Tom yum fried rice is a Thai street-food classic that takes the hot, sour, and aromatic flavors of tom yum soup—lemongrass, kaffir lime leaves, galangal, and chiles—and stir-fries them into smoky, wok-charred rice. It’s a brilliant way to use leftover rice and delivers a punchy, satisfying meal in under 30 minutes. Unlike soup, the broth is reduced to a concentrated paste that coats every grain, so you get all the tangy, spicy, umami goodness in every bite.
Ingredients
- 3 cups (540 g) cooked jasmine rice, preferably day-old and cold
- 2 tbsp (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 8–10 medium shrimp (about 200 g), peeled and deveined, tails removed
- 2 tbsp (30 g) tom yum paste (store-bought or homemade)
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 ml) lime juice, plus lime wedges for serving
- 1 tsp (5 g) sugar
- 2 stalks lemongrass, bottom 4 inches only, smashed and cut into 2-inch pieces
- 3 kaffir lime leaves, torn
- 2–3 slices galangal (or ginger, if unavailable)
- 2–3 Thai bird’s eye chiles, smashed (adjust to heat preference)
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup (20 g) Thai basil leaves (or regular basil)
- 1/4 cup (30 g) sliced scallions (green parts)
- 1/4 cup (40 g) cherry tomatoes, halved (optional)
- Salt and white pepper to taste
Instructions
- If using fresh rice, spread it on a baking sheet and let it sit uncovered for 10–15 minutes to dry out slightly. Day-old rice is best; it’s drier and fries better.
- Heat 1 tablespoon (15 ml) of oil in a wok or large skillet over high heat until shimmering. Add the beaten eggs and scramble quickly until just set, about 30 seconds. Remove the eggs to a plate and wipe the wok clean.
- Add the remaining 1 tablespoon (15 ml) of oil to the wok. Add the shrimp and cook until they turn pink and are just opaque, about 1–2 minutes per side. Remove the shrimp and set aside with the eggs.
- Reduce heat to medium-high. Add the lemongrass, kaffir lime leaves, galangal, and smashed chiles to the wok. Stir-fry for 30 seconds until fragrant. Add the shallot and garlic; cook for another 30 seconds.
- Add the tom yum paste and stir-fry for 1 minute to bloom the flavors. If the paste seems too dry, add a splash of water or chicken stock (about 1–2 tablespoons) to loosen it.
- Add the cold rice to the wok. Break up any clumps with a spatula and toss everything together. Stir-fry for 2–3 minutes, pressing the rice against the wok occasionally to get some charred, smoky bits.
- Season with fish sauce, lime juice, and sugar. Stir-fry for another minute. Taste and adjust—add more fish sauce for saltiness, more lime for sourness, or more chiles for heat.
- Return the shrimp and eggs to the wok. Add the cherry tomatoes (if using) and toss for 1 minute until everything is heated through. The shrimp should be cooked to an internal temperature of 145°F (63°C) as measured with a food thermometer—this is the USDA FSIS safe minimum for fish and shellfish.
- Turn off the heat. Stir in the Thai basil and scallions. The residual heat will wilt them slightly.
- Serve immediately with lime wedges on the side. Remove the lemongrass, kaffir lime leaves, and galangal slices before eating—they are for flavor and are not meant to be consumed.
Tips
- Use day-old rice: Fresh rice is too moist and will turn mushy. If you only have fresh, spread it on a tray and refrigerate uncovered for 30 minutes to dry it out.
- Don’t skip the aromatics: Lemongrass, kaffir lime leaves, and galangal are what give this dish its signature tom yum flavor. If you can’t find them, use a good-quality tom yum paste and add extra lime zest and a pinch of dried ginger—it won’t be identical, but it will still be tasty.
- High heat is key: A screaming-hot wok gives the rice a smoky “wok hei� flavor. If using a regular pan, heat it for longer than you think necessary, and don’t overcrowd—cook in batches if needed.
- Adjust the paste: Tom yum pastes vary in salt and heat. Start with 2 tablespoons, taste, and add more if you want a stronger flavor. You can also add a little chicken stock to thin the paste if it’s too thick.
Serving Suggestions
Serve this fried rice as a complete meal on its own, or alongside a light soup like a clear chicken broth or a simple cucumber salad. For a heartier spread, pair it with grilled satay skewers, a fresh papaya salad, or crispy spring rolls. A fried egg on top is a classic Thai addition—just fry an egg sunny-side up and place it over the rice. Lime wedges are essential; squeeze them over just before eating.
Variations
- Chicken or Pork: Swap the shrimp for 200 g of thinly sliced chicken breast or pork. Cook chicken until it reaches 165°F (74°C) internal temperature; pork (whole cut) to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Omit the shrimp and use firm tofu or extra vegetables like bell peppers and snap peas. Use soy sauce or tamari instead of fish sauce, and add a little extra lime juice to keep the sourness.
- Spicy Seafood: Add squid or mussels along with the shrimp. Cook squid briefly—it becomes tough if overcooked.
- Tom Yum Paste Substitute: If you don’t have tom yum paste, mix 1 tbsp red curry paste, 1 tsp lime juice, 1 tsp fish sauce, and a pinch of sugar. It won’t have the exact same herbal notes, but it will be close.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place the rice in a skillet over medium-high heat with a splash of water or oil, and stir-fry until hot and slightly crispy. Alternatively, microwave in 30-second bursts, stirring in between, until steaming hot (165°F / 74°C for leftovers). Avoid reheating more than once, as the rice can dry out and the shrimp may become rubbery.
Frequently Asked Questions
Can I use brown rice instead of jasmine? Yes, brown rice works, but it has a chewier texture and a nuttier flavor that will change the dish slightly. Use day-old brown rice and increase the cooking time by a minute or two to get it crispy.
What if I don’t have lemongrass or kaffir lime leaves? You can substitute lemongrass with a strip of lemon zest (about 2 inches) and kaffir lime leaves with a teaspoon of lime zest. The flavor won’t be as complex, but it will still be aromatic. Alternatively, use a high-quality tom yum paste that already contains these aromatics.
Why is my fried rice mushy? Mushy rice usually means the rice was too wet or you overcrowded the pan. Use day-old rice, dry it well, and cook in batches if your pan is small. Also, don’t stir constantly—let the rice sit for a few seconds to get some char.
Can I make this ahead of time? Fried rice is best eaten immediately, but you can prep the ingredients (chop aromatics, cook rice) a day ahead. Cook the dish fresh just before serving.
Is tom yum paste very spicy? It depends on the brand. Some are mild, some are fiery. Start with 2 tablespoons and adjust to your heat tolerance. You can also add fresh chiles at the end for extra heat without making the whole dish too spicy.
How do I know the shrimp is cooked? Shrimp is done when it turns pink and opaque, and the internal temperature reaches 145°F (63°C) using a food thermometer. Overcooking makes it rubbery, so remove from heat as soon as it’s done.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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