Tom Yum Fried Rice
If you're a fan of Tom Yum Soup, you're going to love this Tom Yum fried rice! Complete with juicy prawns and chewy rice coated with a creamy egg, this fried rice recipe that will satisfy your taste buds as well as your macros.
Servings: 1
Calories: 331kcal
Ingredients
Shrimp & Marinade
- 3 oz Shrimp
- 1 teaspoon Fish sauce
- 1 clove Garlic (Minced)
- 1 teaspoon Salt
Fried Rice
- 1 serving Brown rice (¼ cup uncooked)
- 2 teaspoon Salt
- 1 tablespoon Onions (Chopped)
- 1 teaspoon Lemongrass (Ground)
- 1 teaspoon White pepper
- 1-2 Thai chilis
- 1 clove Garlic (Minced)
- 1 Mushroom
- ½ Tom Yum cube
- ¼ cup Chicken stock
- 1 egg
- Cilantro (To garnish)
Nutrition & Macros
- 331 Calories
- 28 g Protein
- 7 g Fat
- 36 g Carbs
Instructions
- 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!
Nutrition
Calories: 331kcal