Tom Yum Fried Rice
Need a quick weeknight meal? Try this easy Tom Yum Fried Rice with shrimp that you can make using ingredients from your pantry and freezer. Easy, quick, and yummy! Also, learn how to make this with instant chili paste or cauliflower rice.
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Ingredients
Thai chili paste
- ΒΌ cup large dry chili peppers
- 4 shallots
- 4 cloves garlic
- 2 teaspoons shrimp paste
- 1 oz. dry shrimp
- 1 cup canola oil
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 4 oz palm sugar
- 8 tablespoons tamarind juice (not tamarind concentrate)
Shrimp
- 10-15 large shrimps
- 1 tablespoon cooking oil
- Salt to taste
- Black pepper or white pepper to taste
Fried rice
- 3 cups day-old jasmine rice chilled
- 1 cup frozen peas
- 3 stalks lemongrass remove the outer leaves, cut out the bulb, and slices up to 2/3 of the stalk
- 4 kaffir lime leaves
- 1/2 cup white onion thinly sliced
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- Juice of half lime and more lime wedges for garnish
- 2 tablespoons cooking oil
Instructions
Thai chili paste
- Mix chili peppers, shallot, garlic, shrimp paste, dry shrimp, and 2 tablespoons of oil in a blender. Add the rest of oil to a pot and add the mixture. Stir fry about 2-3 minutes. Then add the rest of the ingredients and cook over medium heat until it forms a paste
Shrimp
- Add 1 tablespoon oil to a wok over medium-high heat. Add the shrimp and cook, stirring occasionally, until they turn pink, about 2-3 minutes. Season with salt and pepper; then set aside
Fried rice
- Add 2 tablespoons cooking oil to a wok over medium-high heat. Add the chili paste, lemongrass, onion, and kaffir lime leaves. Cook for about 2-3 minutes. Stir in peas and cook for another 1-2 minutes
- Raise heat to high and stir in the chilled rice. Use the back of a spoon to break up any rice sticking together
- Add fish sauce and sugar. Stir quickly until the paste is blended with the rice
- Stir in shrimp and lime juice, and adjust the seasonings. Remove from heat and garnish with lime wedges