Vegetarian Thai Fried Rice Recipes

VEGETARIAN THAI FRIED RICE RECIPE

Steps:

• Prepare Side Dip in a small bowl and set aside.
• Prepare Seasoning Sauce by combining mushroom sauce, light soy sauce, sugar, and white pepper. Set aside.
• Prepare rose from tomato and set aside.
• In wok, add 2 tbsp cooking oil, add garlic, onion, and carrots and briefly cook.
• Add cubed tofu and cook briefly.
• Move everything aside and add egg. Cook until 80% done and then combine with other ingredients in wok.
• Add rice (dry) and seasoning sauce, combine and cook briefly.
• Add kale and tomato. Cook briefly and turn off heat.
• Garnish platet with Side Dish items and Side Dip; add fried rice neatly.

VEGETARIAN THAI PINEAPPLE FRIED RICE

Steps:

• Gather the ingredients.
• Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
• In a cup, stir the soy sauce together with the curry powder. Set aside.
• Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
• Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
• Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
• Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
• Add the rice, pineapple chunks, currants, and cashews . Mix well to incorporate all ingredients.
• Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
• Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
• Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice .
• Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.

VEGETARIAN THAI CURRY FRIED RICE

Steps:

• Rinse rice a few times under cold running water until water runs clear.
• Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
• Remove from heat and sprinkle with Thai basil.

THAI VEGGIE FRIED RICE

Steps:

• Heat oil in a large skillet or wok.
• Add ginger and garlic and stir fry for 1-2 minutes.
• Remove with a slotted spoon and set aside.
• In the same pan add peas and red pepper.
• Stir fry for 2 minutes until slightly softened.
• Remove and set aside.
• Add the cold rice to the skillet and heat thoroughly.
• With a spoon make a hole in the center of the rice pushing the rice to the sides.
• Add the beaten eggs into the center without touching the rice.
• Stir the eggs until pretty well set then start incorporating the rice into them.
• Add the chopped tomatoes.
• Return the reserved ginger, garlic, peas and red pepper to the pan.
• Mix in the chili paste, soy sauce and lime juice.
• Serve with chopped scallions as a garnish.

THAI VEGAN FRIED RICE (KHAO PHAD JAY)

Steps:

• To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
• Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
• Heat a wok or large frying pan over high heat and add the oil.
• When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
• Add the green beans and corn and continue to stir-fry for 3 minutes.
• Add the cold cooked rice and stir-fry for 5 minutes.
• Add the soy sauce and curry paste and stir-fry for 2 minutes.
• Garnish with the scallions, cucumber, and lime, and serve hot.