Cooking Instructions:

• Start by cooking your jasmine rice if you haven’t done so already. Leftover rice works great for this recipe as it tends to be drier and less sticky, making it easier to fry. Chop your onion, scallion, tomatoes, and shiitake mushrooms. Mince the ginger and lemongrass, and tear the kaffir lime leaves into smaller pieces.
• In a large wok or skillet, heat the coconut oil over medium-high heat. Once the oil is shimmering, add the chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
• Stir in the minced ginger and lemongrass, cooking for an additional minute. The aroma will be intoxicating! Then, add the shiitake mushrooms and cook until they are tender, about 3-4 minutes.
• Add the cooked jasmine rice to the skillet, breaking up any clumps with your spatula. Stir well to combine with the sautéed onion and mushrooms.
• Pour in the soy sauce, granulated sugar, and Thai chili paste. Stir everything together until the rice is evenly coated. Toss in the torn kaffir lime leaves, Thai red chili flakes (if using), and diced tomatoes.
• Remove the skillet from heat and drizzle the lime juice over the fried rice. Season with salt and black pepper to taste. Give it one last stir to combine all those delicious flavors.
• Spoon the Tom Yum Fried Rice into bowls and top with freshly chopped cilantro and sliced scallions for a pop of color and freshness. Serve immediately while it's hot!