veggie fried rice

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

Vegan Thai Basil Fried Rice

water

Tbsp sugar

pineapple juice (or orange juice)

garlic powder

tsp rice vinegar

oyster sauce (optional)

tsp molasses

Tempeh

tsp oil

garlic

onion (thinly sliced)

red bell pepper

carrots

other veggies like sliced zucchini (mushrooms, broccoli etc)

onions

thai basil leaves (I chop these up

rice (I use basmati)

salt and black pepper

black pepper

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!

A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.

Farmers Market Fried Rice

tofu (or two eggs, whisked) Or

coconut oil (or peanut oil, olive oil,

leeks

garlic cloves, rough chopped garlic

edamame

cooked, cold, dry rice

soy sauce or GF Liquid aminos

sesame oil

salt and pepper

scallions

sesame seeds

In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper ( and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.

In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).

Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections,  using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste.  If adding the Hondashi, stir in a little at a time. Adjust soy sauce and sesame oil, adding more if you like.

Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds.

Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.

Amazing flavor. MY family wants it weekly. I followed exact recipe with boneless chicken breast.

Super delicious as per usual! I eagerly await your email every saturday! I have everyone in my family addicted to your recipes as well!

The rice took much longer than I thought, I should of taken your suggestion to resist the urge to flip more seriously- so note to others, when you think you should flip..give it another minute!

This is the best 10 Minute Veggie Fried Rice! Made with brown rice, frozen corn and peas, creamy eggs, fresh herbs, garlic, and ginger.

The Best 10 Minute Veggie Fried Rice

sesame oil, divided

garlic,

ginger, grated*

eggs

brown rice (cooked, cooled, and separated)**

corn

frozen peas

rice vinegar

soy sauce

fresh chives, fresh basil, baby spinach, any other add ins you want!

Heat one tablespoon oil in a large pan over medium heat. Add the garlic cloves and ginger and stir fry for one minute. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.

Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice. NUM.

Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins (basil is a must! SO good) and serve!

I am loving how fast and easy this dish is! Delish!

What a totally engaging writing style.  I was on a mission to get my work done, and get it done FAST, but I sat here and read every single word of your blog first.  And you have completely convinced me that I must try this rice.  You're good.  :-)    

(As for the star rating...I haven't actually tried the rice but I accidentally clicked on the stars, couldn't "de-star" it and I didn't want to leave it with 1 star so...you get 5 stars for your writing, sales pitch, and the yumminess of the ingredient list and my imagining how good it will be.)

I made the "mistake" of reading this as lunchtime was approaching. OHMYSTARS. 
It just so happens I had a bag of Trader Joe's Multigrain Blend with Vegetables staring at me everytime I opened the freezer. As soon as I saw this post, I knew what was going to happen. It was amazing… especially since I haven't had any rice or grains in about a month. It was heavenly. Garlic, ginger &amp; basil. Yes please! I didn't have any cilantro on hand, but I made up for it with some toasted sesame seeds. Substituted some lite soy sauce and it was Awesome!!
Best part?
I have leftovers for tomorrow!!

Throw away your carry-out menu! This easy Vegan Fried Rice is quick and flavorful. Customizable with whatever veggies you have in your fridge. Perfect for a weeknight meal!

Vegan Fried Rice

olive oil

carrots (peeled and diced (about 1 cup))

cabbage

garlic (minced)

ginger

green onions (sliced)

rice

green peas

soy sauce (or gluten-free tamari

hoisin sauce

sriracha (optional)

black sesame seeds (optional,

In a large skillet or wok heat the olive oil over medium heat. Add the carrots, cabbage, and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the veggies are starting to soften and the cabbage starts to brown on the edges.

Add the garlic, ginger, and green onions and sauté 1 to 2 minutes until fragrant.

Increase the heat to high. Add the rice, peas, soy sauce and hoisin sauce. Stir well to combine. Cook for 3 to 4 minutes, without stirring, to allow the rice to brown on the edges. Stir and cook again for 2 to 3 minutes until heated through and you are satisfied with the texture.

