Tom Yum Fried Rice


  • 2 tablespoons oil
  •  1 egg, lightly beaten
  • 2 cloves garlic, finely minced
  • 2 oz chicken meat, cut into thin pieces
  • 6 shelled and deveined shrimp
  • 6 canned straw mushrooms
  • 3 tablespoons frozen peas and carrots
  • 1 tablespoon Thai roasted chill paste "Nam Prik Pao" (recipe bellow)
  • 2 cups leftover steamed white rice, loosen up
  • 2 teaspoons fish sauce or to taste
  • Lime juice


Nam Prik Pao Recipe:

  • 34g deseeded dried red chilies (Thai long peppers or arbol chilies) Make sure you weigh the chilies after they have been stemmed and deseeded. The amount of seeds you add back into the paste when you grind it determines the level of heat. More seeds, more heat. I like my Nam Prik Pao medium-hot, so I add 50% of the seeds back into the paste.
  • 64g peeled garlic cloves
  • 84g peeled shallots
  • 20g shrimp paste
  • 190g Palm sugar chopped into small pieces
  • 24g dried shrimp
  • 4 tablespoons tamarind paste
  • 4 tablespoons fish sauce
  • 1 cup water
  • vegetable oil


  • Heat up a little bit of oil in a wok and fry the beaten egg into an omelet. Use the spatula to break the omelet into small pieces. Set aside. Heat up the remaining oil in the wok. Add the garlic into the wok and stir-fry until lightly browned and aromatic.
  • Add the chicken, shrimp, straw mushrooms and stir-fry continuously until the chicken and shrimp turn opaque on the surface, then add the frozen peas and carrots. Add the Thai roasted chili paste and do a few quick stirs before adding the rice.
  • Add the fish sauce and the egg into the wok. Stir continuously to combine all the ingredients. Remove the tom yum fried rice from the wok and add a couple of splashes of lime juice. Serve immediately with some bird’s eyes chilies if you want extra heat.

Instructions Making Nam Prik Pao:

  • Cut the garlic cloves and shallots lengthwise into uniformly thin slices. Separate the two. Spread them out on two cookie sheets to dry a little.
  • Heat up about ½ to ¾ cup of vegetable oil (this amount of oil is in addition to the ½ cup of oil that will be used later to fry the chili paste) in an 8- to 12-inch fry pan over medium heat. Fry the garlic and shallot slices, separately, until light brown and crisp; set aside.
  • Do the same with the dried shrimp; set aside.
  • In a dry skillet over medium-low heat, toast the dried chilies until they have changed their texture from somewhat rubbery to somewhat brittle. Be careful not to burn them.
  • In a granite mortar or food processor, pound or grind all the garlic, shallots, dried shrimp, and dried chilies into a fine paste; set aside.
  • Put the paste and the remaining ingredients, including the ½ cup vegetable oil, in a shallow and wide pan set over medium heat. Cook everything, stirring occasionally, for about 15 minutes until everything has dissolved and you get a fried paste that is thinner than commercial Nam Prik Pao.
  • Remove the pan from heat and let the mixture cool completely.
  • Check for consistency. If the paste is still too thin, reduce it some more over medium heat. When you have achieved the desired consistency, store your Nam Prik Pao in a clean glass jar. No need to drain off the oil.