Vegan Thai Basil Fried Rice

Name: Vegan Thai Basil Fried Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 to 3 Tbsp low sodium tamari or soy sauce; 1 Tbsp water; 1 Tbsp or more sugar; 2 Tbsp pineapple juice (or orange juice); 1/2 tsp garlic powder; 1 tsp rice vinegar; 1 Tbsp vegan oyster sauce (optional); 1 tsp molasses; 8 oz Tempeh cubed to 1/2 inch cubes (or use Tofu); 2 tsp oil; 5 cloves of garlic chopped; 1 to 2 hot green or red chilies (finely chopped); 1/2 onion (thinly sliced); 1/2 red bell pepper thinly sliced; 1/4 cup thinly sliced carrots; 1/2 cup other veggies like sliced zucchini (mushrooms, broccoli etc); 1/2 cup chopped green onions (divided); 1/2 cup thai basil leaves (I chop these up for more flavor); 2 cups or more cooked rice (I use basmati); salt and black pepper to taste; black pepper ( or red pepper flakes for garnish)

October 21, 2015 By Richa 39 Comments

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Vegan Thai Basil Fried Rice. Thai Veggie Fried Rice with easy ingredients, marinated tempeh and basil. Vegan Glutenfree Nutfree Recipe.

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This easy fried rice is a favorite to order from Thai places and also to make at home. It is full of flavor from the sauces and basil. Use up your veggies and add some tempeh, tofu or chickpeas for the protein and done.

Garlic and chilies are cooked on high heat, then veggies, then basil and marinated tempeh. For the flavor profile of oyster sauce and fish sauce usually used in thai fried rice, I use soy sauce, pineapple juice, vegan oyster sauce and molasses. Add some wakame for a fish-y flavor. Once the tempeh is cooked, toss in the rice. garnish with more basil and serve.

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Prep the tempeh and marinate. I made a sauce mixture of ingredients to sub fish sauce + oyster sauce. Vegan fish sauce adapted from Rika’s brilliant vegan fish sauce. Cook up garlic and veggies. Add tempeh and basil, sauces, the rice. Mix up and serve hot.

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5 from 9 votes

Vegan Thai Basil Fried Rice

Vegan Thai Basil fried rice with veggies, marinated Tempeh and thai basil. How to make Thai Basil fried Rice. Vegan Gluten-free Recipe. Khao Pad Bai Kraprow. Ready in 30 mins. Serves 2

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Side

Cuisine: Thai

Keyword: thai fried rice, veggie fried rice

Servings: 3

Calories: 402kcal

Author: Vegan Richa

Ingredients

For the sauce marinade:

2 to 3 Tbsp low sodium tamari or soy sauce
1 Tbsp water
1 Tbsp or more sugar
2 Tbsp pineapple juice or orange juice
1/2 tsp (0.5 tsp) garlic powder
1 tsp rice vinegar
1 Tbsp vegan oyster sauce optional
1 tsp molasses
8 oz (226.8 g) Tempeh cubed to 1/2 inch cubes or use Tofu

For the Fried Rice:

2 tsp oil
5 cloves of garlic chopped
1 to 2 hot green or red chilies finely chopped
1/2 (0.5 ) onion thinly sliced
1/2 (0.5 ) red bell pepper thinly sliced
1/4 cup (32 g) thinly sliced carrots
1/2 cup (62 g) other veggies like sliced zucchini mushrooms, broccoli etc
1/2 cup (50 g) chopped green onions divided
1/2 cup (12 g) thai basil leaves I chop these up for more flavor
2 cups (316 g) or more cooked rice I use basmati
salt and black pepper to taste
black pepper or red pepper flakes for garnish

Instructions

If using Tempeh, steam the tempeh for 11 to 12 minutes. Drain. (optional)
Mix all the sauce ingredients in a bowl. Add tempeh or tofu to marinate. (marinate for atleast 15 minutes).
In a skillet, heat oil over medium high heat. When the oil is hot, add garlic and chilies and cook for a minute or until just turning golden. Add the bell pepper and mix in. Add onions, zucchini, carrots and other veggies. Cook for 2 minutes.
Add the sauce with the tempeh. Cover and cook for 2 to 3 minutes or until the sauce thickens slightly. Add half of the green onions and basil and mix in. Cook for a minute.
Add in the rice, black pepper to taste and toss well. Cover and cook for 1-2 minutes. Add more soy sauce if needed and mix in. Taste and adjust salt and spice. Add salt if needed. Garnish with black pepper or red pepper flakes and green onion or cilantro. Serve hot!

Notes

Variation: You can brown the tempeh or tofu at Step 3 with the bell pepper. Remove the tempeh from the marinade and add to the skillet with the veggies. Cook until golden on the edges and proceed to the next step to add the sauce.
Sauce variation: Add a tsp of mushroom flavored dark soy sauce or plain thick dark soy sauce to the marinade.
Add shredded sea weed (like wakame) for a fish-y flavor profile.

Nutritional values based one serving

Nutrition

Nutrition Facts

Vegan Thai Basil Fried Rice

Amount Per Serving

Calories 402 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Sodium 702mg31%

Potassium 659mg19%

Carbohydrates 57g19%

Fiber 3g13%

Sugar 10g11%

Protein 19g38%

Vitamin A 4320IU86%

Vitamin C 38.7mg47%

Calcium 143mg14%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Thai Basil Fried Rice

Ingredients

For the sauce marinade:

For the Fried Rice:

Instructions

Notes

Nutrition

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