Vegetarian Thai Fried Rice

Vegetarian Thai Fried Rice is an easy, umami-packed dish that is perfect for a quick weeknight vegetarian meal!

Why You’ll Love This Vegetarian Thai Fried Rice Recipe

• LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets in this recipe!
• EASY WEEKNIGHT CROWD PLEASER DINNER: Quick, flavorful, and packed with Thai umami goodness, this Vegetarian Thai Fried Rice is the perfect go-to for a busy night!
• USE UP THOSE LEFTOVERS: Thai Hubby likes to say this is a leftovers dish! Have leftover rice, veggies or Thai Fried Tofu? Vegetarian Thai Fried Rice is the perfect way to use them up!

What is Vegetarian Thai Fried Rice?

Vegetarian Thai Fried Rice is the classic Thai street food fave—minus the meat—stir-fried with jasmine rice, fresh veggies, soy sauces, and topped with a squeeze of lime.

Want extra protein? Toss in some tofu! It’s easy, delicious, and the perfect way to use up leftover rice and veggies.

If you are still trying to figure out what fried rice you want for dinner tonight, you can also check out my classic Thai Khao Pad aka Thai Fried Rice, flavor-packed Thai Curry Fried Rice or veggie loaded Vegetable Thai Fried Rice.

Sherri’s Story

The first time I had Thai Khao Pad aka Thai Fried Rice was at a humble street stall in Bangkok, where the smoky aroma of wok-fried rice and sizzling garlic filled the air. I remember watching the vendor expertly toss rice, egg, and veggies in a flaming wok, creating a dish that was simple yet bursting with Thai flavors that I adore.

But it wasn’t until I experienced Thailand’s Vegetarian Festival, aka Tesagan Gin Je, that I discovered how lovely a fully plant-based version could be!

As I mentioned in my Pad See Ew Vegan Tofu Recipe, during the nine day festival that happens during late September through October the streets come alive with stalls serving meatless versions of classic Thai dishes, including Vegetarian Thai Fried Rice made with tofu, and plant-based seasonings.

If you are on a vegetarian or vegan diet, you should totally visit Thailand during that time and check it out!

Inspired by that experience, I created this Vegetarian Thai Fried Rice recipe to capture the same bold, umami-packed flavors of Thai Fried Rice without the meat.

Whether you are a vegetarian or just love any Thai food, I hope you love it dear! Let me know what veggies you used in the comments!

Vegetarian Thai Fried Rice Ingredient Notes

Uh-oh! Don’t have some of these ingredients? Don’t worry! Just look below for how to sub them in my Additions and Substitutions section!

• 1-2 tbsp. Thai light soy sauce, to taste: Adds the salty, savory notes.
• 1-2 tbsp mushroom soy sauce, to taste: Gives a great umami depth that replaces what you’d find with using oyster sauce.
• 1/2 tbsp-1 tbsp dark soy sauce, to taste:  Add until you hit the golden brown color you prefer, gives a rich color and a hint of sweetness.
• 1–2 tsp, to taste sugar: Helps balance out the flavors.
• 1/2 cup of diced onion: Adds sweetness and depth to the fried rice.
• 4 finely chopped garlic cloves: Essential for that deliciously fragrant Thai fried rice taste.
• 4 eggs (optional): These add protein and richness—if vegan, check my substitution tips below!
• 3 cup veggies of choice: Thai Hubby likes to say this is a leftover dish, use whatever veggies you have on hand to make it your own. We like using tomatoes, bell peppers, carrots and Chinese broccoli, but really we put in whatever we need to use up!
• 4 cups of cooked, day-old jasmine rice: The best rice for that classic Thai Fried Rice texture! Freshly cooked rice can be too sticky, so day-old rice is key.
• 2 green onion stalks, chopped into 1/4-inch pieces: Adds a fresh, slightly sharp bite.
• 1/4 tsp. white pepper powder, to taste: Gives a subtle heat. Thai dishes usually use white pepper instead of black pepper.
• 1 quartered lime: A squeeze of lime at the end brightens everything up.
• Handful of coarsely chopped cilantro: For that fresh, herby finish!
• Cucumber slices (optional): Classic Thai garnish that adds a refreshing crunch.
• Nam Pla Prik (optional): What I like to call Thai spicy flavor bomb sauce if you want to add some spice to your fried rice! It’s usually made with fish sauce, but you can sub it with 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt or coconut aminos.

