Best 8 Thai Veggie Fried Rice Recipes

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Thai basil fried rice, or Pad Kaprao, is a delightful dish that captivates taste buds with its harmonious blend of flavors, spicy kick, and profusion of fresh vegetables. This classic Thai dish is a symphony of sweet, tangy, and savory notes, which exquisitely intertwine to create an unforgettable culinary experience. With its vibrant colors and aromatic allure, Thai basil fried rice is a feast for the senses, certain to transport you to the bustling streets of Bangkok or Chiang Mai. In this article, we'll embark on a culinary journey to discover the best recipe for Thai basil fried rice, unlocking the secrets to its irresistible taste and captivating presentation.

Let's cook with our recipes!

VEGETABLE THAI FRIED RICE



Vegetable Thai Fried Rice image

Thai fried rice prepared using colorful vegetables and aromatic jasmine rice. Make it using white rice or brown rice for a wholesome lunch or dinner.

Provided by Swati Kadam Gulati

Categories     Lunch / Dinner

Number Of Ingredients 18

2 cup jasmine rice
3 cup water
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
½ tsp honey
1 tbsp rice vinegar
1 small onion ( finely chopped)
2 medium carrots (peeled and sliced)
½ red bell pepper (diced)
½ cup green peas
1 cup sliced shitake mushroom
1 Thai red chili
3-4 whole garlic cloves (peeled)
1" ginger (peeled )
1 tbsp cooking oil
salt to taste
1 cup fresh Thai basil chopped

Steps:

  • Cook rice according to instructions given on the package. Let it cool.
  • In a small mixing bowl, combine oyster sauce, soy sauce, fish sauce, honey, and vinegar. Mix well and keep it aside.
  • In a molcajete, mash Thai red chili, garlic cloves, and ginger (or finely chop them or use a mini food processor).
  • Heat oil in a large frying pan or wok on medium to high heat. Add mashed chili, garlic, ginger, and cook for a min or so.
  • Then add onion and cook until translucent.
  • Add diced carrot, pepper, green peas, and mushroom and cook them for 2-3 min.
  • Then add prepared sauce blend and mix well.
  • Now add cooked rice and combine well with veggies and sauce. Add salt if necessary.
  • Finally, add chopped fresh Thai basil leaves and serve warm.

Nutrition Facts : Calories 332 kcal, ServingSize 1 serving

THAI VEGGIE FRIED RICE



Thai Veggie Fried Rice image

Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.

Provided by Dedee Royale

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cooked jasmine rice, cold to the touch
1 cup peas, frozen and thawed
2 garlic cloves, chopped
1/2 red pepper, chopped
4 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 large eggs, lightly beaten
1 medium tomatoes, fresh, rough chopped
2 tablespoons hot chili paste
2 tablespoons light soy sauce
1 tablespoon fresh lime juice
scallion, chopped for garnish

Steps:

  • Heat oil in a large skillet or wok.
  • Add ginger and garlic and stir fry for 1-2 minutes.
  • Remove with a slotted spoon and set aside.
  • In the same pan add peas and red pepper.
  • Stir fry for 2 minutes until slightly softened.
  • Remove and set aside.
  • Add the cold rice to the skillet and heat thoroughly.
  • With a spoon make a hole in the center of the rice pushing the rice to the sides.
  • Add the beaten eggs into the center without touching the rice.
  • Stir the eggs until pretty well set then start incorporating the rice into them.
  • Add the chopped tomatoes.
  • Return the reserved ginger, garlic, peas and red pepper to the pan.
  • Mix in the chili paste, soy sauce and lime juice.
  • Serve with chopped scallions as a garnish.

VEGETARIAN THAI FRIED RICE RECIPE



Vegetarian Thai Fried Rice Recipe image

Chef Dao in Bangkok teaches this delicious vegetarian (lacto-ovo version) Thai fried rice dish. Often found on the streets and in the restaurants of Thailand. Delicious and not spicy (unless you use the chili dip she teaches here).

Provided by Chef Dao

Categories     Fried Rice     Main Course

Number Of Ingredients 22

1/2 cup Firm tofu, cubed
1 cup Rice, cooked and dry
2 cloves Garlic, chopped
1/4 cup Carrots, diced
1/4 cup Onion, sliced
1/4 cup Tomato, diced
1/4 cup Chinese kale, sliced
1 Egg
1 stalk Spring (green) onion, thinly sliced
1 tbsp Mushroom sauce
1 tsp Light soy sauce
1 tsp Sugar
pinch White pepper powder
2 cloves Garlic, thinly sliced
2 Hot chilis, thinly sliced
1 tbsp Lime juice
1 tbsp Light soy sauce
10 slices Cucumber
1 stalk Spring onion, shaped
1/2 Lime
1/2 Tomato, to shape like a rose
1 leaf Lettuce

Steps:

  • Prepare Side Dip in a small bowl and set aside.
  • Prepare Seasoning Sauce by combining mushroom sauce, light soy sauce, sugar, and white pepper. Set aside.
  • Prepare rose from tomato and set aside.
  • In wok, add 2 tbsp cooking oil, add garlic, onion, and carrots and briefly cook.
  • Add cubed tofu and cook briefly.
  • Move everything aside and add egg. Cook until 80% done and then combine with other ingredients in wok.
  • Add rice (dry) and seasoning sauce, combine and cook briefly.
  • Add kale and tomato. Cook briefly and turn off heat.
  • Garnish platet with Side Dish items and Side Dip; add fried rice neatly.

