This vegan Thai basil fried rice pairs fragrant jasmine rice with pan-fried tofu, fresh Thai basil, and a balance of salty-umami sauces for an authentic Thai-inspired dish that comes together in under 20 minutes.
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Instructions
1
To make the sauce, whisk together oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar in a bowl until well-combined.
2
Next, pound or crush garlic cloves and chile.
3
To make the fried rice, heat a large wok or non-stick skillet. Add a tablespoon of oil.
4
Sauté onion for a minute or two or until slightly soft.
5
Add the garlic and chile and stir-fry for a few seconds.
6
Once the garlic is fragrant, add the tofu and toss for a few more seconds.
7
Add the rice and swirl in the prepped sauce.
8
Using the back of the spatula, press the rice lightly and toss all the ingredients until well-combined.
9
Finally, fold in the Thai basil and cook until the leaves start to wilt a little.
10
Serve the rice warm with a side of cucumber and salad. Don't forget to add a squeeze of lime juice too.
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Tips & Notes
Pro tips
Use day-old or chilled jasmine rice; fresh warm rice will steam and clump rather than fry.
Mince garlic and chiles finely and cook them first in oil for 30–45 seconds to release fragrance before adding rice.
Add tofu in the last minute of cooking to keep it warm and crispy without absorbing too much sauce.
Tear Thai basil leaves by hand just before adding to preserve their volatile oils and anise aroma.
Substitutions
Jasmine rice → long-grain white rice or basmati rice (texture will be slightly firmer)
Pan-fried tofu → crumbled firm tofu, tempeh, or chickpeas (adjust cooking time as needed)
Vegan oyster sauce → mushroom-based sauce or extra soy sauce (reduce salty intensity)
Thai chiles → red pepper flakes or jalapeños (heat level and flavor will differ)
Storage & make-ahead
Store in an airtight container for up to 3 days. Reheat gently in a wok or skillet with a tablespoon of soy sauce to restore texture.
Common Questions
Can I use regular basil instead of Thai basil?
Thai basil has a distinct anise-like flavor essential to this dish. Regular basil will change the taste noticeably. If you must substitute, use holy basil or increase garlic and chiles slightly.
What type of rice works best for this fried rice?
Day-old cooked jasmine rice is ideal because it's drier and won't clump. Avoid freshly cooked rice, which is too moist. You can also use long-grain white rice or jasmine rice cooled and refrigerated overnight.
Is vegan fish sauce necessary?
Yes—it adds authentic umami depth. If unavailable, substitute with soy sauce (use 2 tablespoons total) or tamari, though the flavor profile will be less complex.
How do I keep the tofu crispy?
Press the tofu firmly to remove excess moisture before pan-frying, and fry in batches over medium-high heat until golden on all sides. Don't stir constantly; let each side develop a crust.
Can I make this ahead?
Fried rice is best served fresh, but store leftovers in an airtight container for up to 3 days and reheat gently in a wok or skillet with a splash of soy sauce to restore texture.
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