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Vegan Thai Basil Fried Rice

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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Vegan Thai Basil fried rice with veggies, marinated Tempeh and thai basil | VeganRicha.com #vegan #glutenfree #recipe

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. 

Vegan Thai Basil fried rice with veggies, marinated Tempeh and thai basil | VeganRicha.com #vegan #glutenfree #recipe

More Asian recipes from the blog

  • Massaman Curry Veggies
  • Celery Black Pepper tofu
  • Pad thai
  • Lentils & Veggies in Thai Peanut Sauce
  • Garlic Vegetable Fried Rice

If you make something from the blog, please do tag me #veganricha on Instagram or on social media! Leave me comment on this post too.

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Vegan Thai Basil fried rice with veggies, marinated Tempeh and thai basil | VeganRicha.com #vegan #glutenfree #recipe

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.

Vegan Thai Basil fried rice with veggies, marinated Tempeh and thai basil | VeganRicha.com #vegan #glutenfree #recipe

Print Recipe
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.

Filed Under: Asian Vegan Recipes, gluten free, main course, One Pot Meals, thai Tagged With: 1 pot, 30 minute, tempeh, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Sue says

    October 22, 2015 at 7:56 am

    Yum! This looks delicious. Sorry your day wan’t great. I hope today is better.

    Reply
    • Richa says

      October 22, 2015 at 8:52 am

      Thank you Sue. Bad eye day after eye appointment 🙂 Its a better day already!

      Reply
  2. Lori Munn says

    October 22, 2015 at 1:19 pm

    5 stars
    ABSOLUTELY DELICIOUS and we were missing about 3 ingredients. Still so YUMMY!!!

    Reply
    • Richa says

      October 22, 2015 at 1:26 pm

      Awesome!!

      Reply
  3. Lori says

    October 22, 2015 at 1:30 pm

    5 stars
    I made a comment that this was absolutely DELICIOUS even though we lacked 3 ingredients. Just love your recipes!!!

    Just did not see my comment so reposting 🙂

    Reply
    • Richa says

      October 22, 2015 at 2:03 pm

      it went into comment moderation. now posted 🙂 Thanks! so glad you loved it!

      Reply
  4. Phoebe @ Feed Me Phoebe says

    October 23, 2015 at 2:24 pm

    YUM I love some good stir-fry! Thanks for this GF + vegan recipe!

    Reply
  5. Pasha Davidson says

    October 23, 2015 at 4:43 pm

    5 stars
    Made this tonight. I couldn’t find Thai basil leaves, so I left them out. Other than that I followed the recipe to the letter. The directions really helped me and it turned out so good!!

    Reply
    • Richa says

      October 23, 2015 at 5:04 pm

      Awesome! try it with some thai basil too!

      Reply
  6. Vanitha Sujith says

    December 29, 2015 at 12:04 am

    5 stars
    The addition of the Thai Basil makes this different from all the other fried rice I’ve made. Simple yet flavoursome!

    Reply
    • Richa says

      December 29, 2015 at 10:29 am

      Thai basil fried rice is available in some Thai restaurants. I remember really liking it when I wasn’t vegan. This is the egg free, fish sauce free version that I make now.

      Reply
  7. Vanitha Sujith says

    December 29, 2015 at 12:05 am

    5 stars
    My new favourite herb – Thai Basil. Yummy!

    Reply
  8. Neeta says

    January 12, 2016 at 5:30 am

    This recipe is unbelievable, Richa!! I have made it so many times & it is better than any Thai restaurant.

    You are my hero(ine)!!!

    Reply
    • Richa says

      January 12, 2016 at 10:27 am

      Awesome!!!!

      Reply
  9. Nina says

    February 8, 2016 at 2:29 pm

    5 stars
    This was incredible! I love the fantastic amount of garlic in this and loads of basil. So goooooood!!! We did all the veg you suggested – carrots, zucchini, mushrooms, broccoli. Thanks!!

    Reply
    • Nina says

      February 8, 2016 at 2:40 pm

      And we just did with regular basil…and was scrumptious!

      Reply
    • Richa says

      February 8, 2016 at 3:03 pm

      Awesome!!

      Reply
  10. Christine Baker says

    February 24, 2016 at 12:43 am

    Just cooked this, I used to do the chicken version but since becoming vegan this is just as good.

    Reply
    • Richa says

      February 24, 2016 at 10:22 am

      awesome!

      Reply
  11. Marie says

    May 21, 2016 at 10:20 am

    My son is allergic to both soy and coming, so we can’t do soy sauce or coconut aminos. Do you think salt & vinegar would work instead?

    Reply
    • Richa says

      May 21, 2016 at 10:46 am

      you can do a different sauce fries rice. like peanut sauce ? i have a peanut sauce fried rice recipe on the blog.

      Reply
  12. Nandini says

    July 24, 2016 at 4:40 pm

    Hi Richa

    Was looking for a vegan basil fried rice recipe and came across your blog. I tried it and it turned out wonderfully (way above my expectations). Cant wait to try out your other recipes too.

    Cheers!

    Reply
  13. kathy says

    October 17, 2016 at 2:28 pm

    Can you think of something I can use instead of soy sauce to keep the Thai influence? I am on an extremely low-sodium diet. I know there is low sodium soy sauce, but is there anything else I could use to substitute?

    Reply
    • Richa says

      October 17, 2016 at 4:40 pm

      Have you tried coconut aminos? that might work for the flavor. Or some tamarind paste.

      Reply
  14. Shefalika Naik says

    September 10, 2017 at 11:48 am

    Hi Richa – love your recipes. Can you please share how I would make this in the instant pot? Thanks! Shefalika

    Reply
    • Richa says

      September 11, 2017 at 2:07 pm

      You can cook the garlic onion and veggies on saute for 2 minutes, then add the tempeh along with the marinade and manual for 1 minute. Quick release and mix in the cooked rice and mix in. Taste and adjust flavor and let sit for 2 minutes before serving. You can also possibly put some soaked uncooked rice with the tempeh, but the overall flavor and texture will be a bit different from fried rie kind of dish.

      Reply
  15. SUE says

    February 13, 2018 at 10:28 am

    5 stars
    This was so good I’m making it again three days later!! It’s quick, easy and delicious ☺. Thanks Richa.

    Reply
    • Richa says

      February 13, 2018 at 2:14 pm

      Awesome! Yes i love this one with tofu, tempeh or whatever.

      Reply
  16. Monica S says

    April 12, 2019 at 6:12 pm

    5 stars
    I was very skeptical because I’ve heard that fish sauce is key for anything “Thai”. This recipe proves them all wrong! I made this for dinner, and the whole family enjoyed it.

    Thank you!

    Reply
  17. lazysmurf says

    April 17, 2019 at 12:25 pm

    I had been looking for a vegan Thai fried rice recipe for a while and tried several, this has been the best for sure.

    Reply
    • Richa says

      April 17, 2019 at 1:21 pm

      awesome! thanks!

      Reply
  18. Kiran says

    April 20, 2020 at 5:29 pm

    5 stars
    Hi Richa,

    I just made it. It was really easy and it tasted so good.
    Thank you for the wonderful recipe.

    Reply
    • Vegan Richa Support says

      April 24, 2020 at 11:21 am

      Glad you enjoyed it!

      Reply
  19. Devika Loiwal Baheti says

    August 25, 2020 at 10:20 am

    hi! what can i replace molasses and miso paste with? im vegetarian, not vegan.

    Reply
    • Richa says

      August 25, 2020 at 10:22 am

      Molasses can be replaced with jaggery. Omit the miso and add another more soy sauce

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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