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Tom Yum Fried Rice

Need a quick weeknight meal? Try this easy Tom Yum Fried Rice, that you can make using ingredients from your pantry and freezer. Easy, quick, and yummy!
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  • Thai Chili Paste
  • 1/4 cup large dry chili peppers
  • 4 shallots
  • 4 cloves garlic
  • 1 oz. dry shrimp
  • 2 teaspoons shrimp paste
  • 1 teaspoon salt
  • 2 tablespoons fish sauce
  • 4 oz. palm sugar
  • 8 tablespoons tamarind juice
  • 1 cup canola oil
  • 3 cups cooked jasmine rice chilled
  • 10-15 large shrimps
  • 1-11/2 cups of mix vegetables
  • 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
  • 3 tablespoons chili paste
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • Juice of half lime and more lime wedges for garnish
  • 3 tablespoons cooking oil


  • To make Thai chili paste: mix chili peppers, shallot, garlic, shrimp paste, dry shrimp, and 2 tbs 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.
  • Add 1 tbs oil to a wok over medium-high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
  • Add 2 tbs cooking oil to a wok over medium-high heat. Add chili paste, lemongrass, onion, and kaffir lime leaves. Cook for about 2-3 minutes. Stir in vegetables and cook for another 1-2 minutes.
  • Raise heat to high and stir in the chilled rice. Stir quickly until the paste is blended with the rice.
  • Add fish sauce and sugar. Use the back of a spoon to break up any rice sticking together.
  • Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp and lime juice, and adjust the seasonings.
  • Remove from heat and garnish with lime wedges.