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

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Thai

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)

Method

  1. If using Tempeh, steam the tempeh for 11 to 12 minutes. Drain. (optional)
  2. Mix all the sauce ingredients in a bowl. Add tempeh or tofu to marinate. (marinate for atleast 15 minutes).
  3. 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.
  4. 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.
  5. 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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.