This Vegan Thai Basil Fried Rice has tender rice, crisp vegetables, and aromatic Thai basil. It delivers a perfect balance of savory, spicy, and slightly sweet flavors. Plus, it comes together in under 30 minutes, making it a go-to for busy weeknights.
Thai cuisine offers countless ways to tantalize your taste buds - think Thai Peanut Noodle Salad, Vegan Tom Yum Noodle Soup, Spicy Thai Peanut Sauce, or even the fusion favorite Thai Basil Pesto (okay, that one’s a bit of a stretch, but it still counts).
Yet, few dishes strike the perfect balance of fresh herbs, savory rice, and bold spices quite like Vegan Thai Basil Fried Rice.
It’s a favorite choice for casual weeknight dinners around our house.
What makes Thai Basil Fried Rice stand out from other fried rice dishes is all the Thai basil in it. With its peppery, slightly sweet, and anise-like kick, this stir fry is unique.
Thai stir fry also brings the heat with fresh Thai chilies and chili paste, balanced by a savory combo of soy sauce and dark soy.
The rice? It’s gotta be Jasmine rice - and if it’s day-old leftovers, even better! Sure, you could use any rice, but Jasmine rice makes for the perfect flavor and texture.
All of it gets stir-fried over high heat or medium-high heat and gets a touch of that smoky, charred flavor known as “wok hei” - aka the breath of the wok.
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Why You'll Love This Recipe
- Ready in under 30 minutes, making it perfect for busy weeknights.
- You can swap the veggies to include your favorite.
- Make a big batch and enjoy delicious leftovers for days.
Ingredients
Ingredients for the stir fry.
Ingredients for the sauce.
Vegan Oyster Sauce: Substitute with Hoisin sauce or mushroom stir-fry sauce. You can find vegan oyster sauce at Asian markets, Whole Foods, or Amazon.
Dark Soy Sauce: Dark soy sauce is a richer and slightly sweeter version of regular soy sauce. You can find dark soy sauce at Asian markets, Whole Foods, or Amazon. If unavailable, use more soy sauce.
Jasmine Rice: Jasmine rice is the traditional choice for Thai Basil Fried Rice because of its fragrant aroma, light texture, and ability to absorb flavors without becoming mushy. Day-old jasmine rice is ideal, as it helps the grains stay separate and prevents the dish from becoming too soft.
Thai Chili: These are spicy, so start with just one if you are unsure about how hot you want the dish. You can add more next time.
What is the difference between Thai basil and sweet/Italian basil?
The main difference between Thai basil and sweet (Italian) basil comes down to flavor, looks, and how they’re used.
Thai basil has a peppery, licorice-like kick with a bit of spice, while sweet basil is milder and a little sweeter.
Thai basil leaves can be smaller. However, I've purchased large leaves at the Asian market. They are sturdier, and have a purple stem, so they hold up well when stir-fried. On the flip side, sweet basil’s often big, soft leaves are perfect for pesto like Pistachio Pesto and pasta.
While you can substitute sweet basil in a pinch, the dish will lose some of its authentic aroma and depth, so I recommend not using a substitute.
See the recipe card for quantities and a full list of ingredients.
Variations
- Substitute tofu with tempeh, seitan, or vegan chick’n strips.
- Add bell peppers, baby corn, and snow peas for more veggies and color.
- Saute the white parts of a green onion along with the aromatics. Then add the green parts at the end of cooking and mix in well.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free meal.
How To Make Vegan Thai Basil Fried Rice
With leftover rice, this meal comes together fast. Have everything ready to go and chopped before beginning. See the recipe card for details.
Step 1: Prepare the sauce and set aside.
Step 2: Saute the aromatics. Cook shallots, garlic, and the chopped Thai pepper in sesame oil. Saute for 30 seconds.
Step 3: Add all the veggies. Stir-fry on medium - high heat for a few minutes, moving them around almost constantly so they don’t steam or burn. Cook until they’re tender-crisp, maintaining their vibrant color and slight crunch - this should take about 3-5 minutes, depending on the size of the vegetables.
Step 4: Push the veggies aside and add the tofu. Saute them around until cooked, and then mix them into the veggies.
Step 5: Add the rice and the soy sauce mixture. Mix until well combined. Continue cooking for several minutes longer.
Step 6: Turn off the heat and add the chopped Thai basil. Mix until just incorporated.
Step 7: Taste and adjust for flavor. If needed, add a splash of more soy sauce or salt.
Step 8: Garnish with Thai basil, sliced cucumbers, lime wedges, green onions, cashews, and/or chili flakes.
Top Tips
- The key to any fried rice is to avoid overcrowding the pan, which can cause the veggies to steam instead of stir-fry. Stir-fried veggies should not be soft but should have a firm bite instead.
