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Thai Basil Fried Rice Recipe

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This Thai Basil Fried Rice is a quick and flavorful meal packed with crisp vegetables, savory tofu, and fragrant Thai basil. Perfect for a satisfying weeknight dinner with bold takeout-style flavors.

Ingredients

  • 4 to 6 cups cooked jasmine rice (you can also use brown rice)
  • 14 oz extra firm tofu (baked or stir-fried)
  • 1 tablespoon oil
  • 2 tablespoons garlic (minced)
  • 1 tablespoon Thai red chili (sliced, optional)
  • 1 large yellow onion (sliced)
  • 1 medium red bell pepper (sliced into 1 inch strips)
  • 1 teaspoon kosher salt
  • 1 medium yellow bell pepper (sliced into 1 inch strips)
  • 1 cup packed Thai basil leaves (chopped if leaves are large)
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon hoisin sauce (or oyster sauce if not vegan)
  • 1 tablespoon chili garlic sauce

Instructions

  1. Heat oil in a large skillet or wok over medium heat. Add garlic and Thai red chili and sauté for 30 seconds until fragrant.
  2. Add onion, red bell pepper, yellow bell pepper, and kosher salt. Cook for 4 to 5 minutes until the vegetables are slightly tender.
  3. Stir in half of the Thai basil leaves, soy sauce, hoisin sauce, and chili garlic sauce.
  4. Add the baked tofu and mix well. Increase heat to high and fold in the cooked rice until evenly combined.
  5. Cook for another 4 to 5 minutes until some of the rice begins to brown and crisp slightly on the bottom.
  6. Garnish with the remaining Thai basil leaves and serve hot.

Notes

  • Day-old rice works best for fried rice because it stays firm and prevents sogginess.
  • For extra protein, add edamame or a fried egg if not vegan.
  • Adjust the chili amount based on your preferred spice level.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/thai-basil-fried-rice-recipe/