Tom Yum Fried Rice

By
Cat Lau
Cat Lau
Cat Lau
A freelance writer and recipe developer, Cat Lau's mission is to work closely with organic farmers in Thailand to create dishes that include local and sustainable ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 02/3/21
tom yum fried rice

The Spruce / Cat Lau

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Nutrition Facts (per serving)
451 Calories
15g Fat
66g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 451
% Daily Value*
Total Fat 15g 20%
Saturated Fat 1g 7%
Cholesterol 53mg 18%
Sodium 1550mg 67%
Total Carbohydrate 66g 24%
Dietary Fiber 6g 21%
Total Sugars 13g
Protein 15g
Vitamin C 49mg 247%
Calcium 104mg 8%
Iron 5mg 30%
Potassium 1218mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tom yum is a popular sour and spicy soup that you can easily find in Thai restaurants all over the world. Galangal, lemongrass, and makrut lime leaves are what give this soup its fragrant and distinct aroma.

With this fried rice version, we use all the aromatics that are used in tom yum soup and turn it into a punchy rice dish that is perfect for lunch or dinner. Feel free to substitute shrimp for any seafood or poultry that you prefer, or make a vegetarian version of this dish and add your favorite seasonal vegetables.

In Thai cooking, the herbs are typically left in the dishes even if they are not supposed to be eaten, so remember to avoid the galangal, lemongrass, and makrut lime leaves when you take a bite. The herbs are added in thin slices, and would still give you quite a pungent mouthful if you chewed on it.

Ingredients

  • 3 makrut lime leaves

  • 2 tablespoons vegetable oil

  • 3 inches galangal, sliced

  • 3 inches lemongrass stalk, sliced

  • 1/2 cup mushrooms, sliced

  • 10 medium shrimp, peeled and deveined

  • 1 3/4 cups cooked rice

  • 1 tomato, chopped

  • 1 to 2 Thai chiles (to taste)

  • 2 tablespoons lime juice

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 1 teaspoon chili paste

Steps to Make It

  1. Gather the ingredients.

  2. Remove the stems from the makrut lime leaves by folding the leaves lengthwise and peeling away the stems.

  3. Heat the oil in a medium pan over medium-high heat. Once the oil is hot, add the galangal, lemongrass, and lime leaves. Stir-fry until fragrant, about 2 minutes.

  4. Add the mushrooms and shrimp to the pan and cook for 2 to 3 minutes.

  5. Add the rice and tomatoes to the pan, stirring to combine.

  6. Add the chili, lime juice, fish sauce, soy sauce, sugar, and chili paste. Stir well until the chili paste coats the rice. The shrimp should be cooked through.

  7. Serve immediately and enjoy!

Tips

  • Use day-old rice for fried rice recipes. Rice chilled for a day or two is usually dryer and harder than freshly cooked rice. The rice will hold up better when stir-fried and cooked with other juicy ingredients.
  • Or, if you are in a hurry, cook the rice, spread it onto a baking sheet, and refrigerate for 30 minutes (or freeze for 10-15 minutes) until thoroughly chilled but not frozen.

Recipe Variations

  • Feel free to season this dish as you like by adding more lime juice or chili as you prefer.
  • Fresh ginger can be swapped for the galangal if needed.
  • Swap the shrimp for chopped fish fillets or scallops or replace with diced white meat chicken.

What Does Tom Yum Taste Like?

Tom yum is tart, spicy, and salty, with a slight sweetness to balance out the dish. The soup is creamy and full of aromatic flavor. This fried rice version has all of the flavors of tom yum in a different, fun to eat form.

What Is the Secret Ingredient in Fried Rice?

The key to great fried rice is a not-so-secret ingredient: rice. For fried rice with the best texture, use day-old, cold rice. Freshly-made rice has too much moisture and will make the mixture gummy. Flavorful sauces like soy sauce and fish sauce add a nice burst of umami.