- Use a hot wok or skillet to cook the ingredients quickly, allowing them to develop the signature smoky flavor known as “wok hei” while maintaining their crisp texture.
- Day-old rice works best because it’s drier and crisps up better. If using fresh rice, spread it on a tray and let it cool before frying.
- Feel free to add more Thai basil - the more, the better!
- Have all the ingredients chopped and ready to go before beginning. This comes together fast.
- You need high heat for this recipe. Heat your wok or skillet over medium-high heat. Test by flicking water into the pan. If it beads and evaporates quickly, it’s ready.
Serving Suggestions
- Serve the fried rice hot, garnished with fresh Thai basil leaves and cashews for extra crunch.
- Pair it with a side of Asian Cucumber Salad or steamed edamame for a refreshing contrast.
- For added heat, sprinkle on some red pepper flakes, drizzle with sriracha, or add a splash of chili oil.
Recipe FAQS
Traditionally, Vegan Thai Basil Fried Rice is eaten using a spoon and fork - the spoon is held in the right hand and used to scoop up the rice, while the fork, held in the left hand, helps push the food onto the spoon. In Thai cuisine, chopsticks are typically reserved for noodle dishes, like Vegan Tom Yum Noodle Soup.
Thai basil has a peppery, anise-like flavor with a hint of spice, while sweet basil is milder and more herbaceous. While you can substitute sweet basil in a pinch, this dish will lose some of its authentic aroma and depth.
Got a minute? I'd love for you to comment and rate Vegan Thai Basil Fried Rice. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Thai Basil Fried Rice
Equipment
- Wok Blue Carbon Steel
Ingredients
For the Fried Rice
- 2 heaping cups cooked jasmine rice preferably day-old leftovers
- 2 tablespoons sesame oil or neutral oil divided
- 3 cloves garlic minced
- 1 shallot minced
- 1-2 red Thai chilies minced
- 1 cup broccoli florets chopped bite sized
- 1 cup mushrooms thinly sliced; any variety
- ½ red bell pepper chopped or diced
- 1 cup carrot diced
- ½ block firm or extra firm tofu cubed; or half a block of diced tempeh
- 1 cup Thai basil leaves ~20 grams or ¾ cup packed (add more if desired); chop if they are large
- Thai basil, sliced cucumbers, lime wedges, green onions or chili flakes. optional for garnish
For the Sauce
- 3 tablespoons soy sauce or tamari
- 1 tablespoon dark soy sauce
- 1 tablespoon vegan oyster sauce
- 2 teaspoons coconut sugar or brown sugar
- 1 teaspoon chili paste like sambal oelek or chili garlic sauce
- 1 tablespoon lime juice
Instructions
- Cook the Rice: Cook the rice according to package directions. Allow it to cool down. It's ideal if allowed to rest overnight.*
- Prepare the Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, vegan oyster sauce, coconut sugar, chili paste, lime juice. Set aside.
- Sauté the Aromatics: Preheat your wok or skillet over medium-high to high heat. To check if it’s ready, flick a few drops of water into the pan. If the water beads up and evaporates quickly, the pan is hot enough for stir-frying. Add one tablespoon of sesame oil, then stir in the garlic, shallot, and Thai chilies, cooking for about 30 seconds until fragrant.
- Cook the Veggies: Toss in the mushrooms, broccoli, carrot, and red pepper. Stir-fry for 3-5 minutes until slightly tender but still crisp.
- Sauté the Tofu: To cook the tofu, push the veggies to one side of the pan and, if needed, add the remaining oil. Place the tofu in the empty space and cook for 3-4 minutes while moving them around until cooked. Then, mix them with the veggies.
- Add Rice: Add rice and break up any clumps with your spatula.
- Pour in the Sauce: Drizzle the sauce evenly over the rice. Stir-fry everything for another 2-3 minutes, ensuring the rice absorbs the sauce and develops a slightly crispy texture and is heated through.
- Add the Thai Basil: Turn off the heat and toss in the Thai basil leaves. Stir until the basil is just wilted but still vibrant.
- Garnish: Garnish with Thai basil, sliced cucumbers, lime wedges, green onions and/or chili flakes.
Bob says
just a little kick - I love it
Regi Pearce says
I have to say—this dish seriously hits the spot. The combo of fragrant jasmine rice, spicy chilies, and that peppery kick from Thai basil is just chef’s kiss. Plus, it’s one of those recipes that makes you feel like a total pro in the kitchen without needing a million ingredients.
The key here is using day-old rice (trust me, it’s worth planning ahead for), and not overcrowding the pan - soggy veggies are not the aim. I love throwing in some tofu and mushrooms for extra texture, and honestly, the whole thing comes together so fast that it’s become a go-to for busy weeknights. Currently on repeat here.