Vegetarian Thai Fried Rice
While there are numerous varieties of Thai fried rice that can end up having a lot of ingredients, like pineapple, green curry, and tom yum, traditional Thai fried rice is pretty simple. It’s also decidedly un-vegetarian. Not only does it usually contain shrimp and/or chicken, but, like many Thai dishes, fish sauce plays an important role in the flavor.
Leaving out the meat isn’t a difficult adaptation, but avoiding fish sauce is another matter. Here, I’ve tried to recreate the vegetarian fried rice I used to get when I lived in Thailand. It was my go-to dish to order when I ended up somewhere without vegetarian options, as pretty much anywhere will be able to adjust it to be veggie. And then serve it with a side of fish sauce. You know, just in case you come to your senses.
I use a combination of soy sauce, mushroom soy sauce, and chili garlic paste to replace the fish sauce in my vegetarian Thai fried rice recipe. Fresh cilantro, green onions, and lime juice are also flavor essentials.
Is my recipe super authentic Thai food? Hell no. And even if I were making that claim, I guarantee there would still be a bunch of people arguing about what truly makes it “authentic”. That seems to happen a lot anywhere food is discussed. Umm, hello people, there are regional differences! There are preferences!
Anyway, this may not be authentic, but it does taste like the vegetarian fried rice I used to get in Thailand.
Notes on the ingredients:
Soy sauce/mushroom sauce: The mushroom soy sauce is probably the most uncommon ingredient here. I use it as a vegan fish sauce “substitute” a lot; even though it doesn’t taste the same, it still has a kind of funky mushroom flavor that brings a bit more depth to your dish. You can just use all soy sauce if you don’t have it. If you want to get some mushroom soy sauce, you can buy it here. I use Healthy Boy brand.
Chili garlic paste/sauce: There are numerous varieties of this paste (or sauce, depending on the kind you get). The most common ones you’ll find at the store are probably Vietnamese or Chinese. I like to add a little to my fried rice because I’m a chili and garlic maniac, but if you don’t like spicy at all you can leave it out.
Rice: It’s best to use leftover day-old rice. If you use fresh rice, it runs the risk of getting mushy.
Cilantro: You could use Thai basil in addition to the cilantro or as a substitute. I prefer just cilantro. It’s great with the lime juice added at the end!
Salt: I find the sauce is salty enough without needing to add any additional, but you can always taste and decide for yourself.
Recipe:
Vegetarian Thai Fried Rice
Ingredients
Instructions
- Mix together the soy sauces, sesame oil, and chili garlic sauce (if using) in a small bowl and set aside.
- Heat oil in a nonstick pan over medium-high heat.
- Add onions, garlic, and carrot. Cook for 4-5 minutes, until onions are no longer raw.
- Add rice and combine with the vegetables. Scoot the rice mixture to one side of the pan and crack the eggs into the other side. Use a spatula to scramble the eggs.
- When the eggs are cooked, combine with the rice mixture.
- Pour the sauce from Step 1 over the rice mixture and stir the combine evenly.
- Add the cilantro and green onion, combing with the rice mixture.
- Turn off the heat and divide between two plates. Squeeze half of a lime over each serving and garnish with additional green onions. Serve immediately.
If you somehow have leftovers, you can store it in an airtight container in the fridge and heat up in the microwave the next day for lunch.
Serving suggestions:
Have as a quick main weeknight dinner or serve as a side.
Pair with a vegetable side dish or simple salad.
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More recipes for vegetarian mains:
Based on simple traditional Thai fried rice, this version is vegetarian and is great for a quick, easy weeknight dinner.