Thai Vegan Fried Rice Khao Phad Jay
Bring vibrant Thai flavors to your table with this irresistible recipe for Thai Vegan Fried Rice, or Khao Phad Jay. This quick and wholesome dish is packed with colorful vegetables like carrots, green beans, and corn, sautéed with fragrant garlic and onions for a savory base. Crumbled tofu adds a delightful texture and plant-based protein, while the umami-rich blend of soy sauce, vegan oyster sauce, and a hint of maple syrup elevates the flavors to new heights. Made with day-old jasmine rice for the perfect fried rice texture, this dish comes together in just 30 minutes, making it a fantastic weeknight dinner option. Serve it hot, garnished with fresh cilantro, crisp cucumber slices, and a squeeze of lime for an authentic, refreshing finish. Whether you're a Thai food enthusiast or exploring vegan recipes, this easy, gluten-free-friendly meal is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 0.5 cup corn kernels (fresh, frozen, or canned)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon vegan oyster sauce
- 1 teaspoon maple syrup
- 0.25 teaspoon ground white pepper
- 1 cup firm tofu, crumbled
- 2 stalks scallions, chopped
- 2 pieces lime wedges
- 2 tablespoons cilantro, chopped (optional for garnish)
- 1 small cucumber slices (optional for serving)
Instructions
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
Add the minced garlic and diced yellow onion, stirring frequently until fragrant, about 1-2 minutes.
Add the diced carrots, chopped green beans, and corn kernels. Stir-fry the vegetables for 3-4 minutes, until they are tender but still crisp.
Push the vegetables to one side of the pan, then add the remaining 1 tablespoon of vegetable oil to the empty side.
Add the crumbled tofu to the oil, spreading it evenly. Let it cook for 2 minutes, then stir to combine with the vegetables.
Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula.
In a small bowl, mix together the soy sauce, vegan oyster sauce, maple syrup, and ground white pepper. Pour this sauce mixture over the rice and stir well to coat everything evenly.
Cook the fried rice for another 3-4 minutes, stirring occasionally, until heated through and slightly crispy on the edges.
Turn off the heat and stir in the chopped scallions.
Serve the fried rice hot, garnished with cilantro if using, alongside lime wedges and optional cucumber slices.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
