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5 from 12 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 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side
Cuisine: Thai
Keyword: thai fried rice, veggie fried rice
Servings: 3
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 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

For the Fried Rice:

  • 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
US Customary - Metric

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

Calories: 402kcal | Carbohydrates: 57g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Sodium: 702mg | Potassium: 659mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4320IU | Vitamin C: 38.7mg | Calcium: 143mg | Iron: 3.4mg