Take off the heat and drizzle in the sesame oil.

Serve with a dash or two of sriracha and a sprinkle of black sesame seeds.

ok, so fried rice that's oil free and made in under 30 minutes??? I have GOT to try this!! I love chinese food, especially when I can get it healthy! :)

A simple vegetable fried rice with an assortment of rainbow colors! Plus versatile with your own favorite additions.

Rainbow Veggie Fried Rice

brown rice (uncooked)

red onion

peas (I use frozen)

sweet corn (I use frozen)

Tbsp. tamari (or soy sauce)

Cook the rice ahead of time according to package instructions. When cool, transfer to a sealed container in the fridge to chill for a couple hours/overnight.*

Dice carrots, bell pepper, onion, and mince garlic.

In a large wok or pan over medium-high heat, add 1 tsp. sesame oil. Let heat for a minute.

When oil is hot, carefully add onion, carrots, and bell pepper. Stirring often, sauté for about 5-7 minutes.

Add peas and corn. Cook for 2 minutes.

Add garlic and cook for 30 seconds.

Add rice and 3 Tbsp. tamari (more/less as needed). Stirring occasionally, cook for about 5 minutes. Serve with additional tamari or sesame seeds if desired.

Yes! What a wonderful way to use up leftover rice! Such a great recipe to make on a weeknight, and you really get to eat the rainbow!  This dish is beautifully colourful!  I added some roasted cashews for a bit of crunch.  Thanks so much for sharing this recipe!

This recipe for easy vegetarian fried rice is loaded with healthy veggies, tons of flavor, and is on the table in about 20 minutes! This is the perfect healthy, easy, veggie-loaded side to any dinner!

Easy Vegetarian Fried Rice

sesame oil (divided)

onion

carrots (can use frozen)

riced cauliflower (you can use fresh or frozen)

peas

eggs (lightly beaten)

salt & pepper (to taste)

Heat 1 tablespoon oil in a large skillet over medium heat. Once hot, add onions and carrots. Cook until softened, about 2 to 4 minutes.

Add the cauliflower, peas, and corn to the skillet and cook for about 5 minutes. Add garlic to the skillet and cook 1 more minute or until garlic is fragrant.

Remove vegetables from skillet and set aside, covered to keep warm.

Heat remaining tablespoon of oil in the skillet. Once hot, add beaten eggs and cook, moving around and breaking apart with your spatula, until they are just starting to cook. About 1 minute.

Add cooked rice to skillet with eggs and push around to incorporate. Cook for 2-3 more minutes or until eggs are cooked and rice is warm.

Add cooked veggies back to the skillet.  Add soy sauce and rice vinegar. Stir to incorporate. Season everything with salt and pepper. Let everything heat up together for about 2-3 minutes before serving and enjoying. Garnish with sliced green onions, if desired.

Use cold rice. The eggs should be made flat somewhat like a crepe then remove from pan and thinly sliced.  I’d sauté some thin sliced cabbage. Put some sesame oil in pan and add cold rice and break up pieces until separated. Add cabbage, peas, egg slices. Then season with some oyster sauce. They have veggie oyster sauce. If you want a little heat add a few drops of chili sesame oil.  If you want add salt or a few drizzles of shoyu. Sometimes add small amount of pre sautéed shredded carrots for color. 
You can leave out egg if vegetarian. 
Add char siu if want meat.  
Main thing the rice should be cold from fridge. 
Your recipe sounds delish. Just giving you a more “local” style fried rice.

Delicious!!

Skipped the egg, for personal preference.  Came out super yummy!

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Vegan Thai Basil Fried Rice

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Top 6 veggie fried rice recipes from across the web

The most viewed veggie fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Thai Basil Fried Rice

Farmers Market Fried Rice

The Best 10 Minute Veggie Fried Ric...

Vegan Fried Rice

Rainbow Veggie Fried Rice

Easy Vegetarian Fried Rice

The most viewed veggie fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine