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Tom Yum Fried Rice Recipe

Name: Nawa Thai Manhattan Beachs Tom Yum Fried Rice Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 3 cups Long-grain jasmine rice (cooked, cooled); 2 tbs Vegetable oil; 1 tbs Neutral oil (for frying); 2 tbs Lemongrass (white part), finely minced; 1 tbs Galangal, thinly sliced or minced; 2 tsp Thai bird’s eye chilies, sliced (adjust to heat); 2 tbs Shallot, finely chopped; 1 tbs Garlic, minced; 4 leaves Kaffir lime leaves, thinly sliced; 1 tsp Tomato paste; 1.5 tbs Fish sauce; 1 tsp Light soy sauce; 2 tbs Lime juice (fresh); 1 tsp Palm sugar or light brown sugar; 2 tbs Chicken or vegetable stock (hot); 8 pieces Shrimp (peeled, deveined) or sliced chicken breast; 1 cup Mushrooms (straw or button), sliced; 3 oz Cherry tomatoes, halved; 3 stalks Scallions, sliced (white and green separated); 0.25 cup Fresh cilantro (for garnish); 0.5 cup Bean sprouts (optional, for texture); 2 tsp Crispy fried shallots (store-bought or homemade); 2 pieces Lime wedges; 1 tsp Chili oil or sliced fresh chilies; 2 tbs Toasted peanuts or cashews (roughly chopped, optional)

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves3

Make Tom Yum Fried Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Base

3 cups Long-grain jasmine rice (cooked, cooled)

2 tbs Tuscany sunflower oil

1 tbs Neutral oil (for frying)

Tom Yum Flavor Paste

2 tbs Lemongrass (white part), finely minced

1 tbs Galangal, thinly sliced or minced

2 tsp Thai bird’s eye chilies, sliced (adjust to heat)

2 tbs Shallot, finely chopped

1 tbs Garlic, minced

4 leaves Kaffir lime leaves, thinly sliced

1 tsp Tomato paste

1 1/2 tbs Fish sauce

1 tsp Light soy sauce

2 tbs Lime juice (fresh)

1 tsp Palm sugar or light brown sugar

2 tbs Chicken or vegetable stock (hot)

Protein & Vegetables

8 pieces Shrimp (peeled, deveined) or sliced chicken breast

1 cup Mushrooms (straw or button), sliced

3 oz Cherry tomatoes, halved

3 stalks Scallions, sliced (white and green separated)

1/4 cup Fresh cilantro (for garnish)

1/2 cup Bean sprouts (optional, for texture)

Finishing & Garnish

2 tsp Crispy fried shallots (store-bought or homemade)

2 pieces Lime wedges

1 tsp Chili oil or sliced fresh chilies

2 tbs Toasted peanuts or cashews (roughly chopped, optional)

Method

Rice & Base

Prepare rice

Use 3 cups of cooked jasmine rice that has been cooled and preferably refrigerated for a few hours or overnight so grains are separated. Break up any clumps with your fingers before frying.

Heat 2 tbs vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering.

Tom Yum Flavor Paste

Add the minced lemongrass, galangal, shallot and garlic to the hot oil. Stir-fry 1–2 minutes until aromatic but not browned.

Add sliced bird’s eye chilies and shredded kaffir lime leaves; stir 30 seconds to release their aromas.

Stir in the tomato paste and fry 20–30 seconds to concentrate flavor.

Pour in the hot chicken or vegetable stock (2 tbs) to loosen the paste, then add fish sauce, light soy sauce, palm sugar and lime juice. Stir and simmer 30 seconds to blend. Taste and adjust — it should be tangy, slightly salty and a little sweet.

Protein & Vegetables

Push the paste to one side of the wok. Add 1 tbs neutral oil to the empty side and increase heat to high.

Add the shrimp (or sliced chicken) and cook 1–2 minutes per side for shrimp (or 3–4 minutes until cooked through for chicken). Stir with the paste so protein picks up the tom yum flavor. Remove protein to a plate if cooking chicken longer and continue.

Add mushrooms and the white parts of the scallions to the wok. Stir-fry 1–2 minutes until the mushrooms begin to soften.

Add halved cherry tomatoes and cook 30–45 seconds — tomatoes should warm and start to release juices but not fully collapse.

Return the cooked shrimp or chicken to the wok. Stir to combine with vegetables and paste.

Add the cooled jasmine rice, breaking up any remaining clumps. Toss everything vigorously so rice is evenly coated with the tom yum paste and heated through, about 2–3 minutes. If mixture seems dry, add up to 1–2 tbs more hot stock or a splash of water.

Stir in bean sprouts (if using) and the green parts of the scallions; toss 30 seconds to keep them crisp-tender.

Finishing & Garnish

Taste and adjust seasoning with extra fish sauce (for salt), lime juice (for acidity), or sugar (for balance) as needed.

Turn off heat. Stir in chopped cilantro, then transfer the fried rice to a serving platter or individual bowls.

Top with crispy fried shallots, toasted nuts (if using) and a drizzle of chili oil or extra sliced chilies. Serve immediately with lime wedges on the side.