Thai Basil Fried Rice with Garden Veggies

A fast, fragrant Thai basil fried rice loaded with garden vegetables in a savory-sweet sauce. Ready in under 30 minutes, vegan-friendly and easily gluten-free.

Print Recipe

Prep Time 15

Cook Time 10

Course Main Course

Cuisine Thai

Servings 4 servings

Ingredients

3 cups cold cooked jasmine rice day-old preferred
2 tablespoons avocado oil or other high-heat oil
3 cloves garlic minced
1/2 red onion or 2 green onions, chopped
1 1/2 to 2 cups chopped garden vegetables bell pepper, carrot, zucchini
2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon sesame oil
1 teaspoon sugar
1 to 2 teaspoons chili paste or sriracha optional
1 cup fresh Thai basil leaves loosely packed

Instructions

Chop the vegetables into small, quick-cooking pieces and mince the garlic. Loosen the cold rice with your hands or a fork to break up any clumps.
Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and onion and stir-fry until fragrant and just starting to color.
Toss in the garden vegetables and cook 3 to 4 minutes, until just tender. Add any pre-cooked protein now if using.
Push the veggies to the side and add the rice. Drizzle in the soy sauce, sesame oil, sugar, and chili paste, then toss everything together and stir-fry 2 to 3 minutes until the rice is hot and evenly coated.
Turn off the heat and stir in the Thai basil, letting the residual heat wilt it gently. Taste, adjust the seasoning, and serve right away.

Notes

Swaps: No Thai basil? Use Italian basil with a little fresh mint. Swap soy sauce for fish sauce for a more traditional flavor. Add tofu, a fried egg, or leftover grilled chicken to make it a fuller meal. Storage: Keeps up to 3 days refrigerated; reheat in a hot skillet for the best texture, or microwave with a splash of water. Freezes in portions for up to 1 month.