Vegetarian Thai Fried Rice Recipe
Make this vegetarian Thai fried rice in just 20 minutes! Packed with tofu and fresh veggies, it’s an easy, plant-based meal for any day of the week.
Equipment
- cutting board and chef's knife
- spatula
Ingredients
- 2 tbsp oil
- 1/3 cup firm tofu, pressed and cut into cubes
- 1 clove garlic, minced
- 1/3 cup onion, finely chopped
- 1 dried shiitake mushroom, chopped
- 1 1/3 cup cooked jasmine rice, preferably chilled day-old rice
- 1/4 cup sweet corn, canned or already cooked
- 1/4 cup carrots, diced
- 1/2 tbsp mushroom soy sauce
- 1 tbsp mushroom oyster sauce
- 1/8 tsp salt, to taste
Instructions
- 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.2 tbsp oil, 1/3 cup firm tofu, 1 clove garlic, 1/3 cup onion, 1 dried shiitake mushroom
- 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.1 1/3 cup cooked jasmine rice
- 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!1/4 cup sweet corn, 1/4 cup carrots, 1/2 tbsp mushroom soy sauce, 1 tbsp mushroom oyster sauce, 1/8 tsp salt
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to add your favorite vegetables or protein.
- Use day-old rice / leftover rice.
Calories: 1143kcal | Carbohydrates: 182g | Protein: 25g | Fat: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Sodium: 330mg | Potassium: 508mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5415IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 3mg
