Name: Vegan Thai Basil Fried Rice
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Cuisine: thai
Ingredients: 2.5 tbsp low sodium tamari (or soy sauce); 1 tbsp water; 1 tbsp sugar (or more); 2 tbsp pineapple juice (or orange juice); 0.5 tsp garlic powder; 1 tsp rice vinegar; 1 tbsp sauce (vegan oyster sauce, optional); 1 tsp molasses; 8 oz tempeh cubed to 0.5 inch cubes (or use tofu); 2 tsp oil; 5 cloves garlic chopped; 1.5 null hot red chilies (or green, finely chopped); 0.5 null onion (thinly sliced); 0.5 null red bell pepper (thinly sliced); 0.25 cup thinly sliced carrots; 0.5 cup sliced zucchini (or other veggies like mushrooms, broccoli); 0.5 cup chopped green onions (divided); 0.5 cup thai basil leaves (chopped for more flavor); 2 cups cooked basmati rice (or more); null null salt (to taste); null null black pepper (to taste); null null black pepper (or red pepper flakes for garnish)

Instructions

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1

If using [tempeh], steam the [tempeh] for 11 to 12 minutes. Drain (optional).
2

Mix all the sauce ingredients in a bowl. Add [tempeh cubed to 0.5 inch cubes] or tofu to marinate for at least 15 minutes.
3

In a skillet, heat oil (2 tsp) over medium-high heat. When hot, add garlic chopped (5 cloves) and red chilies (1.5 hot) and cook for 1 minute or until just golden. Add bell pepper thinly sliced (0.5 red) and mix in. Add thinly sliced (0.5 onion), thinly sliced carrots (0.25 cup) and sliced zucchini (0.5 cup). Cook for 2 minutes.
4

Add the sauce with the [tempeh]. Cover and cook for 2 to 3 minutes or until the sauce thickens slightly. Add half of the chopped green onions (0.5 cup) and thai basil leaves (0.5 cup) and mix in. Cook for 1 minute.
5

Add in the cooked basmati rice (2 cups), [black pepper to taste] and toss well. Cover and cook for 1-2 minutes. Add more [low sodium tamari] if needed and mix in. Taste and adjust [salt] and spice. Garnish with [black pepper] or red pepper flakes and green onion or cilantro. Serve hot!