Vegan Thai Fried Rice (Easy, Flavorful, One-Pan Meal!)

Craving Vegan Thai Fried Rice? This fast and flavorful plant-based version is packed with umami goodness and so easy to whip up on a weeknight!

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Craving Veggie Thai Fried Rice? We’ve got you covered! I’ve got Vegetarian Thai Fried Rice Recipe with the same flavorful sauce and a protein boost from eggs. Or if you want a more traditional version, try our Vegetable Thai Fried Rice—a classic Thai fav packed with fresh veggies.

Why You’ll Love This Vegan Thai Fried Rice Recipe

As a Thai cooking class teacher, I’ve been asked, “Can you make Thai fried rice vegan and still keep that classic Thai flavor?”

Absolutely yes! Whether you’re cooking for picky eaters, trying to use up extra veggies, or looking for a satisfying meatless meal, this Vegan Thai Fried Rice delivers.

And since Thai fried rice can be trickier than it looks, I’ll walk you through it step-by-step—just like I do with my students in class!

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What is Vegan Thai Fried Rice?

Vegan Thai Fried Rice is a plant-based spin on the classic Thai dish known as Khao Pad. Traditionally made with jasmine rice, Thai sauces, garlic, egg, and meat, this vegan version swaps the eggs and meat for tofu and fish sauce with mushroom soy sauce while keeping all the flavor!

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Vegan Thai Fried Rice Ingredient Notes

Stir-Fry Sauce

• 1/2-1 tbsp Thai dark soy sauce – Adds a deep, rich caramel color and touch of sweetness.
• 1-2 tbsp Thai light soy sauce – Gives the dish a salty, savory backbone.
• 1 tbsp Thai mushroom soy sauce – Adds depth and that essential umami richness to substitute for fish sauce.
• 3 tsp sugar – Balances out all the savory flavors.

Fried Rice Ingredients

• 1 block firm tofu, pressed and cubed – Tofu gives plant-based protein and a chewy contrast. You can pan-fry it like in this recipe, or deep fry it like in my Thai Fried Tofu recipe.
• 1/2 cup corn starch: to help make the tofu crispy when you pan fry it.
• 1/2 cup diced onion – Red, yellow, or white all work to add subtle sweetness.
• 4 finely chopped garlic cloves – Garlic is required for real Thai fried rice flavor.
• 3 cups mixed veggies – Use up what you’ve got! Kale, Chinese broccoli, bell peppers, carrots, peas, or baby corn are some of our favs.
• 4 cups day-old cooked jasmine, white, or basmati rice – Dry, chilled rice fries up best and absorbs all the sauce. I like to use basmati since it doesn’t get gooey like jasmine can.
• 2 green onions, chopped into 1/4 in. pieces – Fresh and flavorful, these are stirred in at the end.
• 1/4 tsp white pepper powder – Adds a gentle Thai-style heat that’s different from black pepper.

Toppings (Optional but Delicious)

• 1 quartered lime – A squeeze of lime at the end brightens everything.
• 6 cucumber slices – Classic Thai garnish for a cooling contrast to rich foods.
• Handful of cilantro – Makes your plate look (and taste) extra fresh.
• Nam Plaa Prik (vegan version) – Replace the fish sauce with mushroom soy sauce, adds a spicy, tangy punch if you like it hot!

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How to Make Vegan Thai Fried Rice: Step-by-Step

1. Make the Stir-Fry Sauce:
In a small bowl, mix 2 tbsp Thai dark soy sauce, 2 tbsp Thai light soy sauce, 1 tbsp mushroom soy sauce, and 3 tsp sugar. Stir well and set aside.

2. Prepare the Tofu:
Press the 1 block firm tofu to remove excess moisture. Cube it and coat with 1/2 cup cornstarch. Heat 1 tbsp oil in a skillet over medium heat, and pan-fry the tofu until golden and crispy on all sides. Remove from pan and set aside.

3. Stir-fry the Aromatics:
Heat a few tablespoons of oil in your wok over medium-high heat. Add the 1/2 cup diced onion and 4 finely chopped garlic cloves and stir-fry until softened and fragrant.

