Thai Tom Yum Fried Rice
Experience the vibrant flavors of Thailand with this versatile Thai Tom Yum Fried Rice! Inspired by the tangy and aromatic Tom Yum soup, this dish combines zesty lemongrass, spicy chilies, fragrant kaffir lime leaves, hearty rice, and tender shrimp. Each bite delivers a burst of umami and a hint of citrus, making it a refreshing twist on traditional fried rice. Whether you're looking for a quick weeknight dinner or a flavorful lunch, this dish will surely bring the ultimate taste of Thai street food into your kitchen.
Ingredients
- 2 cups cooked jasmine rice preferably cold
- 1 tablespoon vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1-2 Thai bird chilies (optional) sliced (adjust to taste)
- 1 stalk lemongrass finely chopped
- 3 kaffir lime leaves thinly sliced
- 1 cup shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon ground white pepper
- 2 eggs lightly beaten
- 2 green onions sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Ingredients: Heat vegetable oil in a large pan or wok over medium-high heat. Add diced onion and minced garlic, and sauté until they become translucent and aromatic for about 2 minutes. Add the bird chilies, lemongrass, and kaffir lime leaves, stirring frequently for another minute to release their flavors.
- Cook the Shrimp: Increase the heat to high and add the shrimp to the pan. Stir-fry until they turn pink and opaque, about 3-4 minutes. Push the shrimp to one side of the pan. Add the cherry tomatoes to the space, cooking for 1-2 minutes until they soften.
- Add the Rice: Add the cold jasmine rice to the pan. Break up any clumps and mix it thoroughly with the shrimp and tomatoes. Stir in the fish sauce, soy sauce, sugar, and ground white pepper. Stir-fry for about 3 minutes until everything is well combined and heated through.
- Incorporate the Eggs: Push the rice mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble until fully cooked. Once cooked, mix the eggs into the rice.
- Finish and Serve: Add the sliced green onions and toss everything together. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for a zesty kick.
Video
Notes
This vibrant Thai Tom Yum Fried Rice transforms leftover jasmine rice into an aromatic one-pan meal bursting with authentic flavors. Ready in just 20 minutes, it features succulent shrimp, tangy lemongrass, fragrant kaffir lime leaves, and spicy Thai chilies. The recipe yields perfectly separate grains infused with the iconic hot and sour profile of Thailand's beloved Tom Yum soup. Perfect for busy weeknights when you crave restaurant-quality Thai cuisine at home.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 2gCholesterol: 180mgSodium: 900mgFiber: 2gSugar: 4g
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