Tom Yum Fried Rice

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Tom Yum Fried Rice is a brilliant one-pan fusion that transforms Thailand's iconic hot-and-sour soup into a vibrant, wok-tossed meal. Fragrant lemongrass, galangal, and kaffir lime leaves infuse the rice, while fresh shrimp, juicy tomatoes, and a hit of lime juice deliver the bold, crave-worthy flavors of classic Tom Yum in every forkful.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 1180 mgSodium
• 460 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Tom Yum paste

• 2 stalks fresh lemongrass, tender inner parts finely minced
• 1 inch fresh galangal (or ginger), peeled and grated
• 4 kaffir lime leaves, torn
• 3 Thai red chilies, sliced (adjust to taste)
• 3 shallots, finely chopped
• 4 garlic cloves, minced
• 1 tbsp Thai roasted chili paste (nam prik pao)

For the fried rice

• 3 tbsp vegetable oil, divided
• 300 g (10 oz) medium shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 4 cups day-old cooked jasmine rice, cold
• 1 cup straw or button mushrooms, halved
• 1 Roma tomato, diced
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice mixed with 1 tsp palm sugar

For garnish

• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 1 red chili, thinly sliced

Directions

1. Pound the lemongrass, galangal, kaffir lime leaves, chilies, shallots, and garlic in a mortar until a coarse paste forms, then stir in the nam prik pao.
2. Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Sear the shrimp for about 90 seconds per side until just pink, then transfer to a plate.
3. Add the remaining 1 tablespoon of oil and the Tom Yum paste to the wok. Stir-fry vigorously for 1-2 minutes until intensely fragrant and the oil turns reddish.
4. Push the paste to one side and pour the beaten eggs into the empty space. Scramble briefly, then break them into small curds and mix with the paste.
5. Add the cold jasmine rice, breaking up any clumps with a spatula. Toss and stir-fry for 3-4 minutes until the rice is heated through and evenly coated with the aromatic paste.
6. Stir in the mushrooms, diced tomato, and fish sauce, then return the shrimp to the wok. Toss for 1-2 minutes until the vegetables are just tender and the shrimp are cooked through.
7. Remove the wok from the heat. Splash in the lime juice and palm sugar mixture and toss once more to keep the citrus bright and zingy.
8. Spoon onto plates, top with green onions, cilantro, and sliced red chili, and serve immediately with lime wedges on the side.

Cook’s Notes

• Always use cold, day-old jasmine rice so the grains stay separate and absorb the sauce without turning mushy.
• Tame the heat by seeding the Thai chilies, or ramp it up with an extra spoonful of nam prik pao for smoky depth.
• Add the lime juice off the heat to preserve its bright, aromatic top notes; cooked lime juice turns bitter.
• For a heartier version, add diced chicken thigh alongside the shrimp, or top with a crispy fried egg.
• If galangal is unavailable, fresh ginger works in a pinch, though the flavor will be slightly different.

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