4. Cook the Veggies:
Add in the 3 cups of harder mixed veggies (like carrots or bell peppers) first. Stir-fry until tender but still vibrant. If using quick-cooking greens like kale or Chinese broccoli, wait to toss those in with the rice.

5. Stir-Fry the Rice:
Add your 4 cups of day-old rice to the wok and break it up gently with your spatula. Let it heat through and crisp up a little before adding the sauce.

6. Combine Everything:
Pour in the Vegan Stir-fry Sauce and mix well. Add the tofu back in, along with any remaining quick-cooking veggies. Stir everything together until well-coated and heated through.

7. Finish and Garnish:
Turn off the heat. Stir in the 2 green onions, chopped into 1/4 in. pieces and sprinkle in the 1/4 tsp white pepper powder.

Serve with 1 lime wedge, 2-3 cucumber slices, and a handful of fresh cilantro on each serving. Add a drizzle of Nam Plaa Prik, with mushroom soy sauce instead of fish sauce, if you like spicy!

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Vegan Thai Fried Rice Additions and Substitutions

Missing something? Here are some easy swaps:

• Thai dark soy sauce substitute: 1 tbsp regular soy sauce + 1 tsp molasses or brown sugar
• Thai light soy sauce substitute: soy sauce like Kikoman or coconut aminos
• Thai mushroom soy sauce substitute: soy sauce like Kikoman + 1/2 tsp mushroom powder or coconut aminos
• Sugar substitute: coconut sugar
• Rice substitute: If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool/dry for at least 30 minutes.
• Onion substitute: Try shallots or green onion whites.
• Tofu substitute: Tempeh or soy curls.
• Veggies: Use whatever you have—this is the perfect clean-out-the-fridge meal.
• White pepper substitute: Black pepper.
• Nam Plaa Prik: Make a vegan version with Thai mushroom soy sauce or coconut aminos.

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Vegan Thai Fried Rice Tips & Tricks

• Day-old rice is key—fresh rice will get mushy.
• Fry the tofu until crispy before adding it back in for best texture.
• Don’t overcrowd the wok! Stir-frying in batches can help keep everything crisp and flavorful.
• Want spicy? Try my vegan Nam Plaa Prik and replace the fish sauce with mushroom soy sauce or coconut aminos.
• If your fried rice tastes flat, add a pinch of salt—not more sauce—to boost flavor without extra moisture.
• Check out my 5 Tips on how to make Perfect Thai Fried Rice post if you need more tips!

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Behind the Recipe: Teaching Vegan Thai Cooking Class Students

As a Thai cooking class teacher, I love helping my students discover that you don’t have to miss out on rich, bold Thai flavors just because you’re vegan.

Many of my students come in unsure if they’ll be able to enjoy traditional Thai dishes without fish sauce or meat—but they’re always surprised by how flavorful the vegan Thai versions can be of dishes like Vegan Thai Fried Rice or Pad See Ew Vegan.

In my Thai cooking class, it’s easy to make a separate sauce for my vegan students to stir-fry their meal in, and I show them how simple swaps like mushroom soy sauce or coconut aminos can bring that same umami depth you’d usually get from fish sauce.

And tofu? It’s the perfect protein that soaks up flavor and gets crispy in a hot wok like in my Thai Fried Tofu recipe.

This Vegan Thai Fried Rice is a recipe I often share with my students because it’s easy to customize with whatever veggies you have on hand. Whether you’re vegan or just looking to eat more plant-based meals, you’ll love how this version still feels like the real deal—because it is!

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Vegan Thai Fried Rice FAQ: Your Top Questions Answered

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Other Thai Fried Rice Recipes You’ll Love

• Thai Curry Fried Rice – Make it with any curry paste you love for a fast, flavorful meal.
• Green Curry Fried Rice – All the cozy green curry flavors, fried rice style.
• Tom Yum Fried Rice – Bright, bold, and packed with Thai flavor.
• Vegetable Thai Fried Rice – Love using up all those veggies!

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If you make it, I’d love to see! Tag me on Instagram @thaifoodie and share your plate of Vegan Thai Fried Rice!

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