Vegan Thai Basil Fried Rice
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5.0
36 reviews
Excellent
Vegan Thai Basil Fried Rice
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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
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Ingredients
For the sauce marinade:
- 2 to 3 Tbsp low sodium tamari or soy sauce
- 1 Tbsp water
- 1 Tbsp or more sugar
- 2 Tbsp pineapple juice or orange juice
- 1/2 tsp garlic powder
- 1 tsp rice vinegar
- 1 Tbsp vegan oyster sauce optional
- 1 tsp molasses
- 8 oz Tempeh cubed to 1/2 inch cubes or use Tofu
For the Fried Rice:
- 2 tsp oil
- 5 cloves of garlic chopped
- 1 to 2 hot green or red chilies finely chopped
- 1/2 onion thinly sliced
- 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 flavor
- 2 cups or more cooked rice I use basmati
- salt and black pepper to taste
- black pepper or red pepper flakes for garnish
Instructions
- 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 atleast 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!
Notes
- Variation: You can brown the tempeh or tofu at Step 3 with the bell pepper. Remove the tempeh from the marinade and add to the skillet with the veggies. Cook until golden on the edges and proceed to the next step to add the sauce.Sauce variation: Add a tsp of mushroom flavored dark soy sauce or plain thick dark soy sauce to the marinade. Add shredded sea weed (like wakame) for a fish-y flavor profile.
- Nutritional values based one serving
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
57g
(19%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
702mg
(29%)
Potassium
659mg
(19%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
4320IU
(86%)
Vitamin C
38.7mg
(43%)
Calcium
143mg
(14%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 702mg | 29% |
| Potassium | 659mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 4320IU | 86% |
| Vitamin C | 38.7mg | 43% |
| Calcium | 143mg | 14% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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