Vegan Thai Basil Fried Rice
This Vegan Thai Basil Fried Rice has aromatic Thai basil, tender rice, and crisp vegetables. This dish 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.
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.
Video
Notes
Nutritional information is only an estimate.
Thai Basil Fried Rice is a short, high-heat stir fry, so cut your veggies into uniform pieces on the smaller side to ensure they cook evenly and stay crisp, but cook fast.
Have all the ingredients ready before beginning since this meal comes together fast.
Feel free to substitute the veggies with some favorites.
*If making fresh rice, consider spreading it on a baking tray for 30 minutes to dry out a bit.
Thai chili peppers can be up to 40 times hotter than jalapeños, so use them sparingly if you’re sensitive to spice!
Substitute vegan oyster sauce with mushroom stir-fry sauce or hoisin sauce.
The best wok for stir-frying is a carbon steel wok because it heats quickly, retains heat well, and develops a natural non-stick surface over time. A 12-14 inch wok is ideal for home cooking, providing enough space to stir-fry without overcrowding. Choose a flat-bottom wok for electric or induction stoves or a round-bottom wok (with a wok ring) for gas stoves.
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Nutrition
Calories: 246kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 1190mg | Fiber: 2g | Sugar: 6g | Calcium: 59mg | Iron: 2mg
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