Vegetarian Thai Basil Fried Rice Khao Pad Krapow
A fragrant and spicy Thai stir-fry featuring jasmine rice, aromatic holy basil, and savory soy-based seasonings.
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Ingredients
- 4 cups Chilled cooked jasmine rice
- 2 cups Fresh Thai holy basil (or Thai sweet basil)
- 200 grams Firm tofu, crumbled or small cubed
- 4 pieces Thai bird's eye chilies, minced
- 5 cloves Garlic cloves, minced
- 2 tablespoons Vegetarian mushroom sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Coconut sugar
- 3 tablespoons Vegetable oil
- 1/2 cup Red bell pepper, sliced(optional)
Instructions
- 1
In a small bowl, whisk together the mushroom sauce, light soy sauce, dark soy sauce, and coconut sugar until the sugar dissolves.
- 2
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
- 3
Add the minced garlic and Thai chilies, stir-frying for 30 seconds until fragrant but not burnt.
- 4
Add the tofu (and bell peppers if using) to the wok, stir-frying for 2-3 minutes until the tofu edges are slightly golden.
- 5
Add the chilled jasmine rice to the wok, breaking up any clumps with your spatula.
- 6
Pour the sauce mixture over the rice and toss continuously for 3 minutes until the rice is evenly coated and heated through.
- 7
Turn off the heat and immediately fold in the fresh basil leaves, tossing until they are just wilted from the residual heat.
- 8
Serve immediately, optionally topped with a crispy fried egg for a non-vegan version.
Nutrition per Serving
385
Calories
12g
Protein
58g
Carbs
14g
Fat
2g
Fiber
4g
Sugar
880mg
Sodium
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