Tom Yum Fried Rice
March 09th, 2014 12 Comments

Tom Yum Fried Rice

PinterestFollow me
FacebookLike Me

Tom Yum Fried Rice - your favorite Thai Tom Yum Flavor in a fried rice dish. The most amazing fried rice with exotic flavors that you can't stop eating |


Tom Yum Fried Rice

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


2 tablespoons oil
1 egg, lightly beaten
2 cloves garlic, finely minced
2 oz chicken meat, cut into thin pieces
6 shelled and deveined shrimp
6 canned straw mushrooms
3 tablespoons frozen peas and carrots
1 tablespoon Thai roasted chili paste or “Nam Prik Pao”
2 cups leftover steamed white rice, loosen up
2 teaspoons fish sauce or to taste
Lime juice


Heat up a little bit of oil in a wok and fry the beaten egg into an omelet. Use the spatula to break the omelet into small pieces. Set aside. Heat up the remaining oil in the wok. Add the garlic into the wok and stir-fry until lightly browned and aromatic.

Add the chicken, shrimp, straw mushrooms and stir-fry continuously until the chicken and shrimp turn opaque on the surface, then add the frozen peas and carrots. Add the Thai roasted chili paste and do a few quick stirs before adding the rice.

Add the fish sauce and the egg into the wok. Stir continuously to combine all the ingredients. Remove the tom yum fried rice from the wok and add a couple of splashes of lime juice. Serve immediately with some bird’s eyes chilies if you want extra heat.

Tagged as:

12 comments... read them below or add one

  1. Anne says:

    This looks delicious!!!

  2. Liz says:

    Thank you, Bee, for the nice recipe. Have a Great Week!

  3. Bob Pincus says:

    The recipe sounds great and I can’t wait to try it. The only ingredient that I didn’t see added was the rice. I could guess but wanted to make sure I did it in accord with your recipe. At what step do you add the rice into the Wok?

  4. Bob Pincus says:

    Sorry Bee, I should have known you wouldn’t miss a trick. I reread the recipe and sure enough you did add it at after the roasted chili paste.
    But I do have another question. I have never used fish sauce. I have used oyster sauce and was wondering if that would work or if the two sauces are significantly different. I’ll have to buy a bottle just so I know what it tastes like.

  5. Jessica says:

    I love fish sauce in my fried rice and the Thai roasted chili paste makes it special. Thanks for recipe Bee.

  6. Fried Rice is my ultimate go-to as well when I am super busy. I need to get a new jar of tom yum paste for on the go lunches. Some pineapple pieces would be delicious in this!

  7. newkiwi says:

    Bee, I made your recipe last evening. My husband and I agreed that the rice had great flavor, but we found it dry. Did anyone else have this experience? Do you have a suggestion for me, or should I try adding pineapple to the mix (as one cook commented)?

    • Hi Newkiwi, I think fried rice is supposed to be dry and not wet. However, if you like a little more moisture in your rice then yes you can add more oil or pineapple would enhance the flavor.

  8. Meg says:

    They DO have Tom Yum fried rice in Thailand! Just not as common as other fried rice options. It was one of my absolute favorite vegetarian dishes and I’ve been meaning to recreate it ever since. Thanks for the recipe!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS