Tom Yum Fried Rice

On this edition of the Rice Is Life series: Tom Yum Fried Rice.

Southeast Asia is a treasure trove when it comes to delectable cuisines, with a variety of different dishes that is distinct to its region. Today, we’re focusing on a dish influenced from Thailand.

I absolutely love Thai food. Growing up in Malaysia, I was lucky to be able to visit Thailand a few times and experience their food and culture. And there is also no shortage of authentic Thai restaurants to try out in Malaysia.

A dish that I consider as the holy grail of soups from Thailand is Tom Yum. It’s a hot, tangy, and spicy indulgence that gives me a warm feeling every time I have it.

HOT, TANGY AND SPICY

A great Tom Yum-inspired twist is to incorporate this incredible savory taste into Tom Yum Fried Rice. That being said, I was able to pick up an easy recipe for this sinful fried rice across the years.

Give this a try and let me know how it goes!

RECIPE

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Tom Yum Fried Rice

A fried rice version of the classic Tom Yum soup. It's savory, hot and full of flavor!

Prep Time10 mins

Cook Time15 mins

Course: Main Course

Keyword: delicious, dinner, easy, fast, foolproof, fried rice, lunch, main course, quick, rice is life

Servings: 2

Ingredients

• 1/4 cup carrots (or your choice of veggie)
• 1/4 cup mushrooms (or your choice of veggie)
• 1/2 onion (sliced)
• 1 lemongrass
• 2 cloves garlic (minced)
• 1/4 lb chicken breast/thigh (cut into bite sized or choice of protein)
• 2 cups rice
• 1.5 tbsp tom yum paste
• 1 tbsp sugar

Instructions

• Clean and cut the chicken into bite sized pieces and prep the veggies.
• Remove the outer layer of lemon grass. Cut it into half and cut off the end. You can discard the upper part. Slice the lemon grass into small pieces.
• Heat up oil in a medium sized pan.
• Add the onion, garlic, and lemongrass. Fry until fragrant or about a minute/two.
• Optional: Remove the lemongrass.
• Add the chicken and cook until it’s almost cooked.
• Add the veggies and lightly fry for a few more minutes.
• Once the veggies are almost cooked, add the tom yum paste and mix well for one or two minutes.
• Add rice and season with sugar.
• Stir the mixture in the pan together and mix well.
• Serve while hot and enjoy!

Notes

*This recipe works really well with seafood too.

*Using lemongrass is optional. The tom yum paste usually already has it as one of the ingredients. 

*Removing lemongrass during cooking is optional. I do it since its harder texture doesn’t really make it edible and didn’t want the hassle of removing it later while eating. 

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