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
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
Feel free to pin the below picture on your Pinterest Board for easy reference.
quick, tasty and nutritious, thank you. This is a save for sure.
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!
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!
Thanks so much, Erin. I’m so happy to hear that. Hope you’ll try it again soon. Have a great day. Best, WoonHeng
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
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 🤤
Perfect, LL! Thanks so so much. It’s also my kinda meal for every day, hehe. Have a good one. Best, WoonHeng
Just reading the ingredients and steps I know this will be phenomenal. Can’t wait for tomorrow to make this!
Thanks so so much Sabena. I hope you like this version. Happy cooking. Best, WoonHeng