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The 15-minute vegan Thai Basil Fried Rice You Need

April 29, 2021 by woonheng 24 Comments

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This 15-minute spicy vegan Thai basil fried rice is simple-to-make and SO Tasty! You’ll enjoy a bowl of fragrant and flavorful warm rice in just a few simple steps.

What is your most favorite go-to dish to make? Mine is definitely fried rice – all kinds! It’s such a simple meal that I can quickly toss all the ingredients together to have a meal in no time, especially when I have unused stems or leftover rice.

There are so many ways to make fried rice and the pairing ingredients are endless. So, let’s check out how to make this delicious meal with the easy steps below.

How to Make vegan Thai basil fried rice

Once you’ve prepped all your ingredients, it literally takes less than 15 minutes to put this tasty dish together.

First, pound the garlic cloves and chile in a mortar or roughly chop them into bits.

Then, whisk together vegan oyster sauce, soy sauce, vegan fish sauce, and dark soy sauce in a bowl until well-combined.

Heat a wok or non-stick skillet and add a tablespoon of oil. Sauté onion slices until they release their sweet aroma, about a minute or so.

Then, add the pounded garlic and chile. Stir for a few seconds.

Add the tofu and toss until well-combined.

Add the rice and sauce. Using the spatula, lightly press the rice and toss everything together until well-combined.

Finally, add the Thai basil and toss again until the leaves start to wilt a little. Serve warm.

Sauces that I used

Vegan oyster sauce – Store-bought such as Lee Kum Kee or my recipe.

Soy sauce – I have many types of soy sauce but I love to use Mountain brand seasoning sauce for most of my Thai dishes. That said, you don’t have to buy a bottle of this because other soy sauce will work just great.

Vegan fish sauce – I used the homemade version here that is more similar to Vietnamese vegan fish sauce. If you are using store-bought version, please start with the lowest amount as it’s saltier.

Dark soy sauce – This is used to give the dish some color and it’s optional.

Vegan Thai basil fried rice variations

You’ll notice this recipe has the most basic ingredients but you can definitely use your favorite vegetables here.

Some of my favorites include:

  • Bamboo shoot and baby corn
  • I always have some sort of stems saved: broccoli, gai lan, snap peas, or kale
  • Protein – pan-fried tempeh or mushrooms

Why You Need this recipe

  • It’s super tasty for sure
  • Gluten-free friendly – use gluten-free sauces
  • Easily customizable
  • Simple-to-make
  • Perfect dish to use up all the leftover vegetables and rice
  • Tasty and YUMMY!

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Vegan Thai Basil Fried Rice

woonheng
Make this tasty and flavorful vegan Thai basil fried rice today! It's simple-to-make and will surely whet your appetite with all the fragrant rice and Thai basil.
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Rice Cooking Time (in rice cooker) 40 mins
Course Main Course
Servings 2

Ingredients
  

  • 3 cups cooked Jasmine rice
  • ¾ cup Thai basil leaves
  • 7 oz pan-fried tofu cubes
  • 1 small onion sliced
  • 3 garlic cloves
  • 2 Thai chiles

Sauce

  • 2 tablespoons vegan oyster sauce
  • 1 tablespoon vegan fish sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon dark soy sauce
  • ½ teaspoon sugar

Garnishes

  • Cucumber slices
  • Salad
  • Lime juice

Instructions
 

  • To make the sauce, whisk together oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar in a bowl until well-combined.
  • Next, pound or crush garlic cloves and chile.
  • To make the fried rice, heat a large wok or non-stick skillet. Add a tablespoon of oil.
  • Sauté onion for a minute or two or until slightly soft.
  • Add the garlic and chile and stir-fry for a few seconds.
  • Once the garlic is fragrant, add the tofu and toss for a few more seconds.
  • Add the rice and swirl in the prepped sauce.
  • Using the back of the spatula, press the rice lightly and toss all the ingredients until well-combined.
  • Finally, fold in the Thai basil and cook until the leaves start to wilt a little.
  • Serve the rice warm with a side of cucumber and salad. Don’t forget to add a squeeze of lime juice too.

Video

Notes

Here are my homemade sauces if you prefer to use instead of store-bought:
  • Vegan oyster sauce
  • Vegan fish sauce – Nước mắm Chay
Tried this recipe?Let us know how it was!
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Filed Under: Rice, Savory

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Reader Interactions

Comments

  1. Vimala

    August 16, 2022 at 2:07 pm

    5 stars
    Been wanting to make a Thai Basil fried rice dish that tastes good, for a long time. Your recipe inspired me. I just added the sauces I had at home. The garlic and chillies(I had only dry red chillies) made a difference for me. Thank you so much for sharing 😊

    Reply
  2. Traci

    July 26, 2021 at 5:09 pm

    5 stars
    Solid recipe. Can’t go wrong!

