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This Tom Yum Fried Rice Recipe means: tender chunks of golden tofu, oyster mushrooms, and aromatic shallots are skillfully combined with fragrant makrut lime leaves, Thai basil leaves, fiery Bird's eye chilies, and a bouquet of vibrant spices. Every morsel of this vegan and gluten-free rice recipe is an emanation of Thailand's rich culinary heritage.
Recipe tips tailored to what matters most to you:
Use tamari rather than another soy sauce, and make sure to use a gluten-free vegetarian oyster sauce. That's all it takes here.
Start with leftover rice and this is a 16 minute dinner. Stir the sauce together while the tofu and mushrooms brown.
Crimini mushrooms can stand in for oyster mushrooms, often for less. Any long-grain white rice works, it doesn't have to be jasmine.
Brown or red rice both work here for a heartier, higher-fiber bowl. Pile on extra tomato and cucumber while you're at it.
Store-bought tom yum paste often hides shrimp, so make my homemade tom yum paste or use red curry paste.
Press the extra firm tofu to remove excess moisture before cooking. You don't need to get out of hand pressing it for hours, just try to get some of the extra water out.
Start with a hot wok or skillet, then add oil. This prevents the ingredients from sticking and make sures a quick, even cooking process.
The final stir-fry after the sauce has been added should be a swift and hot process. Overcooking can make the rice soggy, or cause the sugars in the dish to burn a little.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Whether you're a novice or a seasoned home chef, you'll find this recipe remarkably straightforward. The step-by-step instructions will help you avoid the top mistakes people often make when trying to recreate restaurant-quality fried rice at home.
This hyper-aromatic rice is the perfect resting place for green curry tofu, some garlicky stir-fried pak boong, or vegan fried chicken slathered in spicy nam prik pao.
Get ready to meet your new favey rice dish. Tom Yum Fried Rice is the ultimate way to breathe new life into boring ol' leftover cooked rice!
Chef Adam, you are my hero!! Tom Yum fried rice was my favorite dish to order at the local Thai restaurant until I found out there was shrimp in the paste. I'm so thrilled that it can be made vegan, and this recipe comes out sooooo good. (I'm still in disbelief that something so restaurant-perfect came out of my own kitchen!) Definitely adding this to my regular dinner line-up.
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰Why you'll adore this tom yum fried rice recipe
- 🍚 Ingredients for vegetarian tom yum fried rice
- 🤯Variations
- 📖How to make vegetarian Tom Yum Fried Rice
- 💡Serving Ideas
- 👉Top tips
- 🤷♀️ Recipe FAQs
- ✌️My faves to serve with this tom yum fried rice recipe:
- Tom Yum fried rice with beancurd and mushrooms
🥰Why you'll adore this tom yum fried rice recipe
✊ Vegan AF and GF: Like all of my vegan Thai recipes, this one is made without shrimp paste, fish sauce, prawns or chicken stock. And what else, you ask? Yeah, it just happens to be completely gluten-free too!
🍲 Ingredient Magic: This recipe really does have the perfect balance of a ton of umami, sweetness, sourness, spiciness, and pungency, and it might just upstage your main course. I guarantee you will love it!
Globally Approved: Like all of the vegan recipes I share, this is not just something I wrote down on the back of a napkin at a bar... After tweaking and making this fried rice recipe repeatedly until I felt it was perfect, I shared it with a huge group of hundreds of recipe testers from around the world.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍚 Ingredients for vegetarian tom yum fried rice
Tofu
Beancurd, (AKA tofu), originates from China and is a protein powerhouse in this dish. In this Tom Yum Fried Rice, tofu absorbs the vibrant flavors of the tom yum paste and serves as a satisfying meat substitute.
Tom Yum Paste
I am a little biased here, and I think my Tom Yum paste recipe is the best. It's fast to make, and it's much cheaper to make than store-bought. But if you use a pre-made paste and you are vegan or vegetarian, just make sure it doesn't contain fish or shrimp paste (belacan). Alternatively, you can make this fried rice using red curry paste, green curry paste, or even bumbu bali for more of an Indonesian taste.
Oyster Mushrooms
They don't just make the best vegetarian shawarma substitute! Oyster mushrooms impart an earthy, umami-rich taste to the recipe. If oyster mushrooms are hard to find, shiitake, crimini, and portobello mushrooms can be excellent alternatives. Just hand-tear them for the most natural and meaty appearance.
