Tom Yum Fried Rice
ID: 1110fd8b...
An ultimate fusion of classic Thai Tom Yum soup flavors and Thai-style fried rice. This recipe infuses dry, day-old Jasmine rice with a fragrant pounded herb paste of galangal, lemongrass, chilies, and kaffir lime leaves, seasoned with a savory, sour, and spicy Tom Yum sauce.
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🍳 Cooking Flow
Pound galangal, lemongrass, salt, chilies, and kaffir lime leaves in a mortar to make a fine herb paste. → Mix Thai chili paste, soy sauce, fish sauce, sugar, and lime juice in a separate bowl until smooth to prepare the sauce. → Stir-fry the herb paste and diced onion in a hot wok, then add and cook the prawns. → Cook and scramble the eggs in the wok, toss in the tomato slices, then add the cold rice and sauce. → Stir-fry everything over high heat until well incorporated, then serve with cucumber, spring onion, and lime.
Cooking Steps
Brief Cooking Order
Pound galangal, lemongrass, salt, chilies, and kaffir lime leaves in a mortar to make a fine herb paste. → Mix Thai chili paste, soy sauce, fish sauce, sugar, and lime juice in a separate bowl until smooth to prepare the sauce. → Stir-fry the herb paste and diced onion in a hot wok, then add and cook the prawns. → Cook and scramble the eggs in the wok, toss in the tomato slices, then add the cold rice and sauce. → Stir-fry everything over high heat until well incorporated, then serve with cucumber, spring onion, and lime.
Introduction
An ultimate fusion of classic Thai Tom Yum soup flavors and Thai-style fried rice. This recipe infuses dry, day-old Jasmine rice with a fragrant pounded herb paste of galangal, lemongrass, chilies, and kaffir lime leaves, seasoned with a savory, sour, and spicy Tom Yum sauce.
Step 1
Peel a small knob of galangal, chop it into small pieces, and place it into a mortar.
Step 2
Bash a stalk of lemongrass with the back of a knife to loosen the fibers, peel away the tough outer layers, finely slice the tender white part, and add it to the mortar.
Step 3
Add a pinch of salt to the mortar and pound the galangal and lemongrass together until they form a fine paste.
Step 4
Remove the stems of 3 Thai bird's eye chilies, put them into the mortar, and pound to bruise and incorporate them into the herb paste.
Step 5
De-stem the kaffir lime leaves, roll them up tightly, finely slice them into thin ribbons, add them to the mortar, and gently pound to bruise them with the paste.
Ingredients List
Important Notes
Always use day-old Jasmine rice that has been kept in the fridge, as the dried-out grains prevent the fried rice from turning mushy.
Nam Prik Pao (Thai chili paste) can be sticky and thick, so mixing it with the other liquid sauce ingredients beforehand ensures even distribution in the fried rice.
Adjust the number of Thai bird's eye chilies to suit your heat tolerance, as these chilies are very hot.
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