…and I can’t find a single vegetarian version at any of my favorite Thai restaurants? I wok it myself. Here’s an adapted recipe from Rachel Cooks Thai. I took out the chicken and the oyster sauce, so it’s all-veg, and all-good.
Veggie Thai Basil Fried Rice
3 cloves garlic, chopped finely
1 Red Thai chili pepper, OR if you can’t find one- a jalapeno – chopped finely
A half a block of uncooked tofu (garlic flavored tofu if you can find it) – crumbled
1/4 cup red or green bell pepper slices
1/4 cup white onion slices
1/4 cup Chinese long beans, cut into 1” pieces, OR if you can’t find any- fresh green beans
1/2 cup Thai basil leaves
1 Tablespoon of hoisin sauce
1 teaspoon of tamari sauce
2 teaspoons of soy sauce
2 cups pre-cooked jasmine rice- make it a day or two early and let it sit in the fridge!
3 Tablespoon of canola oil
Optional: a 1/2 cup of broccoli florets. I add them to most of my asian-influenced dishes. A little extra broccoli never hurt anyone.
Take your cooked rice out of fridge and pour in 1 tablespoon of canola oil. Use your fingers to spread and coat the rice. This will make your rice a little crisper.
Pour the rest of the oil to the wok.
When the oil’s hot, add the tofu crumbles and cook until golden and little crispy.
Next, add the garlic, chili pepper, long beans, (broccoli), and bell peppers. Stir fry for 2 minutes.
Pour in all the sauces and cook for 2 more minutes.
Add the onion slices and stir fry until translucent and still a little firm.
Rice time! Combine with the rest of the ingredients in the wok. When the sauce and rice are throughly mixed, let it cook for 3-5 minutes. I like my Thai basil fried rice a little on the crispy side, and this extra cooking time helps with that.
Last step- stir in the basil then let the dish rest for a minute or two.
I added a few cashew nuts on the side for a nibble of something salty. Enjoy!