Name: Vegetarian Thai Fried Rice Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsps oil; 1/3 cup firm tofu ((pressed and cut into cubes)); 1 garlic ((minced)); 1/3 cup onion ((finely chopped)); 1 dried shiitake mushroom ((chopped)); 1+1/3 cup cooked rice ((chilled)); 1/4 cup sweet corn ((canned or already cooked)); 1/4 cup carrot ((diced)); 1/2 tbsp mushroom soy sauce; 1 tbsp mushroom oyster sauce; 1/8 tsp salt (to taste)

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Try this vegetarian Thai fried rice recipe with tofu and healthy vegetables for a delicious, quick, and easy weeknight dinner. It’s ready in just 20 minutes, packed with flavor, and made without egg—perfect for vegans too!

Top-view of Thai vegetarian fried rice featuring golden-browned tofu, fresh vegetables, and aromatic jasmine rice.

Looking for more dishes like this? Try my chicken pineapple fried rice, khao pad gai, and authentic tom yum fried rice next!

This recipe is a must-try because it’s perfect for meal prep, packed with nutrients, and made in just one pan. It’s a simple, wholesome family favorite—guaranteed to be on repeat in your kitchen!

The recipe in a nutshell

My vegetable garden is bursting with fresh produce, and so I’ve been experimenting with vegetarian Thai food! A plate of fried rice with vegetables is always a yes—simple, satisfying, and so versatile.

A close-up shot of fried rice with tofu cubes, diced carrots, sweet corn, and shiitake mushrooms.

You can customize this vegetarian fried rice recipe with any vegetables you have on hand. I used carrot, onion, mushrooms, and sweet corn, but feel free to toss in whatever’s in your fridge.

Tempeh, tofu, and toasted cashews are easy-to-add protein-packed ingredients for fried rice. Additionally, you can add shrimp, crab, squid, or other seafood.

And if you want it spicy, you can simply toss in freshly chopped chilies, stir in a spoonful of my red curry paste, or serve with prik nam pla.

A plate of vegetarian Thai fried rice with tofu, carrots, sweet corn, and shiitake mushrooms, garnished with fresh green onions and served with cucumber slices.

Try one of these Thai classics next! If you love this recipe, you’ll also enjoy pandan rice, green curry fried rice, and khao pad krapow.

If you’ve ever wondered how Thai restaurants make the perfect fried rice, the secret is chilled leftover rice. Freshly cooked rice holds too much moisture, causing it to clump and turn mushy when fried. Leftover rice is drier, so each grain stays separate and soaks up the sauce perfectly.

If you don’t have leftover rice, you can cook fresh rice, spread it on a tray, and let it cool before refrigerating for at least 30 minutes. This helps remove excess moisture, giving you a better texture!

Now that you know how to make perfect vegan fried rice, let’s go over the ingredients before diving into the step-by-step image instructions.

Ingredient notes

Grab all the ingredients at your local Asian market or Asian grocery store. The recipe card at the bottom of the recipe post has the exact measurements!

Ingredients for vegetarian Thai fried rice arranged on a banana leaf, including tofu, rice, mixed vegetables (carrots, onions, mushrooms, corn), mushroom oyster sauce, mushroom soy sauce, and salt.

Rice – Jasmine rice is the top choice, but you can use basmati rice, brown rice, or cauliflower rice for a low-carb option.
Tofu – Use firm or extra-firm tofu, and press out excess water before cooking for the best texture.
Carrot, onion, dried shiitake mushroom, sweet corn – Chop your vegetables finely for even cooking and better flavor absorption.
Garlic
Mushroom oyster sauce – A plant-based alternative to regular oyster sauce, adding deep umami flavor.
Mushroom soy sauce
Salt – Adjust to taste, keeping in mind that soy sauce and mushroom oyster sauce also add saltiness.
Oil – Use high-heat oils like vegetable oil or canola oil for the best stir-fry results.

How to make vegetarian fried rice

Step 1: Heat a wok over medium-high heat and add oil, swirling to coat the pan. Add diced tofu, garlic, onions, and chopped shiitake mushrooms. Stir-fry until the tofu turns golden and the onions soften.

Cooking diced tofu, onions, and shiitake mushrooms in a hot wok.

Step 2: Toss in the chilled jasmine rice and break up any clumps with the back of your spatula. Stir-fry everything together, ensuring the rice gets separated and mixed with the other ingredients.

Stirring jasmine rice with tofu, mushrooms, and onions in a wok.

Step 3: Add diced carrots, corn, and any other vegetables you’re using. Season with mushroom oyster sauce, mushroom soy sauce, and salt. Stir-fry for a couple of minutes, or until the vegetables are soft to your liking. Serve hot with fresh cucumber slices, a garnish of freshly chopped green onions, and a wedge of lime. Enjoy!

Stir-fry of fried rice, tofu, and vegetables in a wok.

Recipe tips and tricks

Stir-fry over high heat – Let the rice sit on the bottom of the pan for a few seconds to develop a smoky, slightly crisp texture. Keep it moving to avoid burning, or use medium heat if needed, stirring constantly.
Use cold, leftover rice – The dry texture prevents clumping and keeps the fried rice light and fluffy.
Taste as you go – Too much sauce can overpower the dish, while too little can make it bland. Adjust seasonings gradually to get the right balance.
Want to add eggs? – For a vegetarian version with egg, push the rice to one side of the pan, scramble the eggs in the empty space, then mix them in.

How to store & reheat leftovers

Storage: Let the fried rice cool to room temperature before transferring it to an airtight container. Keep it in the fridge and use it within 3–4 days.
Reheat on the stove: Heat a wok or frying pan over medium-high heat, add a splash of oil, and stir-fry until hot.
Microwave option: Place the rice in a microwave-safe bowl, cover it with a damp paper towel, and heat in short bursts, stirring in between to prevent drying out.

More easy vegetarian Thai recipes you’ll love

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