Originally published in Mar 9, 2014. Updated with new photos.
Do you always have leftover steamed rice at home? If you are like me, my fridge always has a bowl or a box of leftover steamed white rice, be it from the night before or the extras brought back from restaurants.
On week days, one of my favorite lunches to make is fried rice, all sorts of fried rice because it’s the easiest way to use up the leftover steamed white rice, while making a filling and tasty lunch in a matter of 15 minutes!
My week day is always very hectic. I wake up in the morning and my endless chores begin: prepping breakfast for my son, sending him to school, working on my blog, developing new recipes, training my intern on various tasks on Rasa Malaysia, shopping and driving around like a mad woman, and the list goes on and on.
I never get to check off my to-do list and every day the list just keeps (miraculously) getting longer.
Anyway, I digress.
Before I go on, let me just say that I don’t think there is Tom Yum fried rice available in Thailand, but this is my version of the popular Thai soup, but in the form of fried rice!
The taste structure is similar to Thai Tom Yum soup: spicy, savory, rich, and a little tartness from the squirts of lime juice. I really enjoy this Tom Yum fried rice.
A couple of years ago, I shared this recipe with InSing.com (rebranded as HungryGoWhere.com now), but last week, I made this Tom Yum fried rice for my intern and I, so I decided to share this Tom Yum fried rice recipe here with you.
Again, I used the Pantai brand Thai roasted chili paste or “Nam Prik Pao” as the spice base for this dish.
If you are in the United States, you can get this product as Asian stores or online here. If you are in Asia, for example: Malaysia or Singapore, I am sure you can find similar products from markets or super markets.
It might be not the same brand. Please take note that Nam Prik Pao is not the same as “Tom Yum Paste” but you absolutely can’t find it, you can certainly use Tom Yum Paste as a substitute.
This quick and easy Tom Yum fried rice is a delicious one-dish meal. If you like your tom yum fried rice extra spicy, serve it with some bird’s eyes chilies (Thai chilies) on the side, otherwise this recipe is mouthwatering as is. Enjoy!
How Many Calories per Serving?
This recipe is only 448 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.