Name: Vegetable Thai Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 1-2 tbsp fish sauce or Thai thin soy sauce, to taste; 1-2 tbsp oyster sauce, to taste; 1/2 tbsp.-1 tbsp. Thai dark soy sauce, to taste, until you get the darker color you want (optional); 1–2 tsp sugar, to taste; 1/2 cup diced onion; 4 finely chopped garlic cloves; 3 cups mixed veggies of your choice like kale, Chinese broccoli, bell peppers, carrots, peas or baby corn; 4 eggs (optional for extra protein); 4 cups cooked, day-old jasmine, white rice or basmati rice; 2 green onions, chopped into 1/4 inch pieces; 1/4 tsp white pepper powder, to taste; 1 quartered lime, for serving, optional; 6 slices cucumber, for garnish, optional; Handful of cilantro, for garnish, optional; Nam Plaa Prik, optional if you want to make it spicy

Description

Turn leftover rice into flavor-packed Vegetable Thai Fried Rice—loaded with veggies, easy to make, and perfect for a quick weeknight dinner!

Ingredients

Scale

Stir-Fry Sauce

1–2 tbsp fish sauce or Thai thin soy sauce, to taste

1–2 tbsp oyster sauce, to taste

1/2 tbsp.-1 tbsp. Thai dark soy sauce, to taste, until you get the darker color you want (optional)

1–2 tsp sugar, to taste

Fried Rice Ingredients

1/2 cup diced onion

4 finely chopped garlic cloves

3 cups mixed veggies of your choice like kale, Chinese broccoli, bell peppers, carrots, peas or baby corn

4 eggs (optional for extra protein)

4 cups cooked, day-old jasmine, white rice or basmati rice

2 green onions, chopped into 1/4 inch pieces

1/4 tsp white pepper powder, to taste

Toppings

1 quartered lime, for serving, optional

6 slices cucumber, for garnish, optional

Handful of cilantro, for garnish, optional

Nam Plaa Prik, optional if you want to make it spicy

Cook Mode Prevent your screen from going dark

Instructions

Make the Stir-Fry Sauce: In a small bowl or measuring cup, mix the 1–2 tbsp. fish sauce or Thai thin soy sauce, 1–2 tbsp. oyster sauce, 1/2 tbsp-1 tbsp. Thai dark soy sauce, 1–2 tsp. sugar, all to taste.
Prepare Your Wok: Heat a few tablespoons of oil in your wok over medium-high heat.
Sauté the Aromatics: Add the 1/2 cup diced onion and 4 finely chopped garlic cloves to the wok. Sauté them until they soften, and it smells amazing.
Cook the Veggies: If in your 3 cups of mixed veggies you have some that take longer to cook like carrots or bell pepper, stir-fry them now until they are cooked through and tender but still vibrant in color. If using quick cooking veggies like kale, add those in at the end of the rice stir-fry.
Add the Eggs (optional): Push the veggies to one side of the wok and crack the eggs into the other side. Let them set, then scramble until cooked through. Take out everything that’s in the wok, and put it on a plate.
Stir-Fry the Rice: Add a little more oil to the wok. Make sure your rice is broken up so it isn’t clumping together. Add it to the wok and stir-fry it and press down with the back of your spatula on any lumps you see to continue to break up the rice until it’s heated through and starting to crisp up in some places.
Season the Rice: Add back in the veggies, and now add the Stir-Fry Sauce and 1/4 tsp. white pepper, all to taste. Stir well to combine all the flavors. If using quick cooking veggies like kale, add it in now, and stir until wilted.
Finish with Green Onions: Turn off the heat and toss in the 1/4 inch pieces of the chopped green onion. Give it a final stir.
Serve: Plate the rice, sprinkle on fresh cilantro, lime wedges, and cucumber slices on the side on each serving. Serve with Nam Pla Prik, aka my Thai Flavor Bomb Sauce if you want to make it spicy! Serve immediately and enjoy!

Notes

Additions and substitutions

Rice substitute: Leftover brown rice or cauliflower rice. Just make sure it’s cold and dry to avoid mushy fried rice.
Eggs: Omit for a vegan version, or sub with scrambled tofu for protein.
Fish sauce substitute: Mix ½ tbsp soy sauce + ½ tbsp vinegar (rice vinegar or white vinegar—not balsamic) + a pinch of salt or coconut aminos.
Oyster sauce substitute: Stir together ½ tbsp hoisin sauce and ½ tbsp soy sauce for a similar savory-sweet flavor, and vegetarian friendly flavors.
Thai dark soy sauce substitute: Regular dark soy sauce.
White pepper substitute: Black pepper.

Vegetable Thai Fried Rice Tips & Tricks

Use Day-Old Rice: Freshly cooked rice can become mushy when stir-fried. Use rice that has been cooked and refrigerated for at least a few hours or days. Check out my 5 Tips for How to Make Perfect Fried Rice post to learn more!
Adjust the flavors to your preference: Add more or less fish sauce and oyster sauce to adjust the saltiness, and experiment with sugar to get the perfect balance of flavors.
No Wok? No Problem!: If you don’t have a wok, any large skillet or frying pan will work. The key is to stir-fry over high heat for the best texture.

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