This Vegan Thai Fried Rice is full of fresh veggies, tofu “eggs,” and irresistible savory flavor! Dinner is sautéed in just one pan and ready to enjoy in 30 minutes. Use your day-old rice and favorite veggies to change up your weeknight dinner rotation with this easy meal!
Every bite of this quick basil fried rice is filled with healthy vegetables, protein-rich tofu, and delicious Thai-inspired flavors.
There is no need to search high and low for vegan take-out here because it’s so easy to make at home and all in one pan!
Egg is usually a big part of Thai fried rice dishes. However, I feel that tofu serves as a perfect plant-based replacement for scrambled eggs. Similar to my Tofu Scramble, we flavor it with nutritional yeast, black salt, and a few other simple spices.
A fresh herb called Thai basil brings this meal to the next level! I usually get my Thai basil at a nearby Asian market. No worries if you can't find this because you can easily imitate it with regular Italian basil and mint leaves. Both options are so good as they provide rich aromatics and layers of flavor.
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A New Favorite For Busy Nights!
Toss any of your favorite vegetables into this stir-fry or use it as an incredible way to use up your softening, leftover veggies.
It's best to use jasmine rice that was made a day or two ahead of time so it isn't too moist and mushy. Day-old rice is more dry, absorbs the flavor better, and crisps up nicely in the pan.
Although, there's a trick for drying it out that you can use, if needed. It won’t be as dry as day-old rice but it comes close. Simply overcook the rice for a few extra minutes, spread it out onto a baking sheet, and refrigerate it while you chop the vegetables and prepare the tofu.
If you like easy stir-fry meals that are perfect for busy weeknights, be sure to try my Stir Fry Noodles, Chili Oil Noodles, and Green Curry Fried Rice.
And for more amazing Thai flavors, you will love my Thai Noodle Salad.
Reasons To Love This Recipe
- Just one pan
- Easy to make
- No fish sauce or eggs
- Ready in just 30 minutes
- Works great with different veggies and other add-ins
- Great way to use up your day old rice and leftover veggies
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Ingredients and Substitutions
- Rice - Use jasmine rice or any other type of rice that you have. It’s best to use some that has been made the day before and chilled in the refrigerator.
- Tofu - Half a block of firm tofu is sautéed and flavored to taste similar to scrambled egg. It is so good when cooked with nutritional yeast, salt, black salt, and turmeric.
- Oil - Use your preferred cooking oil here such as sesame, vegetable, olive, etc.
- Vegetables - Use yellow onion, red bell pepper, and carrots. Feel free to add any other favorites!
- Garlic & Green Onions - Garlic cloves and green onions (scallions) are such a big part of this dish.
- Homemade Sauce - Made with soy sauce, hoisin, and brown sugar. If you have it, you can use vegan fish sauce or vegan oyster sauce in place of the hoisin.
- Thai Basil Leaves - This can be found at many grocery stores and most Asian markets. If you don’t have it, combine regular basil with a few mint leaves.
- Garnish - Serve your fried rice with optional garnish such as cilantro, cucumber slices, red chilies, fresh lime juice, and more Thai basil leaves.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Cook the rice the day before or in the morning, if possible.
Drain and press the tofu. Add some oil then use your hands to crumble the tofu into the pan. Cook it for a few minutes to dry it out. Sprinkle the nutritional yeast and seasoning over it.
Scrape the tofu eggs into a separate dish for now. Wipe the pan clean and keep it over the heat.
Sauté the onions, carrots, and bell peppers until they have softened. Add the garlic and cook it for another minute.
Next, add the rice to the pan. Whisk the soy sauce, hoisin, and brown sugar together in a small bowl. Drizzle it over the rice and stir to coat everything.
Let the rice crisp up in the pan, stirring occasionally.
Take the pan off of the heat and season it with salt and pepper to taste. Fold in the basil leaves, green onions, and tofu scramble.
Serve the veggie fried rice with optional cucumber slices, red or Thai chilies, cilantro, and more Thai basil.
Tips For Success
- Make the rice a day before so that it has time to dry out.
- If not, overcook the rice by a few minutes and spread it to dry out.
- Press the tofu for a few minutes beforehand to drain the excess liquid.
- It helps to break up the chilled rice up with your hand as you add it to the pan.
Recipe Variation Ideas
- Add cashews or peanuts for a crunchy bite.
- Other veggie ideas include baby corn, mushrooms, and snap peas.
- Make it spicy by sautéing red chillies along with the other vegetables.
Storage & Reheating
Put leftovers in a covered dish and store them in the refrigerator for 4 days or in the freezer for 2 months. Heat them up in the microwave or over the stovetop when you're ready to enjoy more.
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Recipe
Vegan Thai Fried Rice
Bonnie - Serene Trail
Equipment
- large pan or wok
Ingredients
Tofu Eggs
- 7 oz firm tofu, (half of a block)
- 1 tablespoon oil, sesame, vegetable, olive, etc.
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt
- ⅛ teaspoon black salt, (kala namak)
- ⅛ teaspoon ground turmeric
Fried Rice
- 4 cups cooked jasmine rice, day old, chilled*
- 1 tablespoon oil, sesame, vegetable, olive, etc.
- ½ yellow onion, sliced
- 1 red bell pepper, sliced in 2" strips
- 1 carrot, sliced in thin 2" strips
- 2 garlic cloves, minced
- 2 tablespoon soy sauce, low-sodium
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- ⅓ cup Thai basil leaves
- ¼ cup green onions, sliced
- optional garnish: cilantro, cucumber, red chilies, lime juice
Instructions
- Cook the rice the day before or in the morning, if possible. Start by rinsing it under running water for a minute or two to reduce the stickiness. Then cook it according to the package instructions. Once it’s cooked and cooled, store it in a loosely covered dish in the refrigerator.
- If you’re unable to make the rice ahead of time, overcook it by a few minutes to dry it out as much as possible. Spread it out on a large tray and place it in the refrigerator uncovered for 30 minutes.
- Drain half of a tofu block and wrap it up in a lint-free kitchen towel. Press it with something heavy, such as a small cast iron pan, for 15 minutes.
- Meanwhile, chop the vegetables then heat a large pan or wok over medium-high heat.
- Add 1 tablespoon of the oil then use your hands to crumble the tofu into the pan. Cook it for 3-4 minutes to dry it out. Sprinkle the nutritional yeast, salt, black salt, and turmeric over it. Cook it for another minute as you stir to spread the seasoning throughout.
- Scrape the tofu eggs into a separate dish for now. Wipe the pan clean and keep it over the heat.
- Pour another tablespoon of oil into the pan. Sauté the onions, carrots, and bell peppers until they have softened (2-3 minutes). Add the garlic and cook it for another minute.
- Add the rice to the pan. It helps to use your hands to break up the clumps as you add it. Whisk together the soy sauce, hoisin, and brown sugar in a small bowl and drizzle it over. Stir to coat all of the rice. Let the rice crisp up in the pan, stirring occasionally as it cooks for 10-12 minutes.
- Take the pan off of the heat and season it with salt and pepper to taste. Fold in the basil leaves, green onions, and tofu scramble. Serve it with optional cucumber slices, red or Thai chilies, cilantro, and more Thai basil.
Video
Notes
- Another type of rice can be used in place of jasmine.
- 1 and ⅓ cup of uncooked rice will make 4 cups when cooked.
- Regular basil and a small amount of mint leaves can be used instead of Thai basil, if needed.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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