Thai Basil Fried Rice (Vegetarian) (20 min)
User Reviews
5
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
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Servings
6 people
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Calories
249 kcal
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Course
Main Course
-
Cuisine
Thai
Thai Basil Fried Rice (Vegetarian) (20 min)
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Thai Basil Fried Rice is a vegetarian dish combining jasmine rice with aromatic garlic, chilies, and dark soy sauces, enhanced by fragrant Thai basil and a mix of vegetables like carrots and peas. It offers a savory, mildly spicy flavor with the freshness of herbs, and a satisfying, lightly stir-fried texture. This dish provides a balanced meal that is adaptable with vegetable choices and offers a fragrant, comforting rice option.
Description
Thai Basil Fried Rice (Vegetarian) uses jasmine rice cooked fresh or leftover, quickly stir-fried with a paste of garlic and chilies for heat and aroma. The sauce mix of dark soy sauce, lighter soy, vinegar, and brown sugar creates a savory-sweet balance typical of Thai flavors. Vegetables such as carrots and peas add color and mild sweetness, complemented by fresh Thai basil leaves for herbaceous brightness.
The rice achieves a quick-fry texture where grains are separate but slightly coated with sauce, and the strong garlic-chili paste imparts a warm spice level. Shallots add texture if included, sautéed until crisp. Lime wedges are squeezed over the finished dish to introduce acidity and brighten the flavors.
This fried rice serves well as a vegetarian main or side dish and can be customized with different vegetable mixes or rice types. Preparation notes emphasize safe storage if using freshly cooked rice and adjusting spice to personal tolerance. The dish is a balanced mix of savory, sweet, spicy, and herbal notes packed into a single pan meal.
Store any leftovers in an airtight container, refrigerated and consume within one day to ensure safety and maintain texture.
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Ingredients
- 1 Cup jasmine rice Not everyone has leftover rice on hand so I'm giving the measurement for uncooked rice. If using cooked rice, use 3-4 Cups. Substitute: basmati, brown or cauliflower rice, uncooked
- 8 cloves garlic Pound with red chilies, fresh
- 8 Thai chili If you can't take spicy food, use fewer chilies or larger chilies which are less spicy. You will need to reduce the sugar to balance the flavor, red
- For the sauces
- 3 Tablespoons dark soy sauce Substitute: Sweet Soy Sauce (Kick Manis) but reduce the amount of sugar added.
- 1 Tablespoon soy sauce if GF: tamari or coconut aminos. This is a very savory sauce. If you don't like your food too flavorful, use low-sodium soy sauce or add teaspoon by teaspoon, to taste, light
- 2 teaspoon brown sugar Palm Sugar is traditional but it comes in blocks which is a pain to grate into smaller pieces. Substitute: white sugar. Use bone char free if vegan.
Other Ingredients
- 1-2 Tablespoons vegetable oil neutral vegetable oil such as palm oil. Do not use olive oil if you want the recipe to taste authentically Thai.
- 4 shallot Optional but I find they add a great texture to the fried rice! If you've no time to slice and crisp them up, simply smash them together with the garlic and chilies, and saute together. Substitute: ½ red onion
- chili-garlic paste pounded or minced
- 1⅓ Cup pea Substitute: Carrot, pea and corn mix or 1-2 red or orange bell peppers, depending on size. If you use mushrooms as a substitute, it will increase the cooking them as they will release a lot of water which you will need to cook off, frozen
- 1⅓ Cup carrot Substitute: Carrot, pea and corn mix or 1-2 red or orange bell peppers, depending on size. If you use mushrooms as a substitute, it will increase the cooking them as they will release a lot of water which you will need to cook off, frozen
- 1 Cup Thai basil You can get it at the Asian grocery store or grow it yourself with ClickandGrow. Substitute: Holy Basil in a pinch. Not to Italian Basil, fresh
Garnishes
- 1½ lime Cut into wedges and squeezed over rice. Highly recommended
- Coriander more
- spring onion
- red chili
Instructions
- If you don't have leftover rice: you will need to cook it from scratch. Wash the rice 2-3 times, till the water runs clear then cook as per normal, but add slightly less water.
- Once the rice is cooked, allow it to cool slightly. Pound the garlic cloves and chilies into a paste. Note: Thai people sometimes add some salt to help loosen the garlic- if you do so, please remember to reduce the amount of light soy sauce added later.
- In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, vinegar and sugar till well-combined.
- Optional: if using, fry the sliced shallots till fragrant.
- In the same pan, adding more oil if necessary, quickly stir fry the garlic-chili paste. Ideally, do this over high heat, but if not confident, medium high heat works too.Note: Be quick as garlic burns easily. In addition, be prepared for the fumes as sautéing chilies can make you cough and choke! Make sure your hood is on!
- Once fragrant, add the frozen vegetables (or vegetables of choice) to the pan and stir-fry till cooked but not mushy.
- Add the rice, followed by the sauces then quickly stir-fry till well-combined. Note: If using leftover rice, it may have clumps so break that down and stir-fry till all the rice is thoroughly warmed up.
- Quickly stir in the Thai Basil- we only want to wilt it not to cook it into oblivion!
- Garnish with sliced spring onions or cilantro leaves and, if you enjoy spicy food, some sliced chilies.
- Serve with a lime wedge- a squeeze of lime will make it even tastier!
Notes
- Store leftover fried rice in an airtight container in the refrigerator and consume within one day.
- If using freshly cooked rice, refrigerate promptly within one hour to prevent foodborne illness.
- Adjust the number and type of chilies to control spiciness according to preference.
- Substitute vegetables based on availability, being mindful that mushrooms may release extra water requiring longer cooking to evaporate.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Sodium
359mg
(15%)
Potassium
423mg
(9%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
2845IU
(57%)
Vitamin C
99mg
(110%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 359mg | 15% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 2845IU | 57% |
| Vitamin C | 99mg | 110% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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