Who loves the flavour of Tom Yum? If so you’ll love this Vegan version of a Tom Yum Fried Rice. It’s so flavourful!!
This recipe is easy to make and like most of my recipes, you can adapt it and add different ingredients in it, with this one you could add carrot, corn, mushrooms, or broccoli – they would all work well in this recipe!
I put pineapple in mine, but I know some people don’t love pineapple, so feel free to leave that out!
We have made a YouTube video on how to make this recipe as well! Check it out below, and please Subscribe to our channel if you haven’t already!
This recipe is perfect to use up some leftover rice that you have!
I only added a Tablespoon of the Tom Yum paste, and it gave this dish a mild flavour, but if you like to ramp it up a bit, feel free to add more! We served ours topped with bean shoots and fresh lemon wedges with some vegan spring rolls, some fresh iceberg lettuce and mint.. It was absolutely delicious!
If you love Thai flavoured food, try out out Thai flavoured Seitan skewers, our Thai Style Basil and Chilli Stir fry, or our Raw Tom Kha Soup!
I hope you love this recipe, and if you try it, please let me know! I’d love to see your recreations! Tag me on Instagram or Facebook. Please share this recipe around with your friends or family.
If you love Tom Yum you're going to love this fried rice! It's so flavourful and delicious!
- 1 Tablespoon olive oil
- 1 medium red onion diced
- 1 cup red capsicum diced
- 1 cup zucchini diced
- 1 bunch bok choy stalks removed and diced (set leaves aside)
- 1 cup pineapple pieces
- 2 tomatoes diced
- 1 cup puffy tofu chopped into squares
- 1/4 cup fresh coriander chopped
- 3 cups pre-cooked rice
- 1 Tablespoon Tom Yum paste
- 1 Tablespoon sesame oil
- 1 Tablespoon tamari
- 1/4 cup hot water
- Handful of beanshoots (to serve)
- Lemon wedge (to serve)
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Heat olive oil in a large fry pan over medium heat. Add the onions, capsicums and zuchinni. Cook for a few minutes.
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Add the chopped stalks of the bok choy, tomatoes, pineapple and tofu. Cook for a further 5 minutes or so.
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Then add the pre-cooked rice. Stir through over heat until mixed through well.
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Meanwhile mix the tom yum paste in a separate bowl with the sesame oil, tamari and 1/4 cup hot water.
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Then pour this into the rice, along with the coriander and the leaves of the bok choy. Stir through until all mixed together.
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Serve with bean shoots and a drizzle of lemon. Enjoy!
