15-minute Thai Vegetable Fried Rice (vegan)

2 bowls of vegetable Thai fried rice with chopsticks, green onion, and chili flakes beside.

5 from 3 votes

15-minute Thai Vegetable Fried Rice (vegan)

This vegetable Thai fried rice is hearty, satisfying, andpacked with flavors. A 15-minute recipe that is perfect for a quic k lunch ordinner.

Prep Time5

Cook Time8

Total Time13

Course: Main Course

Cuisine: Thai

Diet: Vegan, Vegetarian

Servings: servings

Calories: 205kcal

Author: Meesha

Equipment

non-stick wok

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

*Oyster sauce - Use a vegetarian oyster sauce, such as Lee Kum Kee’s stir-fry sauce, to keep this recipe vegetarian.

**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.

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.

Nutrition