Fried rice is magical. It’s made of all the things that you find when pillaging around in your fridge, and after taking a whiff, say with a crinkled nose, “I think this is still ok??”
But when those on the brink ingredients are mixed up in crispy fried rice they become better than ok, they are reborn into a new creation that is even better than it ever was on its own.
As I was doing some of my own fridge pillaging this week, I stumbled upon some finely chopped lemongrass in my freezer, and my tongue started tingling when I also saw some chopped tomatoes and mushrooms in my veggie drawer.
Oh wow, Tom Yum fried rice it is!!!
Tom Yum is one of the most well-known Thai soups because it’s bursting with flavor from lemongrass, galangal, kaffir lime leaves, tamarind, Thai chili paste, and fish sauce, and when those flavors unite a Thai superpower irresistible flavor is born.
The awesome thing about the hard to find Tom Yum ingredients, like lemongrass, kaffir lime leaves, and homemade tamarind paste, is that they can all hang out in your freezer for months!
So if you don’t have those ingredients, go take a much needed trip to your local Asian store, pick them up, freeze them, and then make Tom Yum soup, Tom Yum Spaghetti and Tom Yum Fried Rice all the days to your heart’s content!
And if you are like me, and it can be hard to make fried rice turn out like your favorite Asian restaurant’s, check out my post on 5 Tips on How to Make Perfect Fried Rice.
What’s your favorite way to bring rice and ingredients back to life?
And don’t forget to follow me @thaifoodie to see my recipes like this one on my story highlights!
Love the taste of spicy, sour flavorful Thai soup, and want to try it out a new way? Tom Yum fried rice!! All the flavors of Tom Yum, packed into a quick week night dinner!
- 4 cups of at least a day old jasmine rice (the drier the better)
- 1/2 white onion, finely chopped
- 5 garlic cloves, finely chopped
- 2–5 Thai chili peppers, to spice preference (optional)
- 1/2 cup finely chopped lemongrass (take off the easy to peel outer layers, and then cut up the middle part of the stalk as finely as possible, use a food processor if you want to really break it down)
- 2 kaffir lime leaves, finely chopped with the stems taken out
- 1/2 cup diced mushrooms of choice (we love baby bella)
- 1 tbsp Thai roasted chili paste, prik pao
- 1 tbsp tamarind paste (optional)
- juice of 1 lime or more to taste, plus one lime quartered for serving
- 1 cup diced tomatoes
- 3 servings of shrimp of choice, peeled, deveined with tail-off
- 1–2 tbsp fish sauce
- 1–2 tbsp sugar
- 1/2 cup coarsely chopped cilantro leaves
- Stir-fry onion, garlic, and chili, if using, in a few tablespoons of cooking oil of choice until fragrant in a wok or large saucepan.
- Add lemongrass, kaffir lime leaves, mushrooms, and stir-fry until softened, usually takes a few minutes.
- Take out everything that’s in your wok or pan, and place it on a plate.
- Add a few more tablespoons of cooking oil over high heat.
- Break up any chunks of rice, and then add it to the pan, spreading it out as much as possible.
- Let it crisp up some, without moving it for a minute or so.
- Then start stir-frying, and add in the Thai chili paste, tamarind paste (if using) and lime juice, and stir it up until it’s combined.
- Add in everything that you had taken out, plus the tomatoes and shrimp.
- Stir-fry for about a minute until the shrimp has changed to pink, and turn off the heat.
- Add fish sauce and sugar to taste.
- Sprinkle on the cilantro leaves over each serving, and serve with a wedge of lime.
If you like spicy, but the rest of those eating it can’t handle the heat, make spicy Thai Seasoning Sauce to go with the fried rice, so those who like spicy can add it to taste.
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai
Keywords: thai food, tom yum, tom yum fried rice, fried rice, thai fried rice, tom yum recipe, tom yum fried rice recipe, fried rice recipe, thai recipe