Tom Yum Fried Rice

5 from 1 vote

This Thai tom yum fried rice is aromatic and lightly tangy, with a gentle kick from the chilies. A quick 15-minute recipe that is easy to make and requires minimal prep.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Thai

Servings: servings

Calories: 187kcal

Author: Meesha

Ingredients

3 cloves garlic minced
2 kaffir lime leaves roughly chopped (optional)
2 bird's eye chilies sliced (deseed for less heat)
1 medium carrot diced
3 cup cooked rice refrigerated or freshly cooked (see notes)*
½ cup frozen green peas
1-2 tablespoon tom yum paste
1 tablespoon soy sauce or tamari
1 stalk green onion chopped
lime juice to serve

Instructions

Heat up a tablespoon of oil in a cast iron skillet or non-stick pan on medium high heat. Start by sauteing garlic, chili and kaffir lime leaves for 1-2 minutes until fragrant.
3 cloves garlic, 2 bird's eye chilies, 2 kaffir lime leaves
Add in the carrot next. Cook until they have slightly softened, for 3-4 minutes, stirring frequently.
1 medium carrot
Now, add in rice, peas and tom yum paste. Saute for 2-3 minutes or until everything is thoroughly heated. Break any clumps of rice by pressing them with the back of your spatula.
3 cup cooked rice, ½ cup frozen green peas, 1 tablespoon soy sauce
Stir in soy sauce, chopped green onions, and a squeeze of lime juice. Your tom yum fried rice is ready to be served.
1 stalk green onion, lime juice

Notes

*Rice -I am using brown rice as it is what I have on hand, but Jasmine or basmati rice will also work. Both refrigerated and freshly cooked rice can be used. If using freshly cooked rice, spread it out on a large plate and let it cool completely before using.

Helpful tips

Customize the seasonings – Add other aromatics, such as galangal and lemongrass, to enhance the aroma of your fried rice.
Add a source of protein – Shrimp, diced chicken, or squid are some great choices. Do sear them beforehand. Vegetarian options like pan-fried tofu, seitan, or scrambled eggs will also work.
Make it milder - Omit the bird’s eye chilies for a milder version of tom yum fried rice.
Use a large pan or wok – Overcrowding the pan will cause the rice to steam rather than fry, which might yield soggy fried rice.

Storing and reheating - Leftover fried rice can be refrigerated for 3-4 days or frozen for 3 months.

Allow frozen fried rice to thaw overnight in the fridge. Then, reheat in the microwave or on the stove, adding a splash of water if needed.

Nutrition