Description
A delicious and flavorful Vegan Thai Basil Fried Rice recipe that is easy to make and perfect for a quick meal.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup carrots, diced
- 3 tablespoons soy sauce
- 1 tablespoon vegan oyster sauce (or mushroom sauce)
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and the onion is translucent.
- Add the diced red bell pepper, green beans, and carrots to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet and add the cooked jasmine rice to the other side. Break up any clumps of rice with a spatula.
- Pour the soy sauce, vegan oyster sauce, lime juice, and sugar over the rice. Mix everything together, ensuring the rice is evenly coated with the sauces.
- Stir in the fresh Thai basil leaves and cook for an additional 2-3 minutes until the basil is wilted. Season with salt and pepper to taste.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- For added protein, consider mixing in some cubed tofu or tempeh during the vegetable sautéing step.
- Spice it up by adding sliced chili peppers or a dash of sriracha for heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: varies with soy sauce
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg