Thai Basil Fried Rice (Under 15 Mins!)

This Thai basil fried rice is savory, spicy, garlicky, and packed with fresh Thai basil flavor. It comes together in just 15 minutes with shortcut microwave rice, fried tofu, bell pepper, and a simple umami-rich sauce made with dark soy sauce and vegan oyster sauce.

Prep Time5

Cook Time10

Course: Main Course

Cuisine: thai

Diet: Vegetarian

Servings:

Ingredients

For the Fried Rice

2 tbsp canola oil
1 small shallot thinly sliced or finely chopped
1/2 red bell pepper diced
3 large cloves garlic crushed
2 red chilies crushed, adjust to taste
1 cup fried tofu
13 ounces rice 3 of the minute rice microwave cups
~1 cup Thai basil loosely packed, or 1 large handful

For the Sauce

1 tbsp dark soy sauce
3 tbsp vegan oyster sauce

Instructions

Make the chili garlic paste: Add the garlic cloves and red chilies to a mortar and pestle. Crush them into a rough paste. It does not need to be perfectly smooth — you just want the garlic and chilies broken down enough to release their flavor.
Cook the shallot and bell pepper: Heat the canola oil in a large skillet or wok over medium-high heat. Add the shallot and red bell pepper, then cook for 2–3 minutes, stirring often, until slightly softened and fragrant.
Add the chili garlic paste and rice: Add the chili garlic paste to the pan and stir-fry for 30–60 seconds, just until fragrant. Add the cooked rice, then break up any clumps with your spatula. Stir-fry for 2–3 minutes, until the rice separates and starts to lightly fry.
Add the tofu: Add the fried tofu to the pan and toss everything together. Stir-fry for 1–2 minutes, just until the tofu warms through and mixes evenly with the rice.
Add the sauce: Pour in the dark soy sauce and vegan oyster sauce. Toss everything together until the rice, tofu, and vegetables are evenly coated. Taste and add more vegan oyster sauce if you want it saltier, saucier, or more savory.
Finish with Thai basil: Add the Thai basil at the very end. Toss for 30–60 seconds, just until the basil wilts and turns fragrant.
Serve hot: Serve the Thai basil fried rice right away while the rice is hot, glossy, and fragrant.

Notes

Rice: Microwave rice cups work really well here because they are quick, easy, and already cooked. Day-old rice also works great. If using freshly cooked rice, let it cool first so it does not turn mushy in the pan.

Thai Basil: Add the basil at the end so it stays fresh and fragrant. If you cook it too long, the flavor can become dull.

Spice Level: Use fewer chilies for a milder fried rice, or add more if you want it spicier.

Sauce: Start with 2 tablespoons of vegan oyster sauce, then add more to taste. Different brands vary in saltiness and sweetness.

Tofu: Store-bought fried tofu keeps this recipe quick, but you can also pan-fry or air-fry extra-firm tofu before adding it to the fried rice.

Storage: Store leftover Thai basil fried rice in an airtight container in the fridge for up to 3–4 days. The basil will soften as it sits, but the flavor will still be delicious.

Reheating: Reheat in a skillet over medium heat for the best texture. Add a tiny splash of water if the rice feels dry. You can also microwave it, but the rice will be softer.

Make Ahead: You can chop the vegetables, make the chili garlic paste, and prep the sauce ahead of time. For the best texture, stir-fry the rice right before serving.

Freezing: I do not recommend freezing this fried rice because the Thai basil can turn dark and lose its fresh flavor. The rice and tofu can also become softer after thawing.

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