Nasi Goreng Tom Yam Recipe (Tom Yam Flavoured Fried Rice)

Cooked rice: The base of the dish, providing a hearty and filling component.

Chicken breast: Adds protein and a tender texture to the dish.

Mixed vegetables: A blend of carrots, peas, and corn for color and nutrition.

Tom yam paste: The key flavoring agent, giving the dish its distinctive spicy and sour taste.

Garlic: Adds a pungent and aromatic base to the dish.

Soy sauce: Provides a salty and umami flavor.

Fish sauce: Adds depth and a savory, slightly fishy taste.

Vegetable oil: Used for stir-frying the ingredients.

Sugar: Balances the flavors with a touch of sweetness.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Lemongrass: Provides a fresh, citrusy aroma and flavor.

Kaffir lime leaves: Adds a unique, fragrant citrus note.

Cilantro: Used as a garnish for a fresh and vibrant finish.

When preparing lemongrass and kaffir lime leaves, ensure they are finely chopped to release their full aroma and flavor. This will enhance the fragrance and taste of the fried rice. Additionally, when adding the tom yam paste, make sure to stir it well with the other ingredients to evenly distribute its rich, tangy flavor throughout the dish.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based protein alternative that absorbs flavors well, making it suitable for this dish.

• Tom yam paste - Substitute with red curry paste: Red curry paste has a similar spicy and aromatic profile, though it may lack some of the sour notes of tom yam paste.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertones.

• Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the other ingredients well.

• Sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and is a natural sweetener.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• Lemongrass - Substitute with lemon zest: Lemon zest can provide a citrusy flavor, though it lacks the unique aroma of lemongrass.

• Kaffir lime leaves - Substitute with lime zest: Lime zest can provide a similar citrusy note, though it lacks the distinct fragrance of kaffir lime leaves.

• Cilantro - Substitute with parsley: Parsley can be used as a garnish and provides a fresh, slightly peppery flavor.

• Allow the Nasi Goreng Tom Yam to cool to room temperature before storing. This helps to prevent condensation, which can make the fried rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Ensure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of preparation. This will help you keep track of how long the fried rice has been stored.
• Store the Nasi Goreng Tom Yam in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the Nasi Goreng Tom Yam in a wok or skillet over medium heat. Add a splash of vegetable oil or a bit of chicken broth to prevent it from drying out.
• Stir-fry until the fried rice is heated through, ensuring to break up any clumps that may have formed during storage.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Garnish with fresh cilantro before serving to refresh the flavors and add a touch of brightness to the dish.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Nasi Goreng Tom Yam.
  4. Stir-fry for about 5-7 minutes, ensuring the rice is evenly heated.
  5. If the rice seems dry, sprinkle a little water or chicken broth and continue to stir-fry.

• Microwave Method:

  1. Place the leftover Nasi Goreng Tom Yam in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Nasi Goreng Tom Yam in an even layer on a baking dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the leftover Nasi Goreng Tom Yam in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover with a lid.
  4. Steam for about 10-15 minutes, or until the rice is thoroughly heated.
  5. Stir occasionally to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: A sharp blade used for dicing the chicken breast and chopping the lemongrass, garlic, and kaffir lime leaves.

• Cutting board: A flat surface used for safely chopping and dicing ingredients.

• Measuring spoons: Tools used for accurately measuring small quantities of ingredients like tom yam paste, soy sauce, fish sauce, sugar, salt, and black pepper.

• Measuring cup: A tool used for measuring the mixed vegetables and cooked rice.

• Mixing bowl: A bowl used for holding and mixing ingredients before adding them to the wok.

• Serving dish: A dish used for presenting the finished Nasi Goreng Tom Yam.

• Tongs: A tool used for handling and turning the chicken pieces while cooking.

• Garlic press: An optional tool for mincing garlic quickly and efficiently.

Prep ingredients in advance: Chop garlic, lemongrass, and kaffir lime leaves ahead of time to streamline cooking.

Use pre-cooked rice: Ensure you have cooked rice ready, preferably a day old, for better texture and quicker preparation.

Frozen mixed vegetables: Opt for frozen mixed vegetables to save time on chopping and measuring.

Quick marinade: Marinate the chicken breast with a bit of soy sauce and fish sauce while prepping other ingredients to enhance flavor and save time.

One-pan cooking: Use a wok or large pan to cook everything in one go, reducing cleanup time.