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Thai Basil Vegetarian Fried Rice Recipe

Updated on December 5, 2016
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Efficient Admin (aka Michelle) loves hiking in the mountains and good food. She works as a Project Assistant for an engineering firm.


Thai Vegetable Fried Rice

This vegetable stir fry recipe does not need a Wok to cook in. A regular nonstick 12-inch sauté pan will work. Fish sauce is considered ketchup in the world of Thai cooking and it is crucial for the Thai flavor. This recipe also works for meat eaters by adding chicken or beef.

If you like some spicy kick to your stir fry you can add 1 Thai hot pepper crushed to pieces, or finely minced ½ teaspoon red pepper flakes. Only add either ingredient if you like your rice HOT. I like to make a batch of this on the weekend for dinner, and any leftovers I will brown bag for lunch on Monday.

There are many benefits of eating foods such as bean sprouts, carrots, peas, onions, and garlic and those benefits are described below as well.

Dice your raw vegetables
Dice your raw vegetables | Source

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves about 3 as a Main Dish


  • 2 TBP Olive Oil
  • 6 cloves garlic, minced
  • 1 cup yellow onion, diced
  • 1 cup carrot, diced
  • 1 TBP raw natural sugar
  • 1 TBP Coconut Oil
  • 3 eggs, scrambed
  • 2 bags rice, boil in a bag
  • 1 TBP Kikkoman Soy Sauce
  • 4 TBS Fish Sauce
  • 1 bunch green onion, sliced
  • 8 oz Mung bean sprouts
  • 1 cup frozen peas, optional
  • 1 TBS dried basil
  • 1 TBS dried cilantro leaves
Steps 3 and 4. Add the eggs in the middle.
Steps 3 and 4. Add the eggs in the middle. | Source

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  1. Heat 2 Tablespoons olive oil in a 12-inch sauté pan. Add the minced garlic and stir a few seconds and then add yellow onion and carrots. It's important here to NOT burn or even slightly brown the garlic. Adding the onion and carrots will slow the cooking.
  2. Add sugar. It will dissolve and mix into the ingredients almost instantly.
  3. Continue to stir until onions shrink and turn translucent. Push everything to one side, or make an empty crater at the center of the wok.
  4. Add 1 TBSP coconut oil, and crack eggs over empty space and cook, stirring to scramble. When egg is fully cooked, mix the garlic, onions, and carrots together.
  5. Add rice. Pour in soy sauce and fish sauce. Stir until rice takes on the "fried" look. Add a little extra soy sauce if the rice is not brown enough. Now add your salt and pepper, if using.
  6. Stir constantly. Add chopped mung bean sprouts, green onion and peas (if using), and cook for 3-5 minutes.
  7. Turn off heat but leave pan on burner. Add remaining ingredients, the basil and cilantro. Stir well until both are fully integrated into the rice. Then remove from heat and you're ready to serve!

Home Sprouting

Soak one part seeds in at least three parts water in a wide mouthed jar for up to 12 hours. After soaking, drain the seeds, keep them warm, and rinse them twice a day. They will sprout within three to five days, depending on which variety they are from. Eat as soon as possible after sprouting.

The Benefits of Eating Bean Sprouts

Bean Sprouts are very low in calories and a source of nutrients such as vitamin C, protein, calcium, and folate. Many of the sprouted seeds are from the mung bean. Other sprouts you may see in grocery stores are alfalfa, azuki, lentils, and peas. Dried beans contain no vitamin C but once they are sprouted by using water, they contain a good amount of the vitamin. They are also a good source of protein and calcium, and are rich in folate (the vitamin important for healthy blood and essential for a healthy fetus in pregnant women).

The benefits of eating sprouts are recognized by doctors in the East, who often prescribe sprouting vegetables as a remedy for swellings and lumps, depression, and stress that are caused by a disorder of the liver. Sprouting alfalfa seeds are the most commonly prescribed. They are thought to improve the appetite and increase urinary output, making them a good source for cleansing the body and for helping to decrease water retention. Sprouting vegetables are also used in the East to treat gastric ulcers and to cure people of addictions.

5 stars from 1 rating of Thai Vegetable Fried Rice

The Benefits of Eating Onions

Related to garlic, the onion family includes chives, shallots, and leeks. Onions have been used in cooking and for their medicinal properties for thousands of years. Traditionally they have been used as a home remedy for coughs, colds, and bronchitis. Simmering an onion in water with a little honey, then eating the onion and repeating this every 4 hours has been noted to be a remedy for coughs.

An average sized onion weights about 90g and provides about 5 percent of an adult’s daily potassium needs. They are also a rich source of quercetin. They may help to ward off heart disease if eaten 3-4 times a week. Also placing a fresh onion slice on insect bites have shown to reduce the swelling.

Tobacco smoking is one of the major causes of bladder cancer in humans. Onions contain flavonoids such as quercetin and it is believed that the quercetin are converted into substances that protect the bladder lining from carcinogens. Regular intake of onions may help prevent cancer. Of course if at all possible you should stop smoking. Tobacco smoking is a powerful addiction and it may take a few times to quit.

The Benefits of Eating Carrots

In Chinese medicine, carrots are used to stimulate the elimination of wastes and to dissolve gallstones and ancient Greeks drank carrot juice as an aphrodisiac. In the West carrot juice is known by herbalists for diuretic action and as a treatment for heartburn. Carrots are one of the richest known sources of beta carotene. This antioxidant has the ability to soak up and make harmless the dangerous by-products of metabolism and pollution known as free radicals, which are believed to be able to damage cells and start cancer.

The traditional belief that eating carrots can help you see better at night is well founded. Night blindness is usually due to a lack of the substance visual purple, which requires beta carotene for its formation. The beta carotene in carrots will help to ensure that visual purple can be produced.

© 2012 Michelle Dee


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