Tom Yum Fried Rice Recipe

Jasmine rice: Preferably day-old, this rice provides the perfect texture for fried rice.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to add a fragrant aroma to the dish.

Shrimp: Peeled and deveined, these add a protein element to the dish.

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Tom yum paste: The star ingredient that gives the dish its unique Thai flavor.

Fish sauce: Adds a salty, umami depth to the dish.

Soy sauce: Provides additional seasoning and color.

Sugar: Balances the flavors with a touch of sweetness.

Lime juice: Freshly squeezed to add a tangy finish.

Cilantro: Chopped for a fresh, herbal garnish.

When preparing day-old cooked jasmine rice for this Tom Yum Fried Rice recipe, it's important to break up any clumps before adding it to the wok. This ensures that the rice heats evenly and absorbs the flavors of the tom yum paste, fish sauce, and soy sauce. Use your hands or a fork to gently separate the grains of rice, making it easier to stir-fry and achieve that perfect texture.

• day-old cooked jasmine rice - Substitute with day-old cooked basmati rice: Basmati rice has a similar texture and can absorb flavors well, making it a good alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, suitable for frying.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• peeled and deveined shrimp - Substitute with chicken breast: Diced chicken breast can provide a similar protein content and texture.

• carrots, peas, and corn mixed vegetables - Substitute with bell peppers and snap peas: These vegetables offer a similar crunch and sweetness.

• tom yum paste - Substitute with red curry paste: Red curry paste can provide a similar depth of flavor with a bit of heat.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor, though it lacks the fishy undertone.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar taste profile.

• sugar - Substitute with honey: Honey can add sweetness with a slight floral note.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• chopped cilantro - Substitute with parsley: Parsley can offer a fresh, herbaceous note without the strong flavor of cilantro.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into an airtight container. For best results, use a shallow container to ensure even cooling and reheating.
• Label the container with the date to keep track of freshness. Fried rice can be stored in the refrigerator for up to 4 days.
• For longer storage, place the fried rice in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove excess air and to save space.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the fried rice in a microwave-safe dish. Cover with a damp paper towel to retain moisture, and heat on high for 2-3 minutes, stirring halfway through.
• Alternatively, reheat in a wok or skillet over medium heat. Add a splash of vegetable oil or water to prevent sticking, and stir-fry until heated through.
• Avoid reheating more than once to maintain the best texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Tom Yum Fried Rice.
  4. Stir-fry for about 5-7 minutes, breaking up any clumps and ensuring even heating.
  5. If the rice seems dry, sprinkle a little water or chicken broth and cover the skillet for a minute to steam.
  6. Stir occasionally until the rice is heated through.

• Microwave Method:

  1. Place the leftover Tom Yum Fried Rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to add moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Tom Yum Fried Rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the rice is heated through before serving.

• Steamer Method:

  1. Place the leftover Tom Yum Fried Rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with the lid.
  4. Steam for about 10-15 minutes, stirring halfway through, until the rice is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover Tom Yum Fried Rice in a single layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the rice is heated through before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for mincing garlic and chopping cilantro.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Measuring spoons: Used to accurately measure the tom yum paste, fish sauce, soy sauce, and sugar.

• Measuring cups: Useful for measuring the cooked rice and mixed vegetables.

• Mixing bowl: Handy for holding the mixed vegetables before adding them to the wok.

• Lime squeezer: A tool to extract fresh lime juice efficiently.

• Serving spoon: For serving the finished dish hot and ready to enjoy.

Use pre-cooked shrimp: Save time by using pre-cooked shrimp instead of raw. Just add them in step 4 to heat through.

Frozen mixed vegetables: Opt for frozen mixed vegetables to skip the peeling and chopping.

Day-old rice: Always use day-old rice to ensure it fries up nicely without becoming mushy.

Pre-minced garlic: Use pre-minced garlic from a jar to cut down on prep time.

Tom yum paste: Keep tom yum paste on hand for quick flavor without needing multiple ingredients.