Vegan Thai Basil Fried Rice
Vegan Thai basil fried rice boasts tons of umami, the aroma of Thai basil, and an intensely fiery heat from homemade chilli paste.
Ingredients
For the Nam Prik Pao (Chilli Paste)
- 2 red birds eye chillies
- 4 cloves garlic
- 50 g shallots
- 1 teaspoon palm sugar
- ¼ teaspoon sea salt coarse
- 1 teaspoon dried chilli flakes
- 1 teaspoon tamarind
- 1 teaspoon vegan fish sauce
- 1 teaspoon oil
For the Stir Fry
- 200 g extra firm tofu cubed
- 1 tablespoon oil
- 60 g carrot diced
- 60 g broccoli florets finely chopped
- 40 g green bell pepper capsicum in the U.S., diced
- 1 teaspoon vegan oyster sauce sometimes called vegan mushroom sauce
- 1 teaspoon light soy sauce
- 20 g sweet Thai basil
Other Ingredients
- 300 g leftover cooked jasmine rice
Instructions
- Make the nam prik pao (chilli paste). In a large mortar and pestle, first begin to pound 2 red birds eye chillies, 4 cloves garlic, and 50 g shallots. Once that's coarsely ground, add 1 teaspoon palm sugar, ¼ teaspoon sea salt1 teaspoon dried chilli flakes, and 1 teaspoon tamarind. Continue to pound until the paste becomes broken down. Add 1 teaspoon vegan fish sauce and 1 teaspoon oil, then mix well.
- In a frying pan, cook 200 g extra firm tofu until golden brown on all sides. You can lightly sauté (my preference) or cook without oil.
- In a large wok, heat 1 tablespoon oil. Once it begins to smoke, stir-fry the chilli paste. Once it becomes aromatic, add the vegetables (60 g carrot, 60 g broccoli florets, and 40 g green bell pepper) and cook until just tender, around 2 minutes. Add 300 g leftover cooked jasmine rice to the wok along with 1 teaspoon vegan oyster sauce and 1 teaspoon light soy sauce, then toss to combine until the rice is coated.
- Turn off the heat and add 20 g sweet Thai basil. Stir to mix through — the basil will wilt from the residual heat.
Notes
Jasmine rice is preferable for this recipe, but any high quality aromatic medium-grain rice also works.
Nutrition
Serving: 1gCalories: 444kcalCarbohydrates: 62gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 1mgSodium: 842mgFiber: 5gSugar: 9g
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