Tom Yum Fried Rice (Kao Pad Tom Yum)
ID: dade8365...
A delicious fusion of classic spicy, sour Thai Tom Yum flavors concentrated into a savory fried rice, topped with a crispy Thai-style fried egg and juicy shrimp.
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🍳 Cooking Flow
Pound lemongrass, galangal, lime leaves, and chilies in a mortar, then mix with seasoning sauces to make the Tom Yum paste. → Fry a crispy, Thai-style egg and cook the shrimp separately; set both aside. → Stir-fry onions and Chinese broccoli, then add cold jasmine rice and the prepared paste. → Toss the rice on high heat, then fold in tomatoes, cooked shrimp, and green onions. → Serve topped with fresh cilantro and the crispy fried egg.
Cooking Steps
Brief Cooking Order
Pound lemongrass, galangal, lime leaves, and chilies in a mortar, then mix with seasoning sauces to make the Tom Yum paste. → Fry a crispy, Thai-style egg and cook the shrimp separately; set both aside. → Stir-fry onions and Chinese broccoli, then add cold jasmine rice and the prepared paste. → Toss the rice on high heat, then fold in tomatoes, cooked shrimp, and green onions. → Serve topped with fresh cilantro and the crispy fried egg.
Introduction
A delicious fusion of classic spicy, sour Thai Tom Yum flavors concentrated into a savory fried rice, topped with a crispy Thai-style fried egg and juicy shrimp.
Step 1
Prep the herbs. Slice the bottom part of the lemongrass, the galangal, and the kaffir lime leaves very finely.
Step 2
Pound the lemongrass, galangal, and kaffir lime leaves in a mortar and pestle until they form a paste.
Step 3
Add Thai chilies to the mortar and pound them into the herb paste.
Step 4
Add sugar, Thai chili paste, fish sauce, soy sauce, and lime juice into the mortar. Mix thoroughly to complete the Tom Yum sauce.
Step 5
Heat a generous amount of oil in a wok on high heat. Fry the egg Thai-style until the edges are bubbly and crispy, keeping the yolk runny. Remove and set aside.
Ingredients List
Important Notes
It is crucial to use cold, dry rice because the Tom Yum sauce contains a lot of liquid; wet rice will become mushy.
Be sure to remove the seeds from the tomato before chopping to prevent excess moisture from making the rice soggy.
Slicing the lemongrass and kaffir lime leaves as finely as possible makes them pleasant to eat without leaving stringy, woody bits.
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