With a bit of firm tofu, mushrooms, and cilantro, you can turn your leftover rice into a bowl of savory goodness! Tom Yum Fried Rice is a hearty way to enjoy mealtime. It’s healthy and easy to make – best to start a great day!
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Interested in more tasty rice recipes? Check out my Pineapple Thai Fried Rice, Thai Saffron Coconut Rice, or Mango Sticky Rice!
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What is Tom Yum Fried Rice?
Tom Yum Fried Rice is a delicious recipe inspired by the well-known Tom Yum soup from Thailand. It is served with Thai chili paste, the featured ingredient famous for adding a good balance of health and spice to the rice recipe.
Featured Thai Ingredient
One healthy ingredient featured in my yum fried rice recipe is Thai chili paste! Here are some of the health benefits:
- Boosts Metabolism: The capsaicin in chili peppers can increase metabolism by promoting thermogenesis, helping with calorie burning.
- Rich in Antioxidants: Garlic, shallots, and chili peppers are packed with antioxidants that help protect the body from oxidative stress and reduce inflammation.
- Immune System Support: The garlic and chilies in the paste are rich in vitamin C, which strengthens the immune system.
- Aids in Digestion: The spice from chilies can stimulate digestion and improve gut health.
- Supports Weight Loss: By boosting metabolism and suppressing appetite, capsaicin in chili paste may help with weight management.
Variations
- Seafood – seafood lovers might like it better by adding a mix of seafood, including shrimp, squid, or crab.
- Chicken – you can add chicken marinated in lime juice and garlic.
- Coconut Milk – For a creamier texture, add a splash of coconut milk while stir-frying the rice.
- Eggs – You can scramble the eggs in the wok or pan before cooking the rice, or cook them separately and fold them in at the end for a softer texture.
- Sesame Oil – A drizzle of sesame oil at the end of cook time would enhance the aroma and add a subtle, nutty flavor.
- Snap peas – Snap peas would add a nice crunch and freshness to the fried rice. You can add them during the stir-frying process, about 2-3 minutes before the rice is done, to ensure they remain crisp.
Substitutions
- Olive oil – Replace with coconut oil for a more authentic Thai flavor. Vegetable oil or cooking oil can also be considered for a neutral option.
- Button mushrooms – Substitute with shiitake, cremini, or portobello mushrooms for a meatier texture. You can also use eggplant for a different texture.
- Vegan fish sauce – Replace with soy sauce, tamari, or coconut aminos. If you’re not vegan, you can use regular fish sauce.
- Cilantro – Swap with Thai basil, parsley, or mint for a different herbaceous note.
Storage
- Store Tom Yum Fried Rice in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- plain day-old cooked rice
- olive oil
- firm tofu
- button mushrooms
- medium onion
- garlic
- Thai Chili
- red bell pepper
- green bell pepper
- yellow Thai curry paste
- vegan fish sauce
- brown sugar
- cilantro
- spring onions
- salt
- ground black pepper
- tomatoes
- lemon (optional)
See recipe card for quantities.
Instructions
Fry the tofu in a heated two tablespoons of oil until slightly golden on each side. Remove the fried tofu and place it on the plate or bowl.
In the same pan, add the remaining olive oil. Add in minced garlic and onions, saute for 60 seconds.
Place the yellow Thai curry paste and cook for another 2 minutes, stirring constantly.
Then, add the cooked rice, button mushroom, red & green bell pepper, Thai chili, and chopped
tomatoes.
Mix the fried rice well until the grains are coated with the yellow Thai curry paste for 5 minutes.
Add in vegan fish sauce, brown sugar, salt, and ground black pepper.
Mix in the fried tofu, chopped cilantro, and spring onions. Continue cooking for another 2 minutes.
Turn off the heat and transfer into serving plates or bowls. Serve the fried rice with lemon wedges.
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Hint: Use authentic Tom Yum paste along with aromatics like lemongrass, kaffir lime leaves, and galangal to infuse the rice with the signature flavors of the soup.
Frequently Asked Questions
Vegan Tom Yum Fried Rice
Ingredients
- 2 cups plain day-old cooked rice
- 3 tablespoons olive oil
- 1 cup firm tofu cut into small dice
- ½ cup button mushrooms sliced
- 1 medium onion minced
- 2 cloves garlic minced
- 1 Thai Chili finely chopped
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 4 tablespoons yellow Thai curry paste
- 1 tablespoon vegan fish sauce
- 1 tablespoon brown sugar
- ¼ cup chopped cilantro
- ⅛ cup chopped spring onions
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup chopped tomatoes
- 1 lemon cut into wedges (optional)
Instructions
- Fry the tofu in a heated two tablespoons of oil until slightly golden on each side.
- Remove the fried tofu and place it on the plate or bowl.
- In the same pan, add the remaining olive oil.
- Add in minced garlic and onions, saute for 60 seconds.
- Place the yellow Thai curry paste and cook for another 2 minutes, stirring constantly.
- Then, add the cooked rice, button mushroom, red & green bell pepper, Thai chili, and chopped tomatoes.
- Mix the fried rice well until the grains are coated with the yellow Thai curry paste for 5 minutes.
- Add in vegan fish sauce, brown sugar, salt, and ground black pepper.
- Mix in the fried tofu, chopped cilantro, and spring onions.
- Continue cooking for another 2 minutes.
- Turn off the heat and transfer into serving plates or bowls.
- Serve the fried rice with lemon wedges.
