Treat yourself to this amazing Tomato Basil Fried Rice! This delicious, easy recipe is packed with tofu, fresh veggies, and fragrant basil. It's the perfect weeknight meal, and you can make it as spicy or as mild as you like!
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This Spicy Tomato Basil Fried Rice is one of my all time favorite recipes. It was actually one of the first recipes I ever shared here!
When I lived in San Francisco, and there was a little Thai restaurant that we'd stop at after going to the beach. I love trying new things when eating out, but once I had their amazing Basil Fried Rice, I don't think I ever ordered anything else again!
Of course, I had to recreate it at home, and this is my version of that scrumptious dish. I think you're going to love it just as much as I do!
This easy recipe is loaded with fresh veggies, including juicy tomatoes and crisp-tender broccoli, but it's the fragrant basil that puts it over the top. Best of all, it's quick and easy to make!
If you're a spicy food lover, then this recipe is for you! You can make it as hot (or as mild) as you like.
Have I tempted you to try this irresistible Thai Fried Rice for yourself? Then keep reading for all the delicious details!
Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Rice - The most important thing when making Fried Rice, is to start with COLD rice. If you use hot rice, the finished dish won't have the right texture. It's actually a great way to use takeout or leftover rice! I used brown rice this time, but white rice works great, too.
- Basil - Fresh basil gives this recipe its distinctive flavor. You can use Thai basil if you can find it, but regular basil is totally fine, too.
- Veggies - I used a combinations of tomatoes, broccoli, onion, and garlic here, but other vegetables will work. This recipe is actually a great way to clean out your fridge!
- Tofu - Baked tofu adds tons of flavor to this recipe, and I love that there's no pressing necessary. Both Trader Joe's and Whole Foods have different varieties of baked tofu, and they're all delish (choose your fave). If you can't find it, you can use regular firm (or extra firm) tofu. Just make sure to press it to remove excess water, and fry it separately until golden.
- Eggs - A few eggs add some extra protein to the rice. Leave them out to make the recipe vegan, if you prefer.
- Oil - I used olive oil to make this recipe, but a more neutral oil (like canola or vegetable) would also work. You'll also add a little toasted sesame oil, which adds tons of flavor to the finished dish. Don't skip it!
- Soy Sauce - The rice is seasoned with a little salt, plus soy sauce (I prefer Kikkoman), which adds a great umami flavor.
- Sriracha Sauce - Spicy sriracha sauce is what give this recipe its kick! Feel free to use as much or as little as you like.
This recipe is naturally vegetarian. To make it vegan, leave out the eggs. You can also make it gluten free, by substituting tamari for the soy sauce.
You'll Also Need
To make this recipe, you'll need a large skillet (at least 12-inches). I used my favorite nonstick frying pan, and it worked perfectly!
How to Make Basil Fried Rice
If you've never cooked Fried Rice before, you might be surprised by just how easy it is to make. You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep the ingredients. This recipe moves quickly once you get started, so make sure to prep everything (gather ingredients and chop the veggies) in advance.
- Cook the veggies + tofu. You'll start by sautéing an onion until softened and starting to brown. Next, you'll add the broccoli and the baked tofu, cooking just until the broccoli starts turning bright green. Finally, you add the tomatoes. Cook everything until the tomatoes are softened and the broccoli is tender crisp.
- Fry the rice. Remove the veggies from the pan, then add some olive oil and the sesame oil. Cook the garlic in the oil just until fragrant, then add the rice. Continue cooking until the rice has some color.
- Scramble eggs. Push the rice to the side of the pan, then add the eggs. Cook the eggs, stirring constantly, until they're scrambled.
- Season + serve. Once the eggs are cooked, add the veggies back into the pan, along with the sriracha and soy sauce. Mix everything together really well, then stir in the fresh basil.
And that's all there is to it ... your mouthwatering Spicy Tomato Basil Fried Rice is ready to eat!
Variations
This recipe is easy to customize according to your tastes and the ingredients you have on hand. Here are some easy ideas:
- Spicy or Mild - Make this Basil Fried Rice as spicy or as mild as you like, simply by using more or less sriracha to taste. You can also leave it out altogether, and the spicy food lovers can add it at the table.
- Chili Sauce - I've also made this recipe with Sambal Oelek and Chili Garlic Sauce instead of sriracha, and both worked great. It would be delish made with Spicy Chili Crisp, too!
- Veggies - Feel free to substitute different vegetables here. Bell Peppers, greens, carrots, snow peas, mushrooms, zucchini, and more would all be tasty.
- Vegan - To make this recipe vegan, just leave out the eggs.
- Gluten Free - To make this gluten free, use tamari instead of soy sauce.
Related Recipes
If you loved this Tomato Fried Rice, make sure to try my Kimchi Fried Rice and Pineapple Fried Rice recipes, too!
For more Thai inspired recipes, try my Chickpea Lentil Curry, Slow Cooker Vegetable Curry, Pumpkin Curry, Veggie Spring Rolls, and Chickpea Spinach Curry, too!
You may also like my Banh Mi Bowl, Vegetable Tofu Lo Mein, Curried Veggie Quinoa Stir Fry, Teriyaki Tofu Bowl, and Vegetarian Bibimbap.
If it's spicy food you're craving, then don't miss my Spicy Egg and Potato Breakfast Burritos, Crock Pot Spicy 3 Bean Chili, Spicy Buffalo Cauliflower Bites, and Southwest Hummus with Spicy Corn Relish.
Tomato Basil Fried Rice
Ingredients
- 2 tablespoons olive oil, divided
- 1 large onion, diced
- kosher salt
- 1 large bunch broccoli, cut into florets; stems peeled and chopped
- 1 (6-ounce) package baked tofu, cubed
- 1 pint grape tomatoes, halved (or cherry tomatoes)
- 2 teaspoons toasted sesame oil
- 1 large garlic clove, minced
- 4 cups cold cooked rice (white or brown)
- 3 large eggs, lightly beaten
- 2 to 3 tablespoons soy sauce
- 1 to 3 tablespoons sriracha sauce
- 5 large basil leaves, julienned
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Stir onion into oil and season lightly with salt; cook until softened and beginning to brown, stirring often.
- Add broccoli (florets and stems) and tofu to pan, then season lightly with salt.
- Cook until broccoli turns a brighter green and tofu starts to brown, stirring often (about 3 to 5 minutes).
- Add tomatoes to pan; cook until tomatoes are softened and broccoli is tender crisp.
- Remove veggies from pan and set aside.
- Wipe out pan, then return to heat. Add remaining tablespoon olive oil, plus the sesame oil.
- Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add rice to garlic. Cook, stirring often, until it has a little color (about 5 minutes).
- Push rice to side, then add eggs to open space. Cook, stirring constantly, until scrambled.
- Mix eggs into rice, along with the reserved veggies.
- Season rice to taste with soy sauce and sriracha.
- Stir in basil, then serve hot. Enjoy!
Notes
Nutrition
This looks really tasty, Ginnie, and the 20-minute prep time is a winner in my book!
Thanks, Amy! Yes, I'm all about fast recipes, too! 🙂