This Vegan Thai Basil Fried Rice is a fragrant and flavorful dish that’s quick and easy to make. With a perfect balance of savory, spicy, and aromatic flavors, this stir-fried rice is packed with fresh vegetables, garlic, and Thai basil, making it a delightful meal. It’s also versatile, as you can add tofu, tempeh, or any other protein of your choice for an extra boost. The use of soy sauce, lime, and a hint of chili gives this dish its signature bold Thai flavor, making it an excellent option for lunch or dinner.

Vegan Thai Basil Fried Rice Recipe

Ingredients:

  • 2 cups cooked jasmine rice (preferably day-old rice for the best texture)
  • 1 tbsp sesame oil (or other oil for stir-frying)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, julienned or chopped
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup peas (frozen or fresh)
  • 1/2 cup mushrooms, sliced (optional)
  • 1/2 block firm tofu (optional, for protein), pressed and crumbled
  • 2-3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp coconut sugar (or maple syrup)
  • 1 tbsp lime juice
  • 1-2 tbsp fresh Thai basil leaves, chopped (or regular basil if unavailable)
  • 1-2 red chilies, chopped (optional, for heat)
  • 1/4 tsp ground black pepper
  • 1 tbsp chopped green onions (for garnish)
  • 1 tbsp sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the rice: If you don’t have leftover rice, cook the jasmine rice and let it cool for at least 30 minutes before using it. Day-old rice works best for fried rice as it’s drier and separates easily during cooking.
  2. Stir-fry the vegetables:
    Heat the sesame oil in a large skillet or wok over medium heat. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic, carrot, bell pepper, and peas. Stir-fry for another 3-4 minutes, or until the vegetables are tender but still crisp. If using mushrooms, add them now and cook until soft.
  3. Cook the tofu (optional): If you’re using tofu, crumble it into small pieces and add it to the pan with the vegetables. Cook for 3-4 minutes until it’s lightly golden and crispy.
  4. Add the rice and sauce: Add the cooled rice to the skillet or wok. Break up any clumps of rice with your spatula. Add the soy sauce, coconut sugar (or maple syrup), lime juice, and black pepper. Stir well to evenly coat the rice with the sauce and mix the vegetables.
  5. Add the basil and chilies: Stir in the chopped Thai basil leaves and chilies (if using). Cook for another 1-2 minutes until the basil wilts and the rice is heated through.
  6. Serve: Remove the fried rice from the heat and transfer to serving plates. Garnish with chopped green onions, additional basil leaves, and sesame seeds if desired.

Nutrition (per serving, makes 4 servings):

  • Calories: 220
  • Protein: 7g
  • Fat: 8g
  • Carbs: 30g
  • Fiber: 4g
  • Sugar: 5g
  • WW Points: 5 (based on the current Weight Watchers points system)

Tips:

  • Add protein: For a protein boost, you can add crumbled tempeh, seitan, or extra tofu. Alternatively, a handful of roasted peanuts would add crunch and protein.
  • Customize the vegetables: You can use any veggies you like or have on hand, such as zucchini, broccoli, or baby corn.
  • Make it spicy: Add more chopped chilies or a dash of chili paste to make the dish spicier, or serve with a side of sriracha for dipping.
  • Use a wok: If you have a wok, use it for stir-frying to get the authentic high-heat cooking experience, but a large skillet works just fine.

This Vegan Thai Basil Fried Rice is a wonderfully aromatic and satisfying meal, filled with fresh vegetables, herbs, and flavors that transport you to Thailand with every bite!