This vegetable Thai fried rice is hearty, satisfying, and packed with flavors. A 15-minute recipe that is perfect for a quick lunch or dinner.
Although great on its own, I love pairing it with other Thai mains such as Thai basil tofu, vegetable yellow curry, and vegan Tom Kha. Finish the meal with a refreshing glass of lemon barley water.
Fried rice has been a favorite of mine since childhood; Hence, it is always one of those dishes that feels both comforting and familiar. It is still my go-to, especially on busier days, as they are low-effort to throw together.
This Thai version, known as khao pad, has been a regular part of our weekday dinners, alongside other favorites like green curry fried rice and vegan kimchi fried rice.
💚Why you will love vegetarian Thai fried rice
- Simple yet packed with flavors, and is incredibly satisfying
- A super low-effort recipe ready in 15 minutes and requires minimal prep
- Highly forgiving and with ingredients customizable to suit your preference
🌽What you will need
- Rice - You can use any medium to long-grain rice, including brown rice, Jasmine, or basmati rice. Refrigerated rice works best as it is drier and fluffier.
- Chilies - Bird's eye chilies make this dish more authentic, but you could use regular chilies in place. Optionally, deseed chilies for a less spicy dish.
- Soy sauce - The Mountain brand seasoning is perfect for Thai dishes. That said, regular soy sauce would work as well.
- Oyster sauce - Keep this recipe vegan by using a vegetarian oyster sauce. I recommend going with Lee Kum Kee's Stir-fry sauce. Can be substituted with fish sauce or vegan fish sauce.
✨Variations and add-ins
Vegetables - Feel free to use other veggies you have on hand, including French beans, bell peppers, and finely chopped broccoli florets. You could also use 2 cups of frozen vegetable mix for convenience.
Protein - Sear chunks of chicken, scallops, or shrimp, then add them to this Thai vegetable fried rice. I usually go with plant-based protein, including tofu, tempeh, chunks of seitan chicken, or instant pot seitan.
Spice-free version - Omit the bird's eye chilies.
Dial up the heat - Add 1-2 more chilies. You could also add a generous pinch of red pepper flakes.
🔪How to make Thai vegetable fried rice
Step 1: Heat some oil in a wok over high heat. Fry garlic and chilies until fragrant.
Step 2: Add carrots, frying for 2 minutes until slightly tender.
Step 3: Stir in corn, peas, rice, and seasonings. Fry until ingredients are hot.
Step 4: Remove from heat, then stir in chopped green onion. Taste and season with salt, if needed. Your vegetarian Thai fried rice is ready to be served!
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✔Helpful tips
- If using freshly cooked rice - Spread them out on a large plate or baking sheet. Allow them to cool completely before using. This will prevent them from clumping and turning mushy when cooked.
- Separating clumps of rice - Rice tends to clump together after refrigeration. Hence, if using refrigerated rice, break the clumps apart before adding them to the pan.
- Level up with a carbon-steel wok - For the best fried rice, I recommend investing in a carbon steel wok that distributes heat evenly. A cast-iron or non-stick wok also works as an alternative.
❄️Serving suggestions
Serve your vegan Thai fried rice with a generous drizzle of sweet chili sauce, accompanied by fresh cucumber and tomato slices. Top with a fried egg, omelette (or tofu omelette) to complete the meal.
It can also be served as a side. Pair it with curries like my tofu red curry or vegan Massaman curry, or a simple hoisin tofu.
❄️Storing leftover fried rice
Storage - Leftover fried rice can be refrigerated in an airtight container for up to 3 days. Or, you could portion it using freezer bags and freeze it for 3 months.
Reheating - If frozen, allow to thaw overnight. Reheat it on the stove by adding a dash of oil and stir-frying until hot.
Alternatively, cover with a damp paper towel and microwave at 15-second bursts. Stir it in between.
📖 Recipe
15-minute Thai Vegetable Fried Rice (vegan)
Equipment
Ingredients
- 2 tablespoons soy sauce or tamari/shoyu
- 1 tablespoon vegetarian oyster sauce or regular oyster sauce*
- 3 cloves garlic minced
- 1-2 bird's eye chilies deseeded and chopped
- 1 medium carrot diced
- ½ cup frozen peas thawed
- ½ cup corn kernels
- 3 cups cooked rice refrigerated overnight or freshly cooked**
- ¼ cup chopped green onion
Instructions
Prep work
- In a bowl, combine together soy sauce and oyster sauce. Stir to mix and set aside.2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce
- If using refrigerated rice, seperate clumps of rice using your hands.
Cooking fried rice
- Heat up ½-1 tablespoon of neutral-tasting oil in a non-stick wok/pan over medium high heat. Once pan is heated, add garlic and chili. Fry for a minute until fragrant.3 cloves garlic, 1-2 bird's eye chilies
- Next, add in carrot and cook for a few minutes or until softened.1 medium carrot, ½ cup frozen peas, ½ cup corn kernels
- Add peas, corn kernels, and rice. Fry until ingredients are hot.3 cups cooked rice
- Remove from heat, and stir in green onion and sauce. Your vegetable Thai fried rice is ready to be served.¼ cup chopped green onion
Notes
- If using freshly cooked rice - Spread them out on a large plate or baking sheet. Allow them to cool completely before using. This will prevent them from clumping and turning mushy when cooked.
- Separating clumps of rice - Rice tends to clump together after refrigeration. Hence, if using refrigerated rice, break the clumps apart before adding them to the pan.
- Level up with a carbon-steel wok - For the best fried rice, I recommend investing in a carbon steel wok that distributes heat evenly. A cast-iron or non-stick wok also works as an alternative.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Brittany says
Just found your blog and drooling over the recipes. Haven't made anything yet, but plan to try lots of your recipes!
Meesha says
Thanks for your kind comment! It really made my day😊
Kaye says
very yummy, quick and easy rice , thank you so much, just what i was looking for
Meesha says
Gald to hear that! 😊