Thehungrycodercooks

Ingredients

• 4-5 cups of cooked day old Rice
• 6-7 Shrimps ( cut in halves)
• 300g chicken boneless cubes
• 3-4 tbsp butter
• 2 eggs
• 3-4 tbsp Oil or as needed
• 3tbsp Tom Yum Paste (or more depends on how tangy you want)
• 2tbsp Soya Sauce
• 1.5 tsp Fish sauce
• 1/4 tsp of White and Black pepper (crushed)
• 3 garlic cloves
• 5-6 Thai red chilies (or less)
• 2tsp Cayenne pepper (for the extra kick)
• 1/2 cup scallions (save the ends)
• 1 medium Onion
• 6-7 halved cherry tomatoes
• 1/2 lime or lemon squeeze

Directions

1. Heat your wok or a large pan with a knob of butter. Crack in the eggs and scramble them quickly until light and fluffy. Set aside.
2. In the same pan, add a bit more oil. Season your chicken cubes with salt and the black/white pepper mix. Fry over medium-high heat until golden brown and cooked through. Set aside with the eggs.
3. Wipe the pan if needed, then heat the remaining oil and butter. Toss in the chopped garlic, Thai red chilies, sliced onions, and the white ends of the scallions. Sauté until the onions soften and the garlic is fragrant.
4. Add the Tom Yum paste and the halved shrimps directly into the aromatics. Stir-fry until the shrimp are pink and tender. The paste will coat the shrimp beautifully here.
5. Add the chilled day-old rice to the pan. Pour in the soy sauce and fish sauce. Turn the heat up to high and toss vigorously, ensuring every grain of rice is separated and coated in the spicy Tom Yum base.
6. Add back the fried chicken, scrambled eggs, halved cherry tomatoes, and the green scallion tops. Sprinkle in the cayenne pepper for that extra kick of heat. Give it a final, high-heat toss for 1-2 minutes.
7. Turn off the heat. Squeeze fresh lime or lemon juice over the top for that signature Thai zing. Mix well and serve hot!

Recipe Video

Notes