Tom Yum Fried Rice
This Tom Yum Fried Rice is a bold and flavorful Thai dish that combines the aromatic herbs of classic Tom Yum soup—like lemongrass, galangal, and kaffir lime leaves—with spicy chili paste, juicy prawns, and fragrant jasmine rice. It’s a quick and satisfying stir-fry that delivers a perfect balance of sour, salty, and spicy in every bite.
Ingredients
- 1 cup Jasmine rice (cooked)
- 5 prawns (peeled, deveined, and butterflied)
- 1 stalk lemongrass
- 2 pieces Kaffir lime leaves
- 1-2 bulbs shallots
- 2 pieces young galangal
- 1 tbsp Thai chili paste (Nam Prik Pao)
- 1-2 tsp fish sauce
- 2 tsp lime juice
- ½ tsp sugar
- 1 tbsp cooking oil
Instructions
Prepare the herbs:
- Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.
Stir-fry the herbs:
- Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
- Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.
Cook the prawns:
- Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.
Add the rice & season:
- Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
- Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.
Finish and serve:
- Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.
Notes
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