Vegetarian Thai Fried Rice
Elevate your weeknight dinner with this vibrant and flavorful Vegetarian Thai Fried Rice! Made with fragrant jasmine rice, a medley of colorful vegetables like carrots, red bell pepper, and peas, and seasoned with a savory blend of light soy sauce and vegetarian oyster sauce, this dish is a perfect balance of taste and texture. Quick and easy to prepare in just 25 minutes, it’s ideal for busy evenings or meal prep. Fresh cilantro, green onions, and lime wedges add a refreshing finish, while optional roasted cashews or peanuts provide a delightful crunch. This vegetarian (and easily vegan and gluten-free) recipe is a satisfying, one-pan meal that brings authentic Thai-inspired flavors to your table. Perfect for those who love healthy, delicious stir-fried rice recipes.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and chilled)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 medium Shallot (finely chopped)
- 1 medium Carrot (diced)
- 1 medium Red bell pepper (diced)
- 0.75 cups Frozen peas
- 3 tablespoons Light soy sauce (or tamari for gluten-free)
- 1.5 tablespoons Vegetarian oyster sauce (or mushroom sauce for vegans)
- 1 teaspoon Sugar
- 2 Green onions (sliced)
- 0.25 cups Fresh cilantro (chopped)
- 1 Lime (cut into wedges)
- 0.25 cups Optional: roasted cashews or peanuts (for garnish)
Instructions
Ensure the rice is cooked and chilled beforehand. Day-old rice works best for this recipe as it's less sticky.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil.
Once the oil is hot, add the minced garlic and chopped shallot. Stir-fry for about 30 seconds until fragrant.
Add the diced carrot and red bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Add the frozen peas and cook for another 1-2 minutes, stirring frequently.
Push the vegetables to one side of the wok and add the cooked rice to the other side. Break up any clumps with a spatula.
Drizzle the soy sauce, vegetarian oyster sauce, and sugar evenly over the rice. Stir well to coat the rice and vegetables with the sauces.
Continue stir-frying for 3-4 minutes until everything is well combined and heated through.
Remove from heat and mix in the sliced green onions and chopped cilantro.
Serve the fried rice warm, garnished with lime wedges for squeezing over the dish. If desired, top with roasted cashews or peanuts for extra crunch.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1869 mg | 40% | |
*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.
