Vegan Thai Fried Rice
Fresh veggies, tofu “eggs,” and irresistible savory flavor make this Vegan Thai Fried Rice a new dinner favorite! Everything is sautéed in just one pan and ready to devour in just 30 minutes!
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Bonnie - Serene Trail
Servings: 8
Calories: 475kcal
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
Calories: 475kcal | Carbohydrates: 64.1g | Protein: 18g | Fat: 16.6g | Saturated Fat: 2.6g | Sodium: 981mg | Potassium: 693mg | Fiber: 5.7g | Calcium: 250mg | Iron: 6mg
The nutrition information is estimated and can vary depending on brands and measurements used.
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