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This one-pan Thai basil fried rice recipe is steaming in your bowl in under 20 minutes. It’s totally vegan and gluten-free, and packed to the dang ceiling with all the gloriously spicy goodness you need to breathe fresh life into that sad container of leftover rice that’s been staring at you, looking all lonely from its shelf in your fridge.
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This classic Thai recipe, called khao pad bai kraprow, is all about that wild, fragrant Thai basil. If you’ve never cooked with it before, get ready for some SERIOUS upgrade. It’s got this slightly peppery, almost anise-like vibe that sets it apart from the standard fried rice game. Toss that together with a lil’ heat from chili paste, a whisper of tamarind for that sweet-tangy balance, and a perfectly crisp, chewy bite from day-old rice. Yeah, this is straight umami sorcery, for realsies.
I've tested and tweaked this recipe to make sure it slaps for you, with no guesswork. All you will need is a decent pan, a hot burner, and a serious aversion to basic, boring ol’ rice.
This fried rice makes a darn good base for any one of the rainbow of vegan curries I’ve got on deck: vegan red curry, vegan Massaman curry, green curry tofu—just scoop it up on top and let those flavors do their thang.
Let’s turn your leftover plain rice into something epic!
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🥰Why you’ll adore this Thai basil fried rice recipe
✊ Vegan AF: Like all my vegan Thai recipes, this one is made with no fish sauce, no eggs, and no cruelty. Just bold, umami-packed flavors that hit just as hard (if not harder) than the classic version.
🔥 Wok Hei Without the Wok: You don’t need a fancy wok to get that smoky, street-food-level depth. The key? Using day-old rice and letting it crisp up properly in a ripping hot pan!
🥡 Meal-Prep MVP: This fried rice stores and reheats beautifully, making it a solid choice for quick, satisfying meals throughout the week.
✅ Tested and Approved Worldwide: Before I dropped this, like all my vegan recipes, I made sure a squad of literally HUNDREDS of recipe testers from all over nailed it in their own kitchens. Now, you’ve got a foolproof method for perfectly crispy, even if you suck miserably at cooking.
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🌿 Thai basil fried rice ingredients
Rice
Jasmine rice is the move here; it's fluffy, a little chewy, and perfect for fried rice. The trick is using day-old rice or chilling it for at least six hours so it stays separate and doesn’t turn into a mushy mess. If you’re in a rush, spread freshly cooked rice on a baking sheet and chill it in the freezer for 30 minutes.
ANY leftover rice works too: brown rice for a nuttier bite, aged basmati for extra fluff, or even lightly seasoned rice like coconut jasmine, nasi uduk, or nasi kunyit.
Vegetarian Oyster Sauce
This mushroom-based sauce brings that deep, savory flavor of traditional oyster sauce, just without the seafood. It’s got the perfect balance of umami, salt, and a hint of sweetness. No oyster sauce in your pantry? Hoisin works as a good subsitute.
Sriracha
Sriracha brings the heat with just enough acidity to keep things balanced. I like it for its smooth kick and umami, but chili garlic sauce or sambal oelek slap just as hard if you want more texture and spice. And with all the store-bought shortages over the years, my sriracha recipe's got your back, spicy enough to breathe life into any bowl of rice.
Tamarind Concentrate
Tamarind concentrate brings that deep, tangy punch that makes this fried rice hit just right (it’s non-negotiable in my kitchen). If you’re out, a mix of lime juice and brown sugar can step in, but it won’t have that same jammy depth. I keep this stuff on deck for wayyy more than just fried rice, it’s a key ingredient in tamarind chutney, Vietnamese rice paper salad, and Lao papaya salad.
Thai Basil
Thai basil’s got a bold, slightly licorice-like aroma that holds up to high heat and gives this fried rice its legit street food flavor. If I can’t get my hands on it, regular basil works.
You’ll want to grab extra Thai basil to rock out the most popular recipe on my entire blog with: Thai basil eggplant.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Tom Yum Fried Rice
Tom yum fried rice has all the bold, tangy, and spicy flavors of tom yum soup, but in fried rice form. Sauté shallots, makrut lime leaves, scallions and bird’s eye chilies, then toss in rice, a splash of vegetarian oyster sauce, lime juice, and tom yum paste for that signature punch.
Vegan Khao Pad
A straight-up classic where fragrant jasmine rice is stir-fried with vegetarian fish sauce, nam prik pao, tamari, and plenty of herbs. Just heat up your wok, throw in day-old rice with the rest of the ingredients, and finish your Khao pad with a squeeze of lime.
Green Curry Rice
For you curry freaks out there, sauté shallots, bell pepper, and green curry paste, then toss in crispy tofu, rice, and Thai basil. Pour in a splash of coconut milk and let it simmer so all that creamy, herby goodness soaks into the rice and veggies. Follow my well-tested green curry fried rice recipe for the best results.
📖 How to make Thai basil rice
Become the lifelong boyfriend/girlfriend of this classic Thai rice at first bite by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Batman Rices:
If you don’t have leftover jasmine rice, cook a batch and let it cool for at least 6 hours or overnight. Freshly cooked rice is too soft and will break apart when stir-fried. On the stovetop, use a 1:1.5 ratio of rice to water. In a rice cooker, use equal parts rice and water.
Step Two
Shallot We Dance:
Heat a large pan or wok over medium heat and add the oil. After about 90 seconds, wehn the oil is hot, add the shallots. Cook for 4-5 minutes, stirring occasionally, until they soften and turn translucent.
