined.
Pour the prawns in and mix well.
Top the rice with the spring onions, stir quickly until they’re mixed in.
Serve immediately as is with slices of fresh cucumber and topped with an egg, sunny side up!
Recipe FAQs
Quite easily, actually! Just swap the prawns out for tofu or your favorite vegetables to make this a meat-free meal. Broccoli, carrots and snake beans are great for this dish. If the store-bought paste has any meat in it like shrimp, you can substitute it for a curry paste.
You sure can. If the leaves themselves are too hard to come by, you can even skip it altogether.
You can cook it on the day of and spread everything out on a tray, then put the tray in the freezer. Stir every 15 minutes to loosen the grains.
Tips for the best results
- Press the grains into the wok. Use the back of a metal or wooden spatula to press the grains straight into the wok’s heat to quickly sear it and dry the liquid up. This will lower the chance of a mushy Tom Yum Fried Rice.
- Stir the paste in 1 tbsp at a time. There is a lot of moisture and flavor in the paste, so make sure to cook with less first and adjust to taste. If you all too much, it will be very difficult to fix.
- Use high heat and be quick with your hands! This is a classic technique for stir fries, including our Crispy Pork Belly Stir Fry, Black Pepper Beef Stir Fry (黑椒牛柳) and Ginger Scallion Lobster (蔥薑龍蝦). It ensures the flavors are sealed in as soon as possible without running the risk of boiling or overcooking.
- Stir fry the paste before using it. Heat up some oil in the wok and gently cook the paste for 30 seconds to bring out its flavors, then transfer to a dish before using.
- Top the meal with a Thai style sunny side up egg . The creamy, yolky goodness will coat the spoonful and make that mouthful so satisfying.
More incredible rice recipes!
- Cơm Đỏ (Vietnamese Tomato Rice) – Perfect with a side of Bò Lúc Lắc (Vietnamese Shaking Beef), it’s another easy weeknight dinner that’s worthy of any party.
- Hong Kong Style Baked Pork Chop Rice (焗豬扒飯) – This is comfort food with melted cheese, pork chops and tomato sauce.
- Vietnamese Sticky Rice (Xôi Mặn) – Try a Vietnamese take on an easy lunchbox meal made with your favorite toppings.
- Rice Cooker Chicken and Mushroom Rice – I can never turn down a Cantonese classic filled with silky chicken and mushrooms!
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Tom Yum Fried Rice
Ingredients
For The Toppings
- 1 1/4 US cup day old rice (cooked the day before and left in the fridge overnight)
- 70 g / 0.15 lb Chinese broccoli (thinly sliced)
- 90 g / 0.2 lb prawns/shrimp (deveined and peeled)
- 3 tomatoes (finely chopped and seeds removed)
- 2 g / 0.004 lb kaffir lime leaves
- 1 onion (finely chopped)
- 2 red shallot (thinly sliced)
- 2 sprig spring onions (chopped)
- cooking oil
For The Seasoning
- 4 tbsp tom yum paste (or to taste)
- 1 tbsp sugar (or to taste)
- 1/2 tbsp chicken bouillon powder (optional)
Instructions
- Heat up a wok on high heat and add 3 tbsp oil in. Add the prawns in to cook for 2 minutes or until just cooked, then transfer to a plate.
- In the same wok, add 3 tbsp oil on medium heat and cook the onion, red shallots for 3 minutes or until brown.
- Turn the heat up to high and add the Chinese broccoli to cook for 2 minutes, then pour the rice in. Make sure to stir constantly to loosen the grains.
- Scoop the tom yum paste onto the rice and mix it in well, stirring until the grains are evenly coated. Season with the sugar and chicken bouillon powder.Tip: Let the grains cook for another 2 minutes to further evaporate the moisture.
- Add the kaffir lime leaves and tomatoes in, then toss until combined.
- Pour the prawns in and mix well.
- Top the rice with the spring onions, stir quickly until they're mixed in.
- Serve immediately as is with slices of fresh cucumber and topped with an egg, sunny side up!
Notes
- Press the grains into the wok. Use the back of a metal or wooden spatula to press the grains straight into the wok's heat to quickly sear it and dry the liquid up. This will lower the chance of a mushy Tom Yum Fried Rice.
- Stir the paste in 1 tbsp at a time. There is a lot of moisture and flavor in the paste, so make sure to cook with less first and adjust to taste. If you all too much, it will be very difficult to fix.
- Use high heat and be quick with your hands! This is a classic technique for stir fries that ensures the flavors are sealed in as soon as possible without running the risk of boiling or overcooking.
- Stir fry the paste before using it. Heat up some oil in the wok and gently cook the paste for 30 seconds to bring out its flavors, then transfer to a dish before using.
- Top the meal with a Thai style sunny side up egg . The creamy, yolky goodness will coat the spoonful and make that mouthful so satisfying.
- We use day old rice, which is rice cooked the night before and left in the fridge overnight. It gives the dish a much springier texture with loose grains rather than a mushy mouthfeel.
- Fresh or frozen prawns/shrimp will work for this recipe. We used frozen ones that were thawed for convenience. If you prefer other meat, replace the prawns with the protein of your choice.
- Our local Asian supermarket stocks Penta Tom Yum Paste in jars, which we have used for this recipe. If that's not available, you can use whichever you have accessible to you and adjust the seasoning to taste. Otherwise, you can make your own following Pai's recipe from Hot Thai Kitchen.
This looks absolutely delicious! I’ve only ever made Chinese fried rice but I’m so excited to make this now. I love all the flavours in this!
Enjoy, Michelle!
Yum!! This fried rice was amazingly flavorful! It was better than my favorite takeout fried rice, so I’ll definitely be making this again soon!
That’s wonderful, Anjali! I’m glad you liked it!
What a great way to use up leftover rice – terrific recipe!
Thanks, Helen! It certainly does make it easier to use up the leftover rice!
Thanks for the process photos, those were helpful while I was making this. Very good!
You’re so very welcome, Jill! Glad you liked it!
I literally just tossed some rice yesterday! I wish I’d had this recipe because it looks amazing. Now I know what I’m going to do anytime I have some leftover because I know my whole family will love it.
Yes, this is a great way to use up any leftover rice!
Any replacement for the lime leaves? I am unable to find them
Hi, Mel! You can try using lemon leaves or just skip the ingredient altogether 🙂