Vegan Thai Basil Fried Rice
User Reviews
5
Vegan Thai Basil Fried Rice
Description
This recipe marinates cubed tempeh or tofu in a sauce composed of tamari, pineapple juice, sugar, rice vinegar, and optional vegan oyster sauce, lending a savory-sweet base with umami depth. The tempeh is optionally steamed to reduce bitterness before marinating. Stir-frying the aromatics including garlic, chilies, onions, and bell pepper briefly softens but retains their fresh flavors and crispness.
The marinated tempeh with its sauce is cooked until slightly thickened, then combined with the cooked rice and fresh chopped Thai basil. The basil adds a distinctive herbal note that defines the dish. Black pepper seasoning and optional garnish with chili flakes and green onions enhance layers of spice and freshness.
This fried rice serves well as a standalone vegan entrée, offering protein from tempeh, balanced by vegetables and fragrant herbs. It is suitable for a flavorful weeknight meal that showcases Thai flavor profiles without animal products.
Variations include browning the tempeh directly with the vegetables for a caramelized exterior and adding mushroom-based soy sauces or seaweed to mimic seafood flavors if desired. Adjust sweetness and saltiness by varying sugar and tamari amounts to taste.
Ingredients
For the sauce marinade:
- 2 to 3 Tbsp tamari sauce low sodium, or soy sauce
- 1 Tbsp water
- 1 Tbsp sugar or more
- 2 Tbsp pineapple juice or orange juice
- 1/2 tsp garlic powder
- 1 tsp rice vinegar
- 1 Tbsp oyster sauce optional, vegan
- 1 tsp molasses
- 8 oz tempeh or use Tofu, cubed to 1/2 inch cubes
For the Fried Rice:
- 2 tsp neutral cooking oil generic cooking oil
- 5 cloves garlic chopped
- 1 to 2 green chili finely chopped, hot, or red chili
- 1/2 onion thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/4 cup carrot thinly sliced
- 1/2 cup zucchini mushrooms, broccoli etc, sliced, other veggies like
- 1/2 cup green onion divided, chopped
- 1/2 cup basil leaves I chop these up for more flavor, Thai variety
- 2 cups cooked rice I use basmati, or more
- salt to taste
- 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
- Optional browning of tempeh with vegetables adds texture and flavor before adding sauce.
- Add a teaspoon of mushroom-flavored dark soy sauce or thick dark soy sauce to the marinade for more umami.
- Incorporate shredded seaweed like wakame into the marinade for seafood-like flavor.
- Adjust salt and spice levels after combining rice to suit taste preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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