How does a spicy aromatic bowl of vegetables and rice sound to you right now? Is it cold, wet and rainy where you live? this bowl will be perfect for you. This fried rice( if you follow me, you know how much I love spicy aromatic food) is substantial, full of aromatics, vegetables, rice all bathed in hot Thai aromas, and is very very satisfying.
If you have leftover rice from the night before, this recipe will be perfect to make or even if you don’t have leftover rice make some extra and try this recipe next day for lunch or dinner. Tom yum fried rice has the same paste as the classic soup only as fried rice. It has that intense Thai flavors that we all have come to love. Just make sure your rice is cooled and slightly dry so it can best absorb all the flavors from the paste.
Tom Yum Fried Rice
INGREDIENTS
Serves 2-3 servings as a main meal or 4 as a side
Spicy Paste
- 3 slices galangal, chopped
- 3 inches lemongrass, thinly sliced (use bottom half of the stalk only)
- 3 kaffir lime leaves, center rib removed, thinly sliced
- 1 heaped Tbsp red curry paste or any Thai chili paste I also like sambal olek in this if red curry is not available
- 1 tablespoon fish sauce, vegan or regular
- 1 teaspoon Tamara or shoyu or soy sauce
- 1 teaspoon coconut sugar
- 2 tablespoons lime juice
The Fried Rice
- 2-3 tablespoons any neutral high smoking oil, I used rice bran
- 2 fried eggs, leave out if vegan
- 1 cup protein of your choice, I used crumbled organic tofu or use one chicken breast thinly sliced also works
- 3-4 oz, 1 cup shiitake or cremini or mixed, sliced
- ½ cup sliced red or white onion, 1 medium
- 2 cups broccoli, floret stems thinly sliced, florets into small pieces
- 300 gms a day old cooked short grain or jasmine brown rice (about 1 3/4 -2 cups)
- 1 tomato, deseeded, bite-sized pieces or baby tomatoes about 8-10
- 1-2 green onions, sliced
- A few sprigs chopped cilantro
- 1 lime optional
DIRECTIONS
- To make the paste: In a small food processor that can makes smooth paste, process together lemongrass, galangal, kaffir lime leaves, and Thai chilies until fine. Stir in all remaining sauce and pulse a few times until smooth.
- For the fried rice: In a wok or a large sauté pan, add 1-2 tablespoons of neutral oil and swirl the pan to coat the bottom. and heat over medium high heat until hot.
- Add the protein and sear until browned on one side; flip and brown the other side until done. Remove from pan and set aside. I like tofu slightly crisp and golden.
- In the same pan, add a little more oil if needed, then add onion and sauté for a minute. Now add the broccoli, mushrooms and toss briefly until the broccoli turns bright green and slightly cooked. Add the rice and toss to break up and lumps, do this with the back os the spoon.
- Add the spicy sauce paste over rice and toss until all grains are coated evenly in the sauce and the rice has absorbed the flavors . Add the tomato and the fried tofu, toss briefly just to heat through. Remove from heat and garnish with chopped cilantro and green onions.
- Serve with cucumber slices and a squeeze lime juice
Leave a Reply