Chicken Tom Yum Fried Rice

Yes, I admit that I do have a love affair with Thai food. Even before I took those cooking classes, I already wanted to learn more about their food. After that short stint in a Thai kitchen, I felt more comfortable experimenting on their different flavors. And back on the fried rice kick, I decided to experiment on a tom yum fried rice.

It is for a packed lunch
It is for a packed lunch

I googled for recipes online but the results have been lacking in terms of what I wanted in the dish. I wanted more veggies, more flavors, a vibrant dish preferably. I know how to make tom yum. I am sure I can make a fried rice out of it, surely?

I had my ingredients prepared for a 3 person serving. And then after that, it was all about the balance of flavors. I was going for a sour and spicy dish (I seem to like lemon or calamansi tinged rice) as the soup is, and I think I succeeded in this.

I think a pad thai fried rice is in the works soon too.

Up close
Up close

Chicken Tom Yum Fried Rice Recipe

4 whole tomatoes, minced
5 cloves of garlic, minced
1 cup minced carrots
1 cup sliced leeks
1 1/2 cups of rice
1/2 cup of mongo sprouts
calamansi/lemon, to taste
fish sauce
chili flakes, to taste
bunch of cilantro, minced

diced chicken breast (about 2 whole ones), marinated in a tablespoon of fish sauce, 1 tablespoon of calamansi juice
chili flakes

For the rice, put in some olive oil in a pan, and add the ingredients in order of their listing, allowing about 30 seconds to a minute of cooking per addition. Once all the ingredients are added, season to your taste. Like a tom yum, it should be sour and hot, but all akin to your taste of course. Then top with the cilantro. Set aside on the plate.

In the same pan, add in again about 2 tablespoons of olive oil, and stir fry the chicken. This should be milder than the rice, but still representative of the sour and hot flavors. Cook through, top the rice with the cooked chicken. 🙂


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