Khao Pad (Vegan Thai Fried Rice)
This quick, restaurant-quality Vegan Khao Pad recipe brilliantly encapsulates the heart of genuine Thai flavors, marrying jasmine rice, aromatic herbs, and a punchy stir-fry sauce. In under 15 minutes, this eggless fried rice can be as scrumptious and swiftly prepared as its non-vegan counterpart, without any compromise on taste.
Servings: 5 (yield 5 cups)
Calories: 528kcal
Cost: $4.50
Ingredients
- ¼ cup canola oil vegetable oil, or peanut oil
- ⅓ cup shallots thinly sliced
- 2 cloves garlic thinly sliced
- 5 makrut lime leaves optional
- ½ cup Thai basil leaves
- 4 teaspoons nam prik pao or to taste (optional)
- 3 scallions (spring onions) cut into 2 cm. sections
- 3 cups cooked jasmine rice or long grain white rice, refrigerated overnight (leftover plain rice is best)
- ½ teaspoon white pepper
- 1 tablespoon tapioca starch or cornstarch
- ¼ cup water
- 4 teaspoons vegan fish sauce
- 1 tablespoon tamari or soy sauce of your preference
- ⅓ cup cilantro chopped
To garnish:
- lime wedges
- Thai basil leaves
- Thinly sliced bird’s eye chilies
- Cilantro
- Bean sprouts
- Garlic chives
- Sliced cucumber
Instructions
- Heat canola, vegetable, or peanut oil in a large skillet or wok over medium heat. After 90 seconds, when the oil is hot, sauté the thinly sliced shallots and garlic for about 2 minutes until fragrant, without burning the garlic.
- Add makrut lime leaves, Thai basil leaves, nam prik pao, and chopped scallions and stir for another 2 minutes until the basil leaves start to wither.
- Add refrigerated, leftover jasmine rice or long-grain white rice to the pan breaking up any clumps. Turn the heat up to high, and stir-fry for 4-5 minutes until the rice is heated through.
- Mix white pepper, tapioca starch (or cornstarch), water, vegetarian fish sauce, and tamari (or soy sauce) in a bowl. Pour over the rice and stir to coat evenly.
- Continue to stir-fry until the rice is crispy and coated with the sauce. Finish by mixing in chopped cilantro leaves.
- Serve your Khao Pad garnished with a little lime juice from freshly squeezed lime wedges, Thai basil leaves, thinly sliced bird's eye chilies, cilantro, bean sprouts, thinly sliced chives, and sliced cucumber.
Notes
🌬️ Chilled Rice Rules: Refrigerate your cooked rice overnight for the perfect fried rice texture, avoiding the pitfalls of using freshly cooked rice.
👃 Aromatic Precision: When sautéing shallots and garlic in hot oil, ensure they are fragrant but not burnt.
🌶️ Balancing Act: Achieve the sweet, savory, and spicy equilibrium by carefully adjusting nam prik pao, vegetarian fish sauce, and tamari to suit your taste. You can always add more of something, so start with a little and add more as needed to be perfect for your taste.
🍳 Stir-Fry Magic: Stir fry the rice with continuous tossing and stirring to prevent sticking and burning, ensuring your fried rice is flawlessly crispy.
Nutrition
Calories: 528kcal | Carbohydrates: 94g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 211mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg