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TOM YUM SALMON FRIED RICE

TOM YUM SALMON FRIED RICE

Bright, savory, and packed with bold Thai-inspired flavor, this fried rice brings together tender salmon, juicy shrimp, fluffy jasmine rice, lime, chili, and tom yum paste for a quick one-pan meal that feels both comforting and exciting.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups cooked jasmine rice, chilled
  • 12 ounces salmon fillet, skin removed and cut into bite-sized chunks
  • 8 ounces raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 2 tablespoons neutral oil
  • 4 cloves garlic, minced
  • 1 shallot or small onion, finely chopped
  • 1 to 2 red chilies, thinly sliced
  • 1 medium tomato, diced
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons tom yum paste
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon sugar
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup cucumber slices, for serving
  • 2 to 4 lime wedges, for serving

Instructions

  1. Heat a large skillet or wok over medium-high heat until hot.
  2. In a small bowl, stir together the fish sauce, soy sauce, tom yum paste, lime juice, and sugar until smooth.
  3. Add 1 tablespoon of oil to the skillet. Pour in the beaten eggs and scramble gently until just set, then transfer to a plate.
  4. Add the remaining oil. Cook the salmon and shrimp for 2 to 3 minutes, until the shrimp are pink and the salmon is just cooked through. Remove and set aside.
  5. In the same pan, add the garlic, shallot, and red chilies. Stir for about 30 seconds until fragrant.
  6. Add the diced tomato and cook briefly until slightly softened.
  7. Add the chilled jasmine rice and break up any clumps, stirring well to coat it with the aromatics.
  8. Pour in the prepared sauce and toss until the rice is evenly seasoned and heated through.
  9. Return the eggs, salmon, and shrimp to the pan and fold gently into the rice.
  10. Turn off the heat and stir in the green onions and cilantro.
  11. Serve warm with cucumber slices and lime wedges on the side.

Notes

  • Cold rice gives the best texture and helps the grains stay separate.
  • Pat the salmon and shrimp dry before cooking so they sear better.
  • Start with 1 red chili if you prefer a milder heat level.
  • Add extra lime at the end for a brighter, sharper finish.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Thai-Inspired
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 bowl
  • Calories: 520
  • Sugar: 4g
  • Sodium: 980mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 205mg

Keywords: tom yum salmon fried rice, thai-inspired fried rice, salmon and shrimp rice bowl, spicy seafood fried rice, jasmine rice dinner