Thai Basil Vegetable Fried Rice
A bold vegan fried rice packed with Thai basil, colorful veggies, and umami-rich flavor — simple, fragrant, and completely addictive.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- ½ cup bell peppers mixed colors, diced
- ½ cup carrots shredded
- ½ cup broccoli florets
- ¼ cup green peas
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili flakes or fresh Thai chili optional
- ½ cup fresh Thai basil leaves
- Salt and pepper to taste
- 1 tablespoon green onions for garnish
Instructions
- Heat sesame and vegetable oil in a wok over medium-high heat.
- Add garlic and onion; stir-fry until golden and aromatic.
- Toss in bell peppers, carrots, peas, and broccoli; cook until just tender.
- Add rice and stir-fry until it absorbs all that flavor.
- Pour soy sauce, lime juice, and chili flakes; mix well.
- Add basil leaves last, tossing gently to release that heavenly aroma.
- Season with salt and pepper.
- Garnish with green onions, and serve immediately — preferably with smug satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 44%
- Vitamin A: 26%
- Iron: 11%
- Calcium: 8%
- Magnesium: 10%
Additional Notes / Tips
- Use day-old rice — it’s less clingy than fresh-cooked and fries perfectly.
- Add extra chili if you like a little chaos in your life.
- Thai basil is key — don’t swap it for the regular stuff, darling.
- Squeeze extra lime for that zesty punch.
- Warning: one bite may cause you to declare yourself a wok goddess.