Vegan Thai Fried Rice
Experience the vibrant flavors of Thailand with this Vegan Thai Fried Rice recipe that's packed with fresh vegetables, crispy tofu, and aromatic spices. Perfectly balanced with tangy lime juice, a hint of sweetness from coconut sugar, and a touch of heat from vegan-friendly Thai red chili paste, this dish transforms humble jasmine rice into a satisfying meal that's full of bold, authentic flavors. Ready in just 35 minutes, it's a quick and healthy weeknight dinner option that's naturally plant-based and easily adaptable for a gluten-free diet by using tamari instead of soy sauce. Serve it warm, topped with fresh cilantro and optional sliced red chili for a delicious, restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 1 block (about 14 oz) Firm tofu
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 cup Frozen peas
- 3 Green onions, sliced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Raw coconut sugar (or brown sugar)
- 1 tablespoon Lime juice
- 1 teaspoon Thai red chili paste (vegan-friendly)
- 2 tablespoons Fresh cilantro, chopped
- 1 Optional garnish: sliced red chili
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 10-15 minutes. Once pressed, cut the tofu into small cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and translucent.
Add the diced carrot and frozen peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the cooked rice to the empty side. Stir-fry the rice for 2-3 minutes, breaking up any clumps with a spatula.
In a small bowl, whisk together the soy sauce, coconut sugar, lime juice, and Thai red chili paste. Pour the mixture over the rice and vegetables, stirring well to combine.
Add the cooked tofu back into the skillet along with the sliced green onions. Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasonings as needed.
Serve the Vegan Thai Fried Rice warm, garnished with extra cilantro and optional sliced red chili for a bit of heat.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 656 mg | 14% | |
*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.