    Reply
    • WoonHeng Chia

      July 26, 2021 at 9:40 pm

      Many thanks, Traci! 🙂 so happy you loved this recipe.

      Reply
      • Tosha

        August 29, 2022 at 1:52 am

        5 stars
        Yummmm! Best fried rice I ever made! My hubby loved the basil addition!!!! Thank you for sharing this recipe and including the video!!!

        Reply
  3. Lilian

    June 21, 2021 at 5:57 am

    5 stars
    Delicious, thankyou for such an easy and tasty recipe. Will be adding to the weekly menu – so good!

    Reply
    • woonheng

      June 22, 2021 at 7:23 pm

      Thank YOU Lilian, I’m so glad this will be on a weekly rotation. yay!

      Reply
  4. James

    June 20, 2021 at 6:23 am

    5 stars
    If I could give this recipe 100 stars, I would. It is one of the most delicious meals I have ever prepared. I tripled the quantity of the sauce, but that’s just my personal taste. Thank you so much.

    Reply
    • woonheng

      June 22, 2021 at 7:24 pm

      aww, thanks so much James. I’m so so happy you liked the recipe, your support means a lot. I need to try to triple the sauce next time and see how it goes. 🙂 Thanks again and have a great day! Best, WoonHeng

      Reply
  5. Laura

    May 17, 2021 at 7:34 pm

    5 stars
    So tasty and simple! I added shiitake mushrooms and a yellow bell pepper bc I needed to use them. Will make again!

    Reply
    • woonheng

      May 20, 2021 at 1:45 pm

      woohoo, thanks so much Laura. It’s such a quick and simple meal. Love your addition, thanks for sharing with me. Best, WoonHeng

      Reply
  6. Jules

    May 5, 2021 at 1:36 am

    quick, tasty and nutritious, thank you. This is a save for sure.

    Reply
    • woonheng

      May 12, 2021 at 11:49 am

      Thanks so much, Jules. So glad you loved this recipe. 🙂

      Reply
      • Hardeep

        October 21, 2021 at 10:20 pm

        5 stars
        This recipe was amazing! My boyfriend is vegan and have been trying new recipes to add to our meal prep days. Got the vegan mushroom oyster sauce and added hoisin sauce and it was absolutely delicious! We both loved this recipe. Will add veggies next time but this is definitely on our dinner rotation.

        Reply
        • Laura

          November 26, 2021 at 10:13 am

          5 stars
          The BEST ever! I didn’t do vegan though. I substituted the tofu with chicken and shrimp. I wish I could post a picture of how beautiful it came out. Thank you!

          Reply
  7. Keith

    May 1, 2021 at 8:24 pm

    5 stars
    Just made this, Woonheng, and it was awesome! 5 stars for how easy this was to make. I doubled everything, because I love leftovers, and made it just as you suggested. I added lightly steamed broccoli and carrots, sautéed mushrooms, and air fried tofu because I’m terrible at pan frying tofu. The heat was perfect with four Thai chilies – I doubled it. Definitely making this again. My note: Don’t skimp on the Thai basil!

    Looking forward to making more Woonheng creations!

    Reply
    • Erin

      May 3, 2021 at 8:33 pm

      This was soooo tasty! I used regular fish sauce and I didn’t have oyster sauce but still turned out so good. My husband even liked the tofu! I’ll definitely be making this again. Thank you!

      Reply
      • woonheng

        May 4, 2021 at 8:34 am

        Thanks so much, Erin. I’m so happy to hear that. Hope you’ll try it again soon. Have a great day. Best, WoonHeng

        Reply
        • Demi van Elsland

          May 17, 2021 at 5:12 am

          5 stars
          Loved the recipe, looks nothing like your creation but definitely will make again. Demi

          Reply
    • woonheng

      May 4, 2021 at 8:35 am

      Many, many thanks, Keith for your kind feedback. I’m so happy that this turned out so great for you. Indeed, no skimping on the Thai basil – yay! Have a wonderful day. Best, WoonHeng

      Reply
  8. LL

    May 1, 2021 at 5:15 pm

    5 stars
    This is delicious – I’m eating it right now! Perfect balance of sweet, salty, savoury, and fragrant. This is exactly the kind of dish I could eat every day 🤤

    Reply
    • woonheng

      May 4, 2021 at 8:33 am

      Perfect, LL! Thanks so so much. It’s also my kinda meal for every day, hehe. Have a good one. Best, WoonHeng

      Reply
  9. Sabena

    April 29, 2021 at 12:11 pm

    5 stars
    Just reading the ingredients and steps I know this will be phenomenal. Can’t wait for tomorrow to make this!

    Reply
    • woonheng

      April 29, 2021 at 3:06 pm

      Thanks so so much Sabena. I hope you like this version. Happy cooking. Best, WoonHeng

      Reply

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