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Tom Yum Fried Rice with Shrimp

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups day-old cooked jasmine rice about 1 1/2 cups uncooked; refrigerated overnight
  • 1 lb large shrimp (21/25 count) peeled and deveined
  • 2 tablespoons neutral oil avocado or canola; divided
  • 3 tablespoons tom yum paste
  • 2 tablespoons Thai chili jam (nam prik pao)
  • 2 stalks lemongrass tough outer layers removed, thinly sliced
  • 3 slices fresh galangal about 1 inch total
  • 3 makrut lime leaves center ribs removed, thinly sliced
  • 2 Thai bird's eye chilies thinly sliced; optional
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice plus wedges for serving
  • 1/2 teaspoon sugar
  • 2 eggs lightly beaten
  • 4 scallions thinly sliced, greens and whites separated
  • 1/2 cup sliced mushrooms straw or shiitake
  • 1/4 cup fresh cilantro leaves roughly chopped

Method
 

  1. Have every ingredient measured and within reach. Break the cold rice into individual grains with your fingers. Pat the shrimp dry.
  2. Heat a wok over high heat until smoking. Add 1 tablespoon oil, swirl, and sear the shrimp in a single layer 1 minute per side until pink and curled. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil, then the tom yum paste, chili jam, lemongrass, galangal, lime leaves, and bird's eye chilies. Stir-fry 1 to 2 minutes until fragrant and the oil turns deep red-orange.
  4. Add the mushrooms and stir-fry 2 minutes until softened and colored by the paste.
  5. Push everything to the sides. Pour in the beaten eggs, let set 15 to 20 seconds, then scramble into soft curds and fold together.
  6. Add the day-old rice. Toss and press against the hot wok, resting 30 seconds between tosses, 4 to 5 minutes, until every grain is coated and heated through.
  7. Drizzle in the fish sauce, lime juice, and sugar. Return the shrimp and scallion whites; toss 1 minute more. Taste and adjust lime and fish sauce.
  8. Divide among four bowls. Top with scallion greens, cilantro, and lime wedges. Serve with extra fish sauce and sliced chilies.