Additions and Substitutions

• Egg substitute: Tofu scramble or leave it out.
• Soy sauce substitute: Tamari or coconut aminos for a gluten-free option.
• Mushroom soy sauce substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together, or tamari or coconut aminos for a gluten-free option.
• White pepper substitute: Black pepper.
• Rice substitute: Any long-grain rice.

How to Make Vegetarian Thai Fried Rice: Step by Step

Make the Sauce

Make the sauce by mixing 1-2 tbsp. Thai light soy sauce, 1-2 tbsp. mushroom soy sauce, 1/2 tbsp-1 tbsp dark soy sauce and 1–2 tsp sugar in a small bowl.

Heat the wok and stir-fry the aromatics

Add a few teaspoons of cooking oil to your wok and warm it over medium-high heat.

Toss in the 1/2 cup of diced onion and 4 finely chopped garlic cloves and stir-fry until soft and fragrant.

Stir-fry the eggs and veggies

Crack the 4 eggs into the wok (if using), let them set slightly, then scramble them gently. Add in the 3 cups veggies of choice and stir-fry until cooked through. Take everything out of the wok and set it on a plate.

Fry the Rice

Add a bit more oil to the wok, then add in the 4 cups of cooked, day-old jasmine rice. Stir-fry until warmed through and slightly crisp.

Return the veggies and eggs to the wok, and add the sauce and stir-fry everything together.

Turn off the heat, and mix in the 2 green onion stalks, chopped into 1/4-inch pieces and 1/4 tsp. white pepper powder, and add any more of the other sauces to taste if more flavor is needed.

Garnish and Serve

Garnish with a handful of coarsely chopped cilantro, cucumber slices, and a squeeze of lime. Enjoy!

Vegetarian Thai Fried Rice Recipe Tips & Tricks

• Want to make this vegan? Substitute the eggs with crumbled tofu or just leave them out.
• If your rice isn’t tasting savory enough, add a little salt instead of more soy sauce to keep the rice from getting soggy.
• Stir-frying the rice separately helps keep it from turning mushy—learned that the hard way!
• Want more fried rice tips and tricks? Check out my 5 Tips on how to make Perfect Fried Rice!

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3-4 days.
• Freezer: Thai Fried Rice can be frozen for up to 3-4 months. Make sure to store it in portioned freezer bags.
• Reheat: If frozen, thaw in the fridge overnight. Reheat in a hot wok or skillet with a splash of oil, or microwave in short bursts, stirring in between.

Your Questions Answered

What makes Thai fried rice taste different?

Thai fried rice stands out because of its seasoning—think savory fish sauce (or soy sauce for Vegetarian Thai Fried Rice, a touch of sweetness, and fragrant jasmine rice. Plus, it’s stir-fried over high heat, giving it that irresistible smoky “wok hei” flavor!

What is the sauce in Thai fried rice?

Thai Khao Pad aka Thai fried rice often uses fish sauce, soy sauce, oyster sauce, and a pinch of sugar. For Vegetarian Thai Fried Rice I substitute the fish sauce and oyster sauce with light soy sauce, and mushroom soy sauce.

What are some common mistakes when making Thai fried rice?

Thai Fried Rice is actually trickier than it seems to make! The top two mistakes are not using day-old rice, and overloading the wok. To learn more, check out my 5 Tips on How to Make Perfect Fried Rice post!

What to put in vegetarian fried rice?

Load it up with aromatics and crisp veggies like garlic, onions, green onions, carrots, Chinese broccoli, bell peppers, or bok choy. Really use whatever veggies you have in the fridge. Toss in Thai Fried Tofu for extra protein.

Is this dish spicy? 

Traditional Vegetarian Thai Fried Rice isn’t spicy, but you can add Nam Pla Prik, which is what I call a Thai Spicy Flavor Bomb Sauce and replace the fish sauce with the mushroom soy sauce.

Can I use fresh rice? 

Day-old rice is best for fried rice since it has less moisture and it won’t clump up like hot fresh rice would. But if using fresh rice, spread it out on a tray and let it cool for at least 30 minutes before cooking. Check out my 5 Tips for Cooking Fried Rice to learn more!

What to Serve with Vegetable Thai Fried Rice

• Thai Fried Tofu: perfect way to get a fun, meat-free side of protein!
• Thai Crab Omelette: great, easy side to elevate your fried rice!
• Thai Milk Tea: what doesn’t go well with Thai Milk Tea??

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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