Makrut Lime Leaves
These aromatic leaves, referred to as Kaffir lime leaves in many parts of the world, hail from Southeast Asia. It's essential in nailing some of Indonesia's best dishes like nasi kunyit, tahu goreng, nasi minyak, and Balinese urap sayur salad. They infuse cooked food with a fresh, citrusy fragrance. If unavailable, substitute with a little regular lime zest, but the unique aroma will not be quite the same.
Bird's Eye Chilies
These tiny powerhouses are a trademark of Thai cuisine which you will find in pad kee mau and pad see ew. They deliver a fiery kick to Southeast Asian dishes like bihun goreng and asinan sayur too. Adjust the quantity to suit your heat preference. Serrano, Thai green chilies, or hari mirch chilies (which also make a crazy good chili pickle) are good substitutes.
Rice
The choice of rice is flexible, but jasmine rice provides the best fragrance, which is pretty much why you find some version of coconut jasmine rice in all corners of Thailand. As long as it is already fully cooked and then cooled, you can take your pick: brown rice, red rice, aged basmati rice, whatever! This dish is a great opportunity to turn plain leftover rice into something magical. So, use what you have and what you love.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Pineapple Tom Yum Fried Rice
In this version, small chunks of ripe pineapple are added to the fried rice, enhancing the overall sweet and tangy flavor. Simply stir in pineapple cubes to your taste. I prefer using fresh pineapple, but if you want to use the canned stuff, you do you, as they say!
Tom Yum Stir Fry with Tamarind Paste
There should already be some in a proper tom yum paste, but feel free to add up to 3 tablespoons of tamarind concentrate to intensify the pleasant sourness and a unique fruity complexity.
Green Curry Fried Rice
With peas, green beans and a heck of an herbal fragrance, you can rock my green curry fried rice recipe if you can't get your hands on tom yum paste, and still be a seriously happy camper!
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖How to make vegetarian Tom Yum Fried Rice
Nail this rice dish on your first shot by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Sear Tofu and Mushrooms:
Heat oil in a wok or large skillet over medium-high heat. After about 90 seconds, when the oil is sizzling, introduce the tofu and mushrooms. Stir-fry for 7-8 minutes until the tofu achieves a light, golden brown hue. Set this flavorful combo aside.
Step Two
Aromatics in Action:
In the same wok, add more oil and sauté shallots (or red onion), minced garlic, lime leaves, Bird's eye chilies, and scallions. Cook for approximately 4 minutes over medium heat until an unbearably lovely aroma fills the air.
Step Three
Rice and Reunion:
Combine the cooked rice, diced tomatoes, and the previously cooked tofu and mushrooms in the pan. Stir-fry this delightful medley for a couple of minutes until heated through.
Step Four
Whisk the Tom Yum Sauce: Using the tines of a fork or the most adorably petite whisk in the galaxy to thoroughly combine Tom Yum paste, tamari (or soy sauce), vegetarian oyster sauce, sugar, lime juice, cornstarch, and water in a separate bowl.
If you have some on hand, add a spoonful of nam jim jaew to the stir fry sauce.
Step Five
Drizzle and Heat:
Pour the stir-fry sauce over the rice and stir-fry until it is thoroughly mixed into the entire dish.
Step Six
Plate and Garnish:
Serve the Tom Yum Fried Rice piping hot, crowned with cucumber slices, lime wedges, a scattering of fresh cilantro leaves and chives. It ain't nothing to laugh at with some sambal goreng kentang on the side either.
💡Serving Ideas
This fried rice can be a complete meal on its own, but there's no reason it should ever be lonely!
Use this fragrant fried rice as a versatile base for other delightful dishes. Try topping it with tofu sisig, vegan bulgogi, or Vietnamese bánh bao chay. For a Japanese-inspired twist, serve it alongside crispy tofu katsu with pickled burdock root.
To balance the flavors, consider complementing your Tom Yum Fried Rice with a variety of side dishes. Korean spicy cucumbers or vegetarian kimchi can add tangy and refreshing elements to your meal. If you're up for some heat, include pickled carrots or pickled amla for that extra zing.
👉Top tips
- Press the Tofu: Press the extra firm tofu to remove excess moisture before cooking. This will help it absorb the flavors and achieve a better texture when stir-frying. You don't need to get out of hand pressing it for hours, just try to get some of the extra water out.
- Hot Wok, Cool Oil: Start with a hot wok or skillet, then add oil. This prevents the ingredients from sticking and ensures a quick, even cooking process. This is best move with other fried rice dishes such as Khao Pad and Kimchi Fried Rice too.
- Quick and Hot: The final stir-fry after the sauce has been added should be a swift and hot process. Ensure all the ingredients are well combined, and the sauce is evenly distributed. Overcooking can make the rice soggy, or cause the sugars in the dish to burn a little.
🤷♀️ Recipe FAQs
For an authentic Thai touch, opt for jasmine rice. However, you can also use basmati or long-grain white rice if you prefer.
Absolutely! Just ensure you use gluten-free tamari and vegetarian oyster sauce to accommodate a gluten-free diet. Some soy sauce varieties are made with wheat.
The spiciness can be adjusted to your liking by varying the quantity of Bird's eye chilies and the type of Tom Yum paste you use.
You can substitute tofu with tempeh, seitan, or your favorite plant-based protein.
🥶Store any leftover Tom Yum Fried Rice in an airtight food-safe container in the refrigerator. Ensure it's cooled to room temperature before sealing. It can be refrigerated for up to four days, providing it has not been made with rice that is already older than 24 hours.
🔥 Stovetop Reheating: In a non-stick pan or skillet, add a splash of water or vegetable broth to prevent sticking. Place the cold Tom Yum Fried Rice in the pan and heat it over medium heat, stirring frequently. This method ensures even heating and helps restore the ideal texture. It usually takes 5-10 minutes until it's hot and ready to serve.
🌡️ Microwave Reheating: If you want a quicker option, use the microwave. Place your portion in a microwave-safe bowl and cover it with a microwave-safe plate. Reheat on medium power in 1-minute increments, stirring in between until the rice is steaming hot. Depending on your microwave's power, this might take 2-4 minutes.
Please avoid freezing Tom Yum Fried Rice, as the rice's texture will significantly deteriorate upon thawing. Enjoy it freshly made or reheated for the best results.
I adore Southeast Asian desserts. My top recommendations are Ondeh Ondeh, bánh flan, taro pudding, bubur sumsum, or biji salak. All of these also happen to be gluten-free, but if you want a fluffy steamed cake (which has gluten) make some Roti Kukus!
✌️My faves to serve with this tom yum fried rice recipe:
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Tom Yum fried rice with beancurd and mushrooms
Equipment
- wok (optional)
Ingredients
The protein:
- ¼ cup canola oil vegetable oil, or peanut oil
- 14 oz. Extra firm tofu drained and pressed dry, torn into small bite-size pieces
- 1 cup shredded oyster mushrooms
The Rice:
- 3 tablespoons canola oil vegetable oil, or peanut oil
- ½ cup shallots (or red onion) thinly sliced
- 4 makrut lime leaves aka kaffir lime, rough chopped
- 2 cloves garlic minced
- 3 Bird's eye chilies (or to taste) thinly sliced
- 3 scallions Spring onions, cut into 2 cm. Sections
- 3 cups cooked jasmine rice basmati rice, or long-grain white rice
- ½ cup tomatoes
diced
Tom Yum Stir Fry Sauce:
- 4 teaspoons tom yum paste
- 2 tablespoons tamari or other soy sauce of your preference
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons coconut sugar or brown sugar
- 3 tablespoons lime juice
- 1 teaspoon cornstarch or tapioca starch
- ¼ cup water
Garnishes:
- 1 Persian Cucumber sliced or julienne-cut
- Lime wedges
- Fresh cilantro leaves
- Chives
Instructions
- Heat oil in a wok or large skillet over medium-high heat. After 90 seconds when the oil is hot, add the tofu and mushrooms, and stir fry for 7-8 minutes until the tofu is lightly golden brown all around. Set aside.
- In the same wok, add more oil and sauté shallots (or red onion), minced garlic, lime leaves, Bird's eye chilies, and scallions for about 4 minutes until fragrant.
- Add cooked rice, tomatoes, and previously cooked tofu and mushrooms to the pan. Stir-fry for a couple of minutes until well combined with the aromatics.
- Using the tines of a fork or a tiny whisk, mix together Tom Yum paste, tamari (or soy sauce), vegetarian oyster sauce, sugar, lime juice, corn starch and water in a separate bowl.
- Pour the sauce over the rice and stir-fry until coated and heated.
- Serve the Tom Yum Fried Rice hot, garnished with cucumber, lime wedges, and cilantro leaves.
Notes
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Rachel says
Chef Adam, you are my hero!! Tom Yum fried rice was my favorite dish to order at the local Thai restaurant until I found out there was shrimp in the paste. I'm so thrilled that it can be made vegan, and this recipe comes out sooooo good. (I'm still in disbelief that something so restaurant-perfect came out of my own kitchen!) Definitely adding this to my regular dinner line-up.
Meg says
This has an incredible taste—I left out the bean curd but hey…it was amazing. Thank you Chef Adam