Name: Vegan Thai Basil Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: 2 cups cooked jasmine rice (preferably day-old); 1 tbsp vegetable oil; 3 cloves garlic, minced; 1 small onion, diced; 1 red bell pepper, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup carrots, diced; 3 tbsp soy sauce; 1 tbsp vegan oyster sauce (or mushroom sauce); 1 tbsp lime juice; 1 tsp sugar; 1 cup fresh Thai basil leaves; Salt and pepper, to taste; Sliced green onions, for garnish

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This Vegan Thai Basil Fried Rice is one of my favorite quick and flavorful meals to whip up during the week. It’s loaded with colorful vegetables, fresh Thai basil, and a delicious mix of sauces that brings bold, aromatic flavors to every bite. Whether I’m looking for a satisfying plant-based dinner or a healthy lunch, this dish never disappoints.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something vibrant and full of character. It’s completely plant-based, yet hearty and filling thanks to the jasmine rice and crisp-tender vegetables. The Thai basil gives it that unmistakable fragrant kick, while the lime juice and sauces make the whole dish pop. It’s also incredibly easy to customize, which makes it a staple in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked jasmine rice (preferably day-old)
1 tablespoon vegetable oil
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup carrots, diced
3 tablespoons soy sauce
1 tablespoon vegan oyster sauce (or mushroom sauce)
1 tablespoon lime juice
1 teaspoon sugar
1 cup fresh Thai basil leaves
Salt and pepper to taste
Sliced green onions for garnish

Directions

I heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, I sauté the garlic and onion for 2–3 minutes until fragrant and translucent.
I add the red bell pepper, green beans, and carrots, then stir-fry for about 5 minutes until they’re tender-crisp.
I push the veggies to one side of the pan and add the rice to the other, using a spatula to break up any clumps.
I pour in the soy sauce, vegan oyster sauce, lime juice, and sugar, then mix everything together until the rice is evenly coated and golden.
I stir in the Thai basil and cook for another 2–3 minutes, just until the leaves are wilted and aromatic.
I season with salt and pepper to taste, remove from heat, and garnish with sliced green onions before serving.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes from start to finish—perfect for a weeknight meal that doesn’t require a lot of prep or cleanup.

Variations

When I want to bulk this up with more protein, I add cubed tofu or tempeh during the sauté step. For a spicy kick, I like tossing in sliced Thai chilies or drizzling in some sriracha. I’ve also subbed in broccoli, snap peas, or mushrooms depending on what veggies I have in the fridge. And if I want a low-carb version, I sometimes swap the rice for cauliflower rice.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or a touch more oil to bring back the moisture. The microwave works too, but I prefer the stovetop for the best texture.

FAQs

Can I use another type of rice instead of jasmine?

Yes, I’ve used basmati, brown rice, and even leftover white rice. Day-old rice works best no matter the type because it’s drier and gives better texture.

What can I substitute for Thai basil?

If I don’t have Thai basil, I use sweet basil or even fresh cilantro. It changes the flavor slightly, but still adds great freshness.

Is this dish gluten-free?

It can be! I just make sure to use tamari or a certified gluten-free soy sauce and check the label on the vegan oyster sauce substitute.

Can I make this oil-free?

Yes, I sauté the vegetables in a bit of water or vegetable broth instead of oil if I want to keep it oil-free.

Can I serve this cold?

I usually enjoy it warm, but I’ve also eaten the leftovers chilled like a rice salad—it’s still delicious, especially on a hot day.

Conclusion

This Vegan Thai Basil Fried Rice is one of those dishes I keep coming back to because it’s fast, flavorful, and endlessly flexible. The mix of textures and fresh herbs makes it feel both healthy and indulgent. It’s a reliable recipe for busy nights, and it always satisfies whether I’m cooking for myself or sharing with friends.