Tom Yum Fried Rice
This Tom Yum fried rice recipe combines the hot and sour flavors of popular Tom Yum soup for a spicy, satisfying one-dish meal. If you are a fan of Tom Yum soup, you will love this fried rice.
Ingredients
- 2 tbsp finely sliced fresh or frozen lemongrass (from the bottom 3 inches of about 4 stalks)
- 1 tbsp finely chopped fresh or frozen galangal
- 1 small fresh or frozen kaffir lime leaf, central ribs removed and discarded, leaf very finely julienned
- 2 fresh red Thai chiles, stemmed and chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 4 tsp roasted chili paste
- 1 tbsp freshly squeezed lime juice
- 1 cup quartered small white or button mushrooms (or drained canned straw mushrooms, halved)
- 10 medium raw shrimp, peeled and deveined, tails left on
- 2 1/2 cup cooked jasmine rice, at room temperature
- 1 small tomato, cored, seeded, and cut into wedges
- 1/4 cup coarsely chopped fresh cilantro
- Lime wedges, for serving
Instructions
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In a mortar and pestle or blender, pound or grind the lemongrass, galangal, kaffir lime leaves, and chiles together to form a coarse paste.
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Transfer the paste to a small bowl, and stir in the fish sauce, soy sauce, chili paste, and lime juice. Set aside.
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In a wok or large skillet over medium heat, heat the oil.
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Add the scallion whites, mushrooms, and shrimp, and stir-fry for 1 minute.
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Add the rice and sauce mixture, and stir just until all the ingredients are coated evenly with sauce. Use a wooden spoon or spatula to break up any large clumps of rice.
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Add the tomato and scallion greens, and stir-fry for 1 minute more.
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Turn off the heat, add the cilantro, stir to distribute evenly, and serve immediately, with lime wedges for squeezing on top.