Try this VThai hegetarian fried rice recipe With healthy tofu and vegetables for a delicious, fast and easy week dinner. It is ready in just 20 minutes, full of flavor and made without egg, perfect also for vegans!
Are you looking for more dishes like this? Try my fried rice with chicken pineapple, fried rice with remaining rice and authentic fried rice tom yum!
This recipe is absolutely worth trying because it is perfect for preparation of the mealfull of nutrientsand made only a pan. It is a favorite of a simple and healthy family: to guarantee repeating your cuisine!
The recipe in a nutshell
My vegetable garden is full of fresh products and therefore I have experienced vegetarian Thai food! A plate of fried rice with vegetables is always a yes, apparently satisfactory and so versatile.
You can Customize this recipe of vegetarian fried rice With any vegetables you have at hand. I used carrot, onion, mushrooms and sweet corn, but I feel free to throw everything in your refrigerator.
Tempeh, tofu and toasted anacardi are ingredients rich in easy protein to add for fried rice. In addition, you can add prawns, crabs, squid or other seafood.
And if you want it spicy, you can simply launch freshly chopped peppers, mix a spoonful of my red curry paste or serve with Prik Nam Pla.
If you’ve ever wondered how Thai restaurants produce perfect fried rice, the secret is Remaining cold rice. The newly cooked rice contains too much humidity, causing the grouping and turn soft when fried. The remaining rice is drier, so each wheat remains separate and perfectly immerses the sauce.
If you have not remained rice, you can cook fresh rice, distribute it on a tray and let it cool before refrigeration for at least 30 minutes. This helps to remove excess humidity, giving you a better consistency!
Now that you know how to make a perfect vegan fried rice, let’s go beyond the ingredients before immersing yourself in the instructions for the step-by-step image.
Note ingredients
Take all the ingredients in the local Asian market or in the Asian food store. The recipe card at the bottom of the recipe post has the exact measurements!
- Rice -The jasmine rice is the best choice, but you can use basmati rice, full rice or cauliflower rice for a low carbohydrate option.
- Tofu -It use tofu or extra-sum and press excess water before cooking for the best consistency.
- Carrot, onion, dried Shiitake mushrooms, sweet corn – Cut the vegetables finely also for cooking and better absorption of the flavor.
- Garlic
- Mushroom oyster sauce -Aa vegetable -based alternative to the normal oyster sauce, adding a deep taste of humans.
- Mushroom soy sauce
- Salt – Adapse as desired, bearing in mind that the soy sauce and the mushroom oyster sauce also add sauces.
- Oil -Usa with high heat oils such as vegetable oil or canola oil for the best frying results.
How to prepare vegetarian fried rice
Step 1: Heat a wok over medium-high heat and add oil, swinging to cover the pan. Add tofu to cubes, garlic, onions and chopped shiitake mushrooms. Sun until the tofu becomes golden and the onions soften.
Step 2: Mix the cold jasmine rice and break the tufts with the back of your spatula. They fried everything together, ensuring that the rice is separated and mixed with the other ingredients.
Step 3: Add carrots to cubes, corn and any other vegetables you are using. Connect with mushroom oysters sauce, soy and salt soy sauce. Sun for a couple of minutes or until the vegetables are soft to your liking. Serve hot with fresh cucumber slices, a barely chopped green onion outline and a lime wedge. Enjoy!
Tips and tricks for recipes
- Fry over high heat – Let the rice sit on the bottom of the pan for a few seconds to develop a smoky and slightly crunchy consistency. Continue to move it to avoid burning or using the average fire if necessary, stirring constantly.
- Use cold and remaining rice – The dry consistency prevents grouping and maintains light and soft fried rice.
- Taste while you go – Too much sauce can overwhelm the dish, while too little can make it underwater. He gradually regulates the condiments to obtain the right balance.
- Do you want to add eggs? – For a vegetarian version with egg, push the rice on one side of the pan, climb the eggs into the empty space, then mix them.
How to keep and heat leftovers
- Warehouses: Let the fried rice cool at room temperature before transferring it to an airtight container. Keep it in the fridge and use it within 3-4 days.
- Heat on the stove: Heat a wok pan or fry over medium-high heat, add a splash of oil and fry until it is hot.
- Microwave option: Place the rice in a microwave bowl, cover it with a damp paper napkin and heat in short explosions, mixing in the middle to avoid drying.
Topic vegetarian recipes that are easier than you will love
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Vegetarian fried rice recipe
Do this Vegetarian Thai fried rice In just 20 minutes! Rich in tofu and fresh vegetables, it is an easy vegetable -based meal for each day of the week.
- 2 spoons oil
- 1/3 cup Tofu Fermo (pressed and cut into cubes)
- 1 garlic (chopped)
- 1/3 cup onion (finely chopped)
- 1 Dry Shiitake mushroom (chopped)
- 1+1/3 cup cooked rice (Freddo)
- 1/4 cup sweet corn (in box or already cooked)
- 1/4 cup carrot (diced)
- 1/2 TBSP Mushroom soy sauce
- 1 TBSP Mushroom oyster sauce
- 1/8 teaspoon salt to taste
-
Heat a wok over medium-high heat and add oil, swinging to cover the pan. Add tofu to cubes, garlic, onions and chopped shiitake mushrooms. Sun until the tofu becomes golden and the onions soften.
2 tablespoons of oil, 1/3 cup of tofu cup, 1 garlic, 1/3 cup of onion, 1 dry Shiitake mushroom
-
Mix the cold jasmine rice and break the tufts with the back of your spatula. They fried everything together, ensuring that the rice is separated and mixed with the other ingredients.
1+1/3 of cooked rice cup
-
Add carrots to cubes, corn and any other vegetables you are using. Connect with mushroom oysters sauce, soy and salt soy sauce. Sun for a couple of minutes or until the vegetables are soft to your liking. Serve hot with fresh cucumber slices, a barely chopped green onion outline and a lime wedge. Enjoy!
1/4 cup of sweet corn, 1/4 cup of carrot, 1/2 tablespoon of mushroom soy sauce, 1 tablespoon of mushroom oyster sauce, 1/8 teaspoon of salt
- Use the nutritional card in this recipe as a guideline.
- Feel free to add your favorite vegetables or proteins.
- Use day / rice / rice remaining.
Calories: 1143Kcal | Carbohydrates: 182G | Protein: 25G | Fat: 34G | Saturated fat: 3G | Polynsaturo fat: 11G | Monolysatuine fat: 19G | Trans fat: 0.1G | Sodium: 330mg | Potassium: 508mg | Fiber: 6G | Sugar: 7G | Vitamin A: 5415Iu | Vitamin C: 9mg | Soccer: 191mg | Iron: 3mg