Step Three
Garls Barkley:
Stir in the garlic and ginger, cooking for 1 minute while stirring constantly to release their fragrance without becoming too dark in color.
Step Four
Veggie Tales:
Add the green beans and carrots, stir-frying for a few minutes until they start to soften but still retain some crispness.
Step Five
Fried and Prejudice:
Turn the heat up to medium-high and add the cooled jasmine rice, breaking up any clumps with a spatula. Stir frequently so the rice heats evenly and develops some crisp edges.
Step Six
No Country for Old Sauce:
In a small bowl, mix the vegetarian oyster sauce, sriracha, sugar, tamarind concentrate, and salt.
Step Seven
Thai Bo:
Pour the stir-fry sauce over the rice along with the Thai basil. Stir-fry for another 3-4 minutes, letting the sauce caramelize slightly and the basil wilts.
Step Eight
From Here to Phuket, MCs Kick the Bucket:
Remove from heat and serve immediately. Garnish with fresh Thai basil, cilantro, bird’s eye chilies, or scallions.
👉Top tips
- Always Use Day-Old Rice: Freshly cooked rice is too soft and will clump together when stir-fried. For the best texture, use rice that has been refrigerated for at least 6 hours, preferably overnight.
- Freezer Hack: If you're short on time and your answer to the previous tip was a hard no, spread freshly cooked rice on a tray and chill it in the freezer for 30 minutes to help it firm up. Not as good, but it will at least prevent the rice from mushing up on ya.
- Let the Rice Sear: Stirring constantly won’t give you the crispy bits that make fried rice so good. Let the rice sit in the pan for 20-30 seconds before tossing it each time, allowing it to develop that lightly charred, golden texture when stir-frying it.
- Use a Wide Pan for Even Cooking: A wok is ideal, but if you're using a skillet, make sure it's wide enough to maximize surface contact with the pan.
🤷♀️ Recipe FAQs
While you can use rice from a rice cooker, it’s really, really important that the rice is cooled and ideally day-old to prevent clumping and ensure the right texture when stir-fried.
If you’re in a hurry, cook fresh rice and spread it out on a baking sheet to cool quickly. You can pop it in the freezer for about 30 minutes to firm it up.
I mean, you could… but why would you do that to yourself?? When frozen solid, the rice turns weird and sad, the basil straight-up breaks down, and the whole thing just loses its magic. Please do yourself (and anyone who might eat with you) a favor: just make enough or toss the leftovers in the fridge.
🌡️ Refrigeration
Since this rice already had its lil’ beauty rest in the fridge before hitting the wok, it’s got about 4 days of solid leftover life. Stir-frying helps reset the clock a bit, but after that, keep it chilled or toss it. Any longer, and you’re venturing into questionable territory.
🔥 Stovetop Reheating
To reheat on the stovetop, place the rice in a large skillet or wok over medium heat. Add a tablespoon or two of water or vegetable broth to prevent the rice from drying out. Stir frequently for about five minutes until heated through and slightly crisped on the edges.
⚡️ Microwave Reheating
For a quick microwave reheat, transfer the rice to a microwave-safe dish and add a splash of water. Cover loosely with a lid or damp paper towel to trap moisture, and microwave for two to three minutes, stirring halfway through to ensure even heating.
✌️You'll love these vegan Thai recipes too:
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Thai Basil Fried Rice
Equipment
- wok optional
Ingredients
The Rice Itself:
- 3 cups cooked Jasmine rice leftover, or cooled for at least 6 hours
For the fried Rice:
- 2 tablespoons olive oil
- 1 cup shallots or red onion, diced
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- 2 cups green beans cut in 1-inch sections
- 1 cup carrots julienne cut or shredded
- ¼ cup vegetarian oyster sauce
- 2 tablespoons sriracha
- 3 tablespoons brown sugar coconut sugar, or palm sugar
- 4 teaspoons tamarind concentrate
- ½ teaspoon salt
- 1 cup Thai basil leaves chopped
Optional Garnishes:
- Cilantro leaves
- Thai basil leaves
- Bird’s eye chilies sliced
- Scallions thinly sliced
Instructions
- If you don’t have leftover jasmine rice on hand, cook a plain batch of rice and cool it for at least 6 hours or overnight to stiffen the rice. If cooking on the stovetop, use a ratio of 1 cup rice to 1.5 cups water. If cooking in a rice cooker, use 1.5 cups rice and 1.5 cups water.
- Heat a large pan or wok over medium heat and add the oil. After 90 seconds when the oil is hot, add the shallots and cook for 4-5 until minutes, stirring occasionally, until they sweat and soften.
- Add the ginger and garlic, stirring continuously for one more minute until fragrant.
- Add the green beans and carrots, stir-frying until they begin to soften but still retain a little life and crispness.
- Increase the heat to medium-high and add the cooked rice, breaking up any clumps with a spatula. Stir frequently to ensure even heating, getting the rice crisp in some spots.
- In a small bowl, mix the vegetarian oyster sauce, sriracha, sugar, tamarind concentrate, and salt.
- Pour the stir-fry sauce over the rice along with the Thai basil and stir-fry for another 3-4 minutes to caramelize the sauce into the rice and wilt the basil leaves.
- Remove from heat and garnish with cilantro, additional Thai basil, bird’s eye chilies, or scallions if desired.
Notes
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Jwiltz says
Easy to make and absolutely delicious. I didn’t want to stop eating it