This vegan eggless fried rice recipe uses Thai green curry paste for a quick boost of flavor. Tofu provides a plant-based source of protein. Makes an easy and flavorful weeknight dinner, brimming with fresh cilantro and basil. Gluten Free.
Sauté tofu and veggies: Warm 1 tablespoon of the oil in a large skillet over medium-high heat. Add tofu and half of the salt; sauté until light golden, about 3 minutes. Add carrots and sauté until tender, 1 to 2 minutes. Add bell pepper and remaining salt. Saute until bell pepper starts to soften, about 1 minute. Transfer everything to a bowl, set aside.
Sauté aromatics and rice: Add 1 tablespoon of the oil to the skillet, over medium-high heat. Add shallots and garlic, stirring continuously until fragrant, about 30 seconds. Add rice. Sauté, tossing until rice is hot and slightly crisp, about 4 minutes.
Add curry paste: Push the rice to the edges of the skillet. To the middle of the skillet, add remaining 1 tablespoon oil, then green curry paste. Let sizzle until fragrant, 30 to 60 seconds, stirring. Pour water over curry paste and stir vigorously to mix. Then, gently stir the curry mixture into the rice until it's evenly coated. Stir in tamari and green peas and cook until defrosted, about 1 minute.
Finish seasoning: Add tofu and vegetables to the rice. Toss to mix. Taste and adjust seasoning (more salt or tamari, and curry paste if needed). Stir in the cilantro and basil. Scoop rice into bowls and serve with a lime wedge for squeezing.
Notes
Rice for fried rice: We recommend using cooked Jasmine rice, but another type of long-grain or medium-grain white rice works too. Use cooked and cooled rice when making fried rice. If you don't have day-old rice in the fridge, cook a fresh batch, then spread it out on a baking sheet to release steam (about 15 minutes). Then, transfer rice to the fridge and refrigerate until cool.
Thai Green Curry Paste: Curry paste varies by brand. If using Thai Kitchen brand, you'll likely want to use the higher end of the range, because it's fairly mild. Adding curry paste to oil is a technique called "blooming", which helps amplify the spices' flavor (source). Since curry paste is thick, this recipe calls for adding water to help thin the curry paste (in step 3), so that it can more evenly mix throughout the rice.
Basil: Thai cooking usually uses Thai basil, which has purple stems and a slightly more intense savory, peppery taste. Italian basil tends to be milder, with a peppery-sweet taste. Both will add fresh, herbaceous notes to the fried rice...so use what you can get your hands on.
Lime wedges: A small bit of fresh lime juice (acid) brightens up the dish, but feel free to leave it out if you prefer.
Storage tips: Transfer leftovers to a container and refrigerate for 3 to 4 days.
Reheating instructions: For best results, reheat rice in a lightly oiled skillet over medium-high heat. Alternatively, use a microwave.