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Homemade Tom Yum Fried Rice photo

Tom Yum Fried Rice

This Tom Yum Fried Rice is bursting with flavor! A delightful blend of spices and fresh ingredients makes this dish a must-try.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp Coconut oil For a rich, tropical flavor.
  • 1 small Onion Diced for sweetness and depth.
  • 1 Scallion Sliced for a fresh, oniony kick.
  • 2 cups Jasmine rice Cooked and cooled, the base of your dish.
  • 3 Tbsp Soy sauce For that essential salty umami flavor.
  • 2 tsp Granulated sugar To balance the savory notes.
  • 1 tsp Ginger Minced for a zesty touch.
  • 1 tsp Lemongrass Chopped finely to add citrusy fragrance.
  • 5 Kaffir lime leaves Torn for a burst of citrus aroma.
  • 2 Tbsp Thai chili paste For a spicy kick.
  • 1 tsp Thai red chili flakes For added heat, adjust to taste.
  • 4 Tbsp Lime juice Freshly squeezed for a zesty finish.
  • 2 Tomatoes Diced for a juicy sweetness.
  • 3.5 oz Shiitake mushrooms Sliced for earthy flavors.
  • 1 cup Freshly chopped cilantro For garnish and freshness.
  • Salt and black pepper To taste, enhancing all the flavors.

Equipment

  • Wok or large skillet
  • Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Begin by gathering all your ingredients. Make sure your jasmine rice is cooked and cooled, as day-old rice works best for fried rice dishes.
  2. In a wok or large skillet, heat the coconut oil over medium-high heat. Allow it to melt and coat the pan, creating a rich base for your dish.
  3. Add the diced onion and sauté for about 2-3 minutes until it turns translucent. Then, toss in the sliced scallion and minced ginger, stirring for another minute to release their flavors.
  4. Stir in the sliced shiitake mushrooms and diced tomatoes. Cook until the mushrooms are tender and the tomatoes start to break down, about 3-5 minutes.
  5. Add the cooked jasmine rice to the pan, breaking up any clumps as you stir. Ensure the rice is evenly coated with the aromatic mixture.
  6. Pour in the soy sauce, granulated sugar, Thai chili paste, and squeeze in the lime juice. Toss everything together to combine. The sugar will help balance the flavors.
  7. Toss in the kaffir lime leaves, lemongrass, and Thai red chili flakes. Mix well, allowing the herbs to infuse their flavors into the rice.
  8. Taste the fried rice and season with salt and black pepper as needed. Remember, the soy sauce already adds saltiness, so adjust accordingly.
  9. Remove the pan from heat and fold in the freshly chopped cilantro. Serve your Tom Yum Fried Rice hot, garnished with additional scallions and lime wedges if desired.

Notes

  • For best results, use day-old jasmine rice to prevent clumping.
  • Adjust the spice level by modifying the amount of Thai chili paste and red chili flakes.
  • Store in an airtight container; it lasts up to 3 days in the fridge.