Begin by preparing the rice according to instructions based on rice type. I used brown rice which took about 20-25 minutes to cook in boiling, salted water. Put in fridge overnight for optimal texture.
Combine the shrimp with the marinade ingredients. Set aside and let marinade for 5-10 minutes while you prepare the rest of the recipe.
Spray skillet with cooking spray and sauté garlic, onions, Thai chilis, and mushroom, and ground lemongrass. Season with white pepper.
Cook the shrimp by adding them to the skillet in a single layer. Cook for about 1-2 minutes on each side.
Add in the Tom Yum block and break it down in the pan using a spatula or wooden spoon. Mix in the chicken stock as needed to help dissolve it. Then mix in the rice and mix everything in the skillet together thoroughly.
Once everything is well mixed together, move the rice to the one side and break in an egg on the other side. Once the egg begins to solidify a little, mix it into the rice to coat a delicious, cream-like texture with the rice.
Garnish with cilantro if desired and enjoy your mouthwatering Tom Yum fried rice!