Can I use brown rice instead of jasmine?

Yes! Brown rice works great—it’s just chewier and nuttier than jasmine, basmati or white rice.

What’s the best tofu for this recipe?

Firm or extra-firm tofu is best so it holds its shape when fried. Nasoya Super Firm Tofu is my fav tofu for frying, and I share more about on my Thai Fried Tofu post.

How do I keep my rice from getting mushy?

Always use cold, day-old rice and don’t overcrowd the wok!

How spicy is this dish?

The base recipe isn’t spicy at all, but you can easily spice it up with Thai chili flakes, or vegan Nam Plaa Prik .

How do you pronounce in Thai Vegan Fried Rice, Khao Pad Jay?

Say it like “kow pat jay” — jay is the Thai word for vegan or vegetarian.

What’s the difference between Chinese and Thai fried rice?

Chinese fried rice leans savory with soy sauce and sometimes sesame oil, while Thai fried rice adds fish sauce and a hint of sweetness. Plus, Thai fried rice usually comes with fresh lime and cucumber to brighten things up.

What’s a good soy sauce substitute for fried rice?

Try tamari , soy free soy sauce , coconut aminos , or vegan fish sauce for that umami kick.

What tastes like soy sauce but has no soy?

Coconut aminos are your best bet—salty, slightly sweet, and totally soy-free.

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

Name: Vegan Thai Fried Rice (Easy, Flavorful, One-Pan Meal!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Thai
Ingredients: Vegan Stir-Fry Sauce1/2-1 tbsp Thai dark soy sauce 1-2 tbsp Thai light soy sauce 1 tbsp Thai mushroom soy sauce3 tsp sugar; Fried Rice Ingredients1 block firm tofu, pressed and cubed1/2 cup corn starch1/2 cup diced onion4 finely chopped garlic cloves3 cups mixed veggies4 cups day-old cooked jasmine, white, or basmati rice2 green onions, chopped into 1/4 in. pieces1/4 tsp white pepper powder; Toppings (Optional but Delicious)1 quartered lime6 cucumber slicesHandful of cilantroNam Plaa Prik (vegan version substitute fish sauce with mushroom soy sauce or coconut aminos)

Description

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!

Ingredients

Vegan Stir-Fry Sauce
1/2-1 tbsp Thai dark soy sauce
1-2 tbsp Thai light soy sauce
1 tbsp Thai mushroom soy sauce
3 tsp sugar

Fried Rice Ingredients
1 block firm tofu, pressed and cubed
1/2 cup corn starch
1/2 cup diced onion
4 finely chopped garlic cloves
3 cups mixed veggies
4 cups day-old cooked jasmine, white, or basmati rice
2 green onions, chopped into 1/4 in. pieces
1/4 tsp white pepper powder

Toppings (Optional but Delicious)
1 quartered lime
6 cucumber slices
Handful of cilantro
Nam Plaa Prik (vegan version substitute fish sauce with mushroom soy sauce or coconut aminos)

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Instructions

1. Make the Vegan 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!

Notes

Vegan Thai Fried Rice Additions and Substitutions

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: vegan fish sauce, or soy sauce like Kikoman + 1/2 tsp mushroom powder
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.

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!

Prep Time: 10
Cook Time: 10
Category: Stovetop
Method: Stir-Fry
Cuisine: Thai