Once you’ve got bought all of your substances in place this Thai tom yum fried rice comes collectively in simply minutes.
Modern Tom yum (or tom yam, relying on the transliteration) is a sizzling and bitter Thai soup constructed on a aromatic infusion of lemongrass, makrut lime leaf, and galangal. Fresh lime offers sourness and (vegan) fish sauce provides salt and umami. Tom yum might embrace coconut or evaporated milk in addition to nam prik pao (a kind of chilli paste).
Readers of my Substack may recall my recipe for creamy vegan tum yum spaghetti with mushroomsthe place I touched on the recognition of tomyumifying meals. This development of reimagining different dishes with the long-lasting flavors of tom yum has pushed tom yum past its conventional soup type into all kinds of interpretations. I’ve noticed tom yum mac and cheese on the menus of not less than two vegan eating places in Bangkok. Beyond that, the chances appears countless. There’s yum yum congee (jok), tom yum pizza (with aromatics integrated within the tomato sauce), tom yum drinks of assorted varieties, and, in fact, tom yum fried rice. And that is what we’re right here for at the moment.
Tom yum fried rice substances
Tom yum fried rice requires recent lemongrass, galangal, and makrut lime leaves. There are dried sorts of the entire above accessible, however they lack the important oils that make tom yum pop.
You is likely to be questioning “is tom yum fried rice spicy,” which relies upon fully on the plain: did you add chilli? And you do not have to. This concept that every one Thai meals have to be spicy is absurd. Be prepared to discover new flavours, but additionally: you do you.
The solely actual ache within the arse ingredient is nam prik pao (Thai chilli jam), which is able to take you a while to make nevertheless it lasts for a very long time and it is an ideal condiment to have round for all kinds of functions. I nearly all the time have a jar in my fridge.
For the rice, make sure you use the jasmine selection and ensure it’s cooled. Ideally you will use day-old rice that is had an in a single day within the fridge. Freshly steamed rice retains an excessive amount of moisture, resulting in a sticky, clumpy fried rice as an alternative of sunshine, separate grains. When storing the rice within the fridge, keep away from packing it tightly. Instead, use a container barely bigger than wanted and unfold the rice loosely. This permits the grains to chill and dry out extra evenly. This ends in a greater texture in your fried rice, the place every grain stays distinct within the closing dish.
Tom yum fried rice
This tom yum fried rice recipe serves one. If you want to make a couple of serving, do not be tempted to double or quadruple the substances. Instead, cook dinner the recipe twice; overcrowding the wok will result in a subpar dish. Also, the lime leaf and galangal are supposed right here for flavour, not consumption, so do not attempt to gnaw your means via them (except you actually need to).
Servings: 1 serving
Ingredients
- 1 tablespoon Thai chili jam nam prik pao (see notes1)
- 2 teaspoons skinny soy willow (see notes2)
- 1 ½ teaspoons recent lime juice
- ¼ teaspoon sugar
- 1 tablespoon vegetable oil
- Approximate ½ cup chew sized items of tofu, vegan mock meat, or seafood analogue
- 10 grams very thinly sliced lemongrass from the decrease components of the stems about 2 tablespoons
- 2 teaspoons 1 fats clove minced garlic
- 10 grams thinly sliced galangal about 5 slices
- 2 makrut lime leaves quartered
- 1-2 chook’s eye chilli roughly chopped (you may omit when you dislike spicy meals)
- 150 grams cooked, chilly jasmine rice
- Long coriander for serving (non-compulsory)
- Sliced cucumber, and additional lime for serving (non-compulsory)
- Extra sliced lime for serving (non-compulsory)
Instructions
-
Combine the chilli jam, soy sauce, lime juice, and sugar in a small bowl and provides it a stir to mix the whole lot evenly.
-
Open the home windows and warmth a wok over medium warmth for a minute or two till it’s very popular. Add the oil and swirl it across the wok. Tip within the tofu/mock meat/seafood, lemongrass, garlic, galangal cash, lime leaves, and chilli. Stir fry for 30-60 seconds, or till it’s aromatic (a number of golden spots are okay however you don’t need to burn issues).
-
Add the rice and add the sauce from the 1st step. Knock the warmth as much as excessive. Toss and switch the rice, stir-frying quickly. Continue to stir-fry for a minute or two, till any clumps within the rice are damaged aside and the grains are separated and evenly coated with the seasoning.
-
Plate up alongside lengthy coriander, cucumber, and recent lime.
Notes
- You can discover the recipe for nam prik pao right here.
- While any mild soy sauce will likely be high-quality, for an actual Thai flavour you will need to use a Thai model. You can learn all about totally different Thai soy and seasoning sauces right here.
