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
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
- 1/2 tsp garlic powder
- salt and black pepper to taste
- 1 tbsp water
- 1 tsp rice vinegar
- 2 tsp oil
- 1/2 onion (thinly sliced)
- 1 tsp molasses
- 2 tbsp low sodium tamari or soy sauce
- 1 tbsp or more sugar
- 2 tbsp pineapple juice (or orange juice)
- 1 tbsp vegan oyster sauce (optional)
- 8 oz tempeh cubed to 1/2 inch cubes (or use tofu)
- 5 cloves of garlic chopped
- 1 to 2 hot green or red chilies (finely chopped)
- 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 flavo
- 2 cups or more cooked rice (i use basmati)
- black pepper ( or red pepper flakes for garnish)
- Carbohydrate 3.04565 g
- Cholesterol 0 mg
- Fat 12.03138 g
- Fiber 0.344866659800212 g
- Protein 0.1776 g
- Saturated Fat 1.55873866666667 g
- Serving Size 1 1 Serving (120g)
- Sodium 1558.9085 mg
- Sugar 2.70078334019979 g
- Trans Fat 0.584633333333332 g
- Calories 119 calories
Step-by-step
- 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 at least 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!
My Favorite Weeknight Vegan Thai Basil Fried Rice
As a busy working mom, finding quick and healthy meals is always a top priority. I'm constantly juggling work deadlines, school pickups, and keeping my family happy and fed. This Vegan Thai Basil Fried Rice has become a lifesaver! It’s not only incredibly flavorful and satisfying, but it also comes together in under 30 minutes—perfect for those busy weeknights when time is of the essence. The vibrant colors and aromatic spices are a welcome change from the usual routine, adding a touch of excitement to our dinners. My kids love it, and even my picky husband asks for seconds. The best part? It's completely customizable. You can add whatever vegetables you have on hand, making it a fantastic way to use up leftover produce.
What I love most about this recipe is its versatility. While I typically use tempeh for its protein and satisfying texture, tofu works equally well. Feel free to experiment with different vegetables—broccoli, mushrooms, snow peas—whatever tickles your fancy! I often add a handful of edamame for extra protein and a fun pop of color. The sauce is the real star of the show, though. The combination of soy sauce, pineapple juice, rice vinegar, and a touch of sweetness from molasses creates a perfectly balanced flavor profile that’s both savory and slightly tangy. The fragrant Thai basil is a must, adding a fresh and herbaceous note that complements the other ingredients beautifully. Don't be afraid to experiment with the level of spice; a little extra chili can add a delightful kick!
A Quick Tip for Busy Weeknights: Prep your ingredients ahead of time. Chop your veggies and measure out your sauces on the weekend. Then, on a busy weeknight, you can simply throw everything together and have a delicious meal ready in a flash. This little trick saves me so much time and stress during the week. It's all about efficient meal prepping!
This recipe isn't just about convenience; it's also a celebration of flavors. The fragrant basil, the subtle sweetness of the pineapple juice, and the savory depth of the soy sauce all combine to create a truly unforgettable taste experience. It’s a hearty and healthy meal that’s both satisfying and surprisingly easy to make. I often find myself making extra portions to pack for lunch the following day – a perfect, flavorful and nutritious addition to my workday. And honestly? It tastes even better the next day! This Vegan Thai Basil Fried Rice is more than just a meal; it's a testament to the fact that healthy eating doesn’t have to be complicated or time-consuming. It’s a delicious and convenient way to enjoy a vibrant and flavorful meal, even on the busiest of nights. So grab your ingredients, and get ready to enjoy a culinary adventure that's both quick and incredibly satisfying.
Serving Suggestions: Serve this dish on its own for a light and satisfying dinner or pair it with a side of steamed brown rice or quinoa for a heartier meal. A simple side salad with a light vinaigrette also complements the rich flavors of the fried rice beautifully. If you’re looking to add a touch of elegance, garnish the dish with toasted sesame seeds or a sprinkle of chopped cilantro before serving. No matter how you choose to serve it, this Vegan Thai Basil Fried Rice is sure to be a hit with everyone at your table.
