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

Tom Yum Fried Rice

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

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 2

Ingredients

  

1x2x3x

• 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. 

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

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

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Creamy Tom Yum Noodle Soup Malaysian Malay-Style Chicken Rice (Nasi Ayam) Soto Ayam (Chicken Soup)