Tom Yum Fried Rice
Tom yum fried rice uses all of the aromatics that are originally used in tom yum soup. You get a punchy rice dish that is perfect for lunch or dinner.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 3makrut lime leaves
- 2tablespoons vegetable oil
- 3inches galangal (sliced)
- 3inches lemongrass stalk (sliced)
- ½cup mushrooms (sliced)
- 10medium shrimp (peeled and deveined)
- 1 ¾cups cooked rice
- 1tomato (chopped)
- 1to 2 Thai chilies (to taste)
- 2tablespoons lime juice
- 1tablespoon fish sauce
- 1tablespoon soy sauce
- 1teaspoon sugar
- 1teaspoon chili paste
Instructions
Step 1
Gather the ingredients.Step 2
Remove the stems from the makrut lime leaves by folding the leaves lengthwise and peeling away the stems.Step 3
Heat the oil in a medium pan over medium-high heat. Once the oil is hot, add the galangal, lemongrass, and lime leaves. Stir-fry until fragrant, about 2 minutes.Step 4
Add the mushrooms and shrimp to the pan and cook for 2 to 3 minutes.Step 5
Add the rice and tomatoes to the pan, stirring to combine.Step 6
Add the chili, lime juice, fish sauce, soy sauce, sugar, and chili paste. Stir well until the chili paste coats the rice. The shrimp should be cooked through.Step 7
Serve immediately and enjoy!