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Vegan Thai Basil Fried Rice

Vegan Thai basil fried rice is stir-fried in a hot wok until the jasmine rice is steaming hot and evenly seasoned. Thai basil is tossed in at the end, just until wilted, for a fragrant finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 4 cloves garlic minced
  • 1 Thai bird’s-eye chile thinly sliced; use 2 for more heat
  • 0.5 yellow onion medium, thinly sliced
  • 0.5 red bell pepper thinly sliced
  • 4 cups jasmine rice cold cooked, clumps broken up
  • 2 tbsp soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp sugar
  • 0.25 tsp ground white pepper
  • 1 cup Thai basil leaves loosely packed

Equipment

  • 1 14-inch wok
  • 1 12-inch skillet

Method
 

  1. Heat a 14-inch wok or 12-inch skillet over high heat for 1 minute.
  2. Add the oil and swirl until shimmering, about 15 seconds.
  3. Add the garlic, chile, onion, and bell pepper; stir-fry for 2–3 minutes, until the onion softens and the pepper is crisp-tender.
  4. Add the rice and stir-fry for 3–4 minutes, breaking up any remaining clumps, until steaming hot throughout (165°F).
  5. Add the soy sauce, vegan oyster sauce, sugar, and white pepper; toss for 1–2 minutes, until the rice is evenly seasoned and no sauce pools in the pan.
  6. Add the Thai basil and toss for 30–60 seconds, just until wilted; serve hot.

Notes

For the best texture, use cold cooked rice and break up the clumps before stir-frying. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Use tamari in place of soy sauce for a gluten-free option.