This Thai-inspired spicy shrimp fried rice can be cooked in just 15 minutes! It features juicy shrimp, fluffy rice, and a zesty tom yum paste that delivers a kick of heat and a burst of deliciousness. If you're a fan of Thai cuisine, particularly tom yum, then this recipe is a must-try!
Heat oil in a wok or large skillet over medium-high heat. Add onions and stir-fry until soft and fragrant.
1 medium onion, 2-3 tbsp vegetable oil
Add shrimp/prawns, mushrooms, and 2 teaspoons of the sauce. Stir-fry for 1 minute until some parts of the shrimp have turned pink.
1 pound small shrimp / prawn, 8 oz mushrooms
Add the rice, remaining sauce, tom yum paste, and mushroom. Stir-fry for 3 minutes adding the coriander stalks halfway through, until all the rice is coated with the sauce and paste.
Serve immediately, garnished with fresh coriander/cilantro leaves with sunny-side-up eggs on the side.
Notes
Shrimp/Prawn - For convenience, you can also use frozen shrimp. To prevent it from becoming watery during cooking, thaw it by placing it in a zip bag and submerging it in cold tap water.
Rice - use day-old rice as much as possible. Jasmine rice, short and long-grain rice should work well.
Tom Yum Paste - available in most Asian supermarkets and online. Note that spice levels may vary. Start with 1 tablespoon then do a taste test. Add more base on your preference.
Mushrooms - I recommend button mushrooms, portobello, shitake, and shimeji mushrooms.
Sugar - skip if the tom yum paste you have already has sugar.