Tom Yum Fried Rice
Thai Tom Yum Fried Rice is a crowd pleaser! Our homemade version is incredibly easy because it uses store-bought paste packed with flavor.
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 (thinkly 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)
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!
- 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.
Calories: 68kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 189mg | Potassium: 217mg | Fiber: 1g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg