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Thai Tom Yum Fried Rice

A delightful twist on traditional fried rice, infused with the bold, spicy, and aromatic flavors of Tom Yum soup, featuring homemade tom yum paste and fresh shrimp.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tom Yum Paste
  • 3 slices galangal, chopped Fresh galangal is preferred
  • 3 inches lemongrass, thinly sliced (use the bottom half of the stalk only) Make sure to use the lower part for more flavor
  • 3 leaves kaffir lime leaves, center rib removed, thinly sliced
  • 2 tbsp Thai chili paste (store-bought or homemade)
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Thai chilies, to taste Adjust the amount based on spice preference
  • 2 tbsp lime juice
Main Ingredients
  • 2 eggs For frying
  • 10 medium shrimp, peeled and deveined Fresh wild-caught shrimp is ideal
  • 1/4 cup diced onion
  • 2 stalks Chinese broccoli, stems thinly sliced, leaves roughly chopped
  • 300 g cooked rice (about 1 3/4 cup) Use day-old or cold rice for best results
  • 1 medium tomato, seeds removed, cut into bite-sized pieces
  • 1 green onion chopped
  • a few sprigs chopped cilantro, for garnish

Method
 

Prepare the Tom Yum Paste
  1. In a mortar and pestle, pound together the lemongrass, galangal, kaffir lime leaves, and Thai chilies until finely ground. Alternatively, blend them for a quicker method.
  2. Stir in the chili paste, fish sauce, soy sauce, sugar, and lime juice until smooth.
Prepare the Thai Egg
  1. In a wok or small frying pan, heat a tablespoon of vegetable oil over medium heat. Crack in the eggs, reduce the heat, and let them cook until the edges are crispy and browned, about 2-3 minutes. Set aside.
Fry the Shrimp
  1. In the same pan, add another splash of oil and sear the shrimp for about 2-3 minutes, or until they turn pink. Remove and set aside.
Cook the Fried Rice
  1. Heat some oil in the same pan, sauté the diced onion until translucent (about 2 minutes), then add the Chinese broccoli, cooking for an additional minute.
  2. Add the cooked rice, tossing it to coat evenly. Pour in the prepared tom yum paste and mix well.
  3. Finally, stir in the tomatoes and shrimp, cooking for another minute until heated through.
Plate & Serve
  1. Serve the fried rice on a plate, garnish with chopped cilantro, and top with the fried egg. Enjoy each delightful bite!

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove or microwave until warmed through.