Tom Yum Fried Rice
Easy to make and packed with flavor and aroma, Tom Yum fried rice is best summed up in one word: Unforgettable. In this simple, easy-to-follow recipe, you'll learn how to make an all-veggie version from the comfort of your own kitchen. The best part? It takes less than 22 minutes to prepare!
Servings 4 servings
Calories 428kcal
Equipment
- Wok
- our Cast-iron Skillet by UnoCasa
- Simple garlic press
Ingredients
- 1 Tbsp Coconut oil
- 1 Onion small
- 1 Scallion
- 2 cup Jasmine rice measured as cooked
- 3 Tbsp Soy sauce
- 2 tsp Granulated sugar
- 1 tsp Ginger minced
- ½ tsp Lemongrass
- 5 Kaffir lime leaves
- 2 Tbsp Thai chili paste
- ½ tsp Thai red chili flakes
- 4 Tbsp Lime juice
- 2 Tomatoes
- 3.5 oz Shiitake mushrooms
- ¼ cup Freshly chopped cilantro
- ½ tsp Salt
- ⅛ tsp Black pepper
Instructions
Preparing the ingredients
- Peel and chop the onion and the scallion.
- Wash, slice, and deseed the tomatoes.
- Slice the shiitake mushrooms if they are too large. No need to wash them. Gently clean them with a damp towel if need be.
- Peel and mince fresh ginger.
- Squeeze the lime.
- Measure all other ingredients.
Making Tom Yum fried rice
- Pre-heat wok to medium high heat. Add coconut oil.
- Add chopped onion. Sautee for 3 minutes.
- Add shiitake mushrooms. Season with salt and pepper.
- Add sugar, lemongrass, minced ginger, soy sauce, kaffir lime leaves, Thai red chili paste, lime juice, Thai chili flakes. Stir well. Boil it for 2-3 minutes.
- Add leftover rice. Stir well. Fry for 4-5 minutes.
- Add tomato slices and scallion. Stir well. Fry for 1 minute. Take off heat.
- Add freshly chopped cilantro. Stir well.
- Before serving, take the kaffir lime leaves out. They are similar to bay leaves to provide flavor, but we don't eat them.
Video
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Notes
- Day-old rice is better than freshly made – Fried rice recipes are ideal for using leftover rice and making something quick for a weeknight lunch or dinner. If you precook the rice and add it to the wok while it is still hot, it will be sticky and soggy. It is also easier to burn. We recommend using cooled rice made the day of or the day before.
- Frying is about high heat – It is not a sauteed rice recipe but a fried one. The vegetables will stay crunchy at the end rather than soft. It also makes for an easy and quick dish!