Tom Yum Fried Rice Shrimp (Khao Pad Tom Yum)
Try this tom yum fried rice shrimp recipe (khao pad tom yum)—a Thai stir-fry loaded with bold flavors and fresh herbs and spices for a delicious meal!
Ingredients
- 2 tablespoons oil
- 2 tablespoons chili paste
- 1 1/2 tablespoon fish sauce
- 2 1/2 tablespoons lime juice
- 1/2 tablespoon white sugar
- 2 kaffir lime leaves, stems removed
- 2 chilies, Thai chilies, sliced, to taste
- 2 tsp galangal, crushed
- 2 tsp lemongrass, crushed
- 2 cloves garlic, crushed
- 8 shrimp
- 1 egg
- 3 cups cooked jasmine rice, preferably day-old chilled rice
Instructions
- In a mixing bowl, combine the chili paste, fish sauce, fresh lime juice, and sugar. Stir until well mixed.
- Crush galangal, lemongrass, and garlic using a mortar and pestle.
- Heat a wok over high heat and add oil. Toss in the freshly pounded mixture, sliced chilies, and kaffir lime leaves. Stir-fry until aromatic or 10–20 seconds.
- Add the shrimp into the wok. Cook for approx 2 minutes, or until each side is cooked.
- Push everything to one side of the wok. Crack open the eggs in the empty area and scramble them. Mix the scrambled eggs with the other ingredients.
- Toss in the rice, thoroughly stir-frying to combine all ingredients.
- Add the prepared stir-fry sauce and continue to stir-fry until each grain of rice is coated with the sauce. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Use day-old jasmine rice for making fried rice.
- Pair with Thai chili paste for the best results.
Calories: 1271kcal | Carbohydrates: 239g | Protein: 33g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1161mg | Potassium: 768mg | Fiber: 5g | Sugar: 8g | Vitamin A: 591IU | Vitamin C: 74mg | Calcium: 142mg | Iron: 4mg