Can I make this vegetarian?
Yes, simply omit the shrimp and fish sauce, and use a vegetarian Tom Yum paste. You can add tofu or your favorite vegetables like mushrooms or bell peppers.
LUNCH
Thai Tom Yum Fried Rice with Shrimp
Experience the vibrant and spicy flavors of Tom Yum soup transformed into a satisfying fried rice dish. This recipe combines fragrant jasmine rice with succulent shrimp and classic Tom Yum aromatics for a quick and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
02
Add the 1/2 pound of shrimp to the hot oil and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the wok and set aside.
03
Add the 1/4 cup of sliced red onion to the wok and stir-fry for 1 minute until slightly softened.
04
Add the 2 cups of day-old jasmine rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
05
Stir in the 2 tablespoons of Tom Yum paste, 1 tablespoon of fish sauce, and 1 tablespoon of lime juice. Mix well to evenly coat the rice.
06
Return the cooked shrimp to the wok along with the 1/2 cup of halved cherry tomatoes. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
07
Remove from heat and garnish with 2 tablespoons of fresh chopped cilantro before serving.
About This Recipe
Experience the vibrant and spicy flavors of Tom Yum soup transformed into a satisfying fried rice dish. This recipe combines fragrant jasmine rice with succulent shrimp and classic Tom Yum aromatics for a quick and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Using day-old, chilled rice is crucial for fried rice as it prevents the dish from becoming mushy. For extra heat, add a few sliced bird's eye chilies with the Tom Yum paste.
Easy Substitutions
Chicken or tofu can be used instead of shrimp. If you don't have Tom Yum paste, you can create a similar flavor profile with lemongrass, galangal, kaffir lime leaves, and chili paste. Brown rice can be substituted for jasmine rice, but adjust cooking time accordingly.
Storage & Reheating
Store leftover Thai Tom Yum Fried Rice with Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or a skillet over medium heat until warmed through.
Serving Suggestions
Serve this flavorful fried rice with a side of fresh cucumber slices to balance the spice. A fried egg on top makes it a heartier meal. You can also pair it with a simple clear soup or a fresh green salad with a light vinaigrette.
Common Mistakes
1. Using freshly cooked rice: This leads to mushy fried rice. Always use day-old, chilled rice. 2. Overcrowding the wok: This lowers the temperature and steams the ingredients instead of frying them. Cook in batches if your wok is not large enough. 3. Not enough heat: Fried rice needs high heat to get that signature slightly crispy texture. Ensure your wok is very hot before adding ingredients. 4. Adding too much liquid: Be mindful of the amount of fish sauce and lime juice; too much can make the rice soggy. 5. Overcooking the shrimp: Shrimp cooks quickly; remove it as soon as it's pink and opaque to keep it tender.
Frequently Asked Questions
What if I don't have a wok?
A large, heavy-bottomed skillet or cast-iron pan will work well. Just ensure it's hot enough and don't overcrowd it.
How can I make it spicier?
Add sliced fresh bird's eye chilies along with the Tom Yum paste, or a dash of chili oil at the end.
MORE TO KNOW
The key to great fried rice is high heat and not overcrowding the pan. Cook in batches if necessary to ensure the ingredients fry rather than steam. A well-seasoned wok will also contribute to the authentic flavor and texture. Don't be afraid to taste and adjust the seasoning (fish sauce, lime juice, Tom Yum paste) to your preference before serving.
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