Name: Vegetarian Thai Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 1-1.5 tbsp. Thai light soy sauce, to taste; 1-1.5 mushroom soy sauce, to taste; 1–2 tsp sugar; 1/2 cup of diced onion; 4 finely chopped garlic cloves; 2 eggs; 1 cup veggies of choice; 2 cups of cooked, day-old jasmine rice; 4 green onion stalks, chopped into 1/4-inch pieces; 1/4 tsp white pepper powder; 1 quartered lime; Cucumber slices (optional); Handful of coarsely chopped cilantro; Nam Pla Prik: 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.

Description

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

Ingredients

Scale

Stir-Fry Sauce

1–1.5 tbsp. Thai light soy sauce, to taste
1–1.5 mushroom soy sauce, to taste
1–2 tsp sugar

Stir-Fry Ingredients

1/2 cup of diced onion
4 finely chopped garlic cloves
2 eggs
1 cup veggies of choice
2 cups of cooked, day-old jasmine rice
4 green onion stalks, chopped into 1/4-inch pieces
1/4 tsp white pepper powder

Toppings

1 quartered lime
Cucumber slices (optional)
Handful of coarsely chopped cilantro
Nam Pla Prik: 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.

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Instructions

Make the sauce by mixing 1-1.5 tbsp. Thai light soy sauce, 1-1.5 mushroom soy sauce, and 1–2 tsp sugar in a small bowl.
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 sauté until soft and fragrant.
Crack the 2 eggs into the wok, let them set slightly, then scramble them gently.
Add in the 1 cup veggies of choice and stir-fry until cooked through.
Take everything out of the wok and set it on a plate.
Add a bit more oil to the wok, then add in the 2 cups of cooked, day-old jasmine rice. Stir-fry until warmed through and slightly crisp.
Return the veggies and eggs to the wok.
Add the sauce and stir-fry everything together, turn off the heat, and mix in the 4 green onion stalks, chopped into 1/4-inch piecesand 1/4 tsp. white pepper powder, and add anymore of the other sauces to taste if more flavor is needed.
Garnish with a handful of coarsely chopped cilantro, cucumber slices, a squeeze of lime and Nam Pla Prik if you want it spicy. Enjoy!

Notes

Additions and Substitutions

Egg substitute: Tofu scramble or just skip it.
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.

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!

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