Best 2 Thai Veggie Fried Rice Recipes
Embark on a culinary journey to Thailand with our enticing vegetarian fried rice recipe that captures the vibrant flavors and aromas of this beloved dish. This delightful plant-based rendition is a symphony of colorful vegetables, fragrant herbs, and aromatic spices, all harmoniously blended in a bed of fluffy rice.
Our recipe presents three irresistible variations to satisfy every palate. The Classic Veggie Fried Rice is a timeless delight, featuring an array of crisp vegetables, savory soy sauce, and a hint of spice. For a more substantial meal, the Tofu Veggie Fried Rice incorporates tender tofu, adding protein and a satisfying texture. Lastly, the Pineapple Veggie Fried Rice is a tropical twist, bursting with the sweet and tangy flavors of pineapple and a touch of coconut milk.
Each variation is carefully crafted to deliver a unique taste experience, ensuring there's something for everyone. Whether you're a vegetarian seeking a flavorful and satisfying meal or simply looking to incorporate more plant-based dishes into your diet, this Thai veggie fried rice is sure to become a staple in your kitchen.
THAI VEGGIE FRIED RICE
Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.
Provided by Dedee Royale
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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 COMBINATION FRIED RICE
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
Tips:
- Use day-old rice: Freshly cooked rice is too moist and sticky for fried rice. Day-old rice will be drier and separate more easily, resulting in a better texture.
- Use a large skillet or wok: A large skillet or wok will allow you to spread the rice out in a thin layer, which will help it cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the rice will steam instead of fry and will become mushy.
- Stir-fry the rice over high heat: High heat will help to create a slightly crispy texture on the outside of the rice.
- Use a variety of vegetables: This recipe uses a variety of vegetables, but you can use any vegetables that you like. Some other good options include broccoli, snap peas, and carrots.
- Add the eggs last: The eggs will cook quickly, so add them last to prevent them from overcooking.
- Season to taste: Season the fried rice to taste with soy sauce, fish sauce, and chili flakes.
Conclusion:
This Thai veggie fried rice is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with vegetables and has a flavorful sauce that will keep you coming back for more. So next time you are looking for a quick and easy meal, give this Thai veggie fried rice a try. You won't be disappointed!
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