Easy Vegan Basil Thai Fried Rice!
This Vegan Thai Fried Rice is full of fresh veggies, tofu “eggs,” and irresistible savory flavor!
You can find the recipe below or search "Basil Thai" on my site for the steps with tons of helpful tips! ❤️
Tofu Eggs
* 7 oz firm tofu, (half of a block or 200g)
* 1 tbsp oil, sesame, vegetable, olive, etc.
* 1 tbsp nutritional yeast
* 1/4 tsp salt
* 1/8 tsp black salt, (kala namak)
* 1/8 tsp ground turmeric
Fried Rice
* 4 cups cooked jasmine rice, day old, chilled* (650g)
* 1 tbsp oil, sesame, vegetable, olive, etc.
* 1/2 yellow onion, sliced
* 1 red bell pepper, sliced in 2" strips
* 1 carrot, sliced in thin 2" strips
* 2 garlic cloves, minced
* 2 tbsp soy sauce, low-sodium
* 1 tbsp hoisin sauce
* 1 tbsp brown sugar
* 1/3 cup Thai basil leaves, (45g)
* 1/4 cup green onions, sliced, (25g)
1️⃣ Cook the rice the day before or in the morning, if possible. Drain and press the tofu for 15 minutes.
2️⃣ Heat a large pan over medium-high heat. Add 1 tbsp of the oil then use your hands to crumble the tofu into the pan. Cook it for 3-4 minutes to dry it out. Sprinkle the nutritional yeast, salt, black salt, and turmeric over it. Cook it for another minute as you stir to spread the seasoning throughout.
3️⃣ Scrape the tofu eggs into a separate dish for now. Wipe the pan clean and keep it over the heat.
4️⃣ Pour another tbsp of oil into the pan. Sauté the onions, carrots, and bell peppers until they have softened (2-3 minutes). Add the garlic and cook it for another minute.
5️⃣ Add the rice to the pan. It helps to use your hands to break up the clumps as you add it. Whisk together the soy sauce, hoisin, and brown sugar in a small bowl and drizzle it over. Stir to coat all of the rice. Let the rice crisp up in the pan, stirring occasionally as it cooks for 10-12 minutes.
6️⃣ Take the pan off of the heat and season it with salt and pepper to taste. Fold in the basil leaves, green onions, and tofu eggs. Serve it with optional cucumber slices, red or Thai chilies, cilantro, and more Thai basil.
I'm so excited to share some extra tips and tricks I've learned while perfecting my vegan Thai basil fried rice! When I first started, I sometimes ended up with soggy rice or tofu that wasn't quite right, but after a few tries, I cracked the code. First off, that day-old chilled jasmine rice? It's an absolute game-changer. Freshly cooked rice has too much moisture, which will make your fried rice clumpy and mushy instead of light and fluffy. So, planning ahead and cooking your rice the night before (or even in the morning) is truly the secret to restaurant-quality texture. Just spread it out on a tray to cool completely before chilling – this helps dry it out even more! For those tofu 'eggs,' don't skip the pressing step! Getting rid of excess water helps the tofu absorb all those delicious seasonings and gives it a firmer, more egg-like texture. I usually press mine for at least 15-20 minutes under something heavy. And when you crumble it into the pan, really let it cook until it gets slightly golden and dry – that's when it mimics scrambled eggs perfectly. The nutritional yeast, black salt, and turmeric blend together to give it that authentic eggy flavor and color, making this a fantastic vegetarian Thai rice option for everyone. What if you can't find Thai basil? While Thai basil has a unique, slightly peppery and anise-like flavor, in a pinch, you could try using regular sweet basil, though the taste will be different. Some people even use a mix of mint and cilantro to get a fresh herby kick if basil is out of reach, but for that true Thai basil fried rice experience, it's worth seeking out! Don't be afraid to experiment with other vegetables either. While the recipe calls for bell peppers and carrots, I often throw in some broccoli florets, snap peas, or even mushrooms for extra variety and nutrition, making it an even healthier plant-based option. And let's talk about customization! If you love a bit of heat like I do, feel free to add some sliced fresh Thai chilies or a pinch of red pepper flakes when you're sautéing the garlic. For serving, a squeeze of fresh lime juice really brightens everything up. I sometimes top mine with some crushed peanuts for crunch, extra fresh cilantro, and a drizzle of sriracha or chili oil. It’s truly an easy weeknight meal that feels like a special treat, and it always satisfies my cravings for savory, flavorful Thai food!