THAI-STYLE TOFU FRIED RICE



Thai-Style Tofu Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon Sriracha, plus more for serving
1 teaspoon sugar
Kosher salt
3 tablespoons vegetable oil
8 ounces extra-firm tofu, cut into 1/2-inch cubes
Freshly ground pepper
9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups)
4 cloves garlic, minced
5 cups frozen cooked white rice
1 1/2 cups mung bean sprouts
Basil leaves, sliced scallions and chopped cashews, for topping
Lime wedges, for serving

Steps:

  • Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
  • Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
  • Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
  • Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.

Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams

THAI-STYLE FRIED RICE



Thai-Style Fried Rice image

Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

1 fresh green chile, sliced, or chili paste or crushed red pepper flakes
3 tablespoons fish sauce
2 tablespoons peanut oil or other vegetable oil (not olive oil)
2 garlic cloves, minced (1 tablespoon)
1 tablespoon minced peeled fresh ginger
2 scallions (both white and green parts), minced (about 3 tablespoons)
3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips
1 cup shredded bok choy or other similar green vegetable
1 1/2 cups cooked jasmine or basmati rice
Sprigs of fresh cilantro, for garnish
1/2 cucumber, peeled and cubed
1 or 2 fresh lime wedges for garnish

Steps:

  • Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
  • Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
  • Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

THAI VEGAN FRIED RICE (KHAO PHAD JAY)



Thai Vegan Fried Rice (Khao Phad Jay) image

Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy.

Provided by Nose5775

Categories     Lunch/Snacks

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cooked long-grain rice (for uncooked rice, see step 1)
2 tablespoons vegetable oil
3 tablespoons coarsely chopped garlic
1 small onion, finely chopped
1/2 teaspoon fresh ground black pepper
6 ounces green beans, diced
4 ounces fresh or frozen corn kernels
2 tablespoons soy sauce
2 teaspoons thai green curry paste
3 scallions
1 cucumber, peeled,sliced in half,and with seeds removed if they are watery
1 lime

Steps:

  • To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
  • Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
  • Heat a wok or large frying pan over high heat and add the oil.
  • When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
  • Add the green beans and corn and continue to stir-fry for 3 minutes.
  • Add the cold cooked rice and stir-fry for 5 minutes.
  • Add the soy sauce and curry paste and stir-fry for 2 minutes.
  • Garnish with the scallions, cucumber, and lime, and serve hot.

THAI FRIED RICE



Thai Fried Rice image

This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.

Provided by Toi

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 16

6 slices bacon, sliced crosswise into 1/2-inch pieces
2 cloves garlic, minced
1 onion, finely chopped
1 large tomato, cubed
½ cup chopped fresh pineapple
5 cups cooked jasmine rice, cooled
2 tablespoons ketchup
2 tablespoons light soy sauce
1 tablespoon white sugar
¼ teaspoon freshly ground white pepper
3 eggs, beaten
½ cucumber, sliced
2 green onions, chopped
¼ cup chopped fresh cilantro
1 lime, cut into wedges
4 green Thai chile peppers

Steps:

  • Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
  • Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
  • Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
  • Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 75.9 g, Cholesterol 137.5 mg, Fat 10 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 694.4 mg, Sugar 12.2 g

VEGETARIAN THAI CURRY FRIED RICE



Vegetarian Thai Curry Fried Rice image

This Thai curry fried rice includes red curry paste, coconut, ginger, and lemongrass all of which come to together to create a nice explosion of flavor. Although this recipe is vegetarian option it is common to can add chicken, shrimp, or pork to make this a complete balanced meal.

Provided by CookingWithShelia

Time 40m

Yield 6

Number Of Ingredients 14

1 cup basmati rice
¾ cup water
¾ cup coconut milk
2 tablespoons vegetable oil
1 medium shallot, minced
4 cloves garlic, minced
½ red bell pepper, cut into bite-sized pieces
1 tablespoon minced fresh ginger root
1 stalk lemon grass, chopped
2 tablespoons Thai red curry paste
2 large eggs
½ (16 ounce) package frozen mixed vegetables
2 tablespoons coconut milk
6 leaves Thai basil, chopped

Steps:

  • Rinse rice a few times under cold running water until water runs clear.
  • Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
  • Remove from heat and sprinkle with Thai basil.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 35.2 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.9 g, Sodium 144.4 mg, Sugar 0.9 g

Tips:

  • Use high-quality ingredients: Fresh vegetables, fragrant jasmine rice, and flavorful sauces are essential for making a delicious Thai veggie fried rice.
  • Prepare your ingredients in advance: Chop the vegetables, cook the rice, and measure out the sauces before you start cooking. This will help you save time and ensure that your fried rice is cooked evenly.
  • Use a well-seasoned wok or large skillet: A well-seasoned wok or large skillet will help to prevent the rice from sticking and will distribute the heat evenly.
  • Cook the rice in small batches: This will help to prevent the rice from becoming mushy.
  • Add the vegetables and sauces gradually: Add the vegetables and sauces gradually, stirring constantly, to ensure that they are evenly distributed throughout the rice.
  • Serve immediately: Thai veggie fried rice is best served immediately, while it is still hot and fragrant.

Conclusion:

Thai veggie fried rice is a delicious, healthy, and easy-to-make dish that is perfect for a quick and easy meal. With its vibrant flavors and textures, this dish is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give Thai veggie fried rice a try!

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