Vegetarian Thai Fried Rice

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Enjoy Thai cuisine at home with this healthy rice recipe! This delicious vegetarian Thai fried rice is simple to make and is a perfect light meal idea.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Brown Medium Grain Rice

  • 2 tsp Peanut Oil

  • 2 tsp Sesame Oil

  • 1 Brown Onion (finely chopped)

  • ½ Red Capsicum (chopped)

  • 125 g Baby Corn (split, then halved)

  • 2 cup Wombok (Chinese Cabbage) (finely shredded)

  • 2 clove Garlic (crushed)

  • 1 tbsp Ginger (finely grated)

  • 1½ tbsp Lemongrass Stalk (finely chopped)

  • 1½ tbsp Red Curry Paste

  • ½ cup Frozen Peas

  • 3 Green Onions (thinly sliced, plus extra, to serve)

  • 200 g Thai Spicy Tofu (sliced)

  • 1½ tbsp Ketjap Manis

  • 1 tbsp Soy Sauce

  • 1 cup Bean Sprouts

  • 1½ Lime Wedges (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.








Photo of Vegetarian Thai Fried Rice


  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    __Tip: __For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Drain rice, then place in a mesh sieve and rinse under cold running water. Drain well, then spread out on a tray to cool. Refrigerate for at least 1 hour.

  • Heat a large wok over a medium heat. Add oils and swirl to coat. Stir-fry onion, capsicum and corn for 4 minutes, or until almost tender. Add cabbage and garlic and stir-fry 1 minute longer or until vegetables are tender.

  • Add ginger, lemongrass and curry paste and stir-fry for 1 minute longer. Add rice, peas, green onions, tofu, ketjap manis and soy sauce. Continue cooking, tossing until heated through. Add bean sprouts and toss to combine.

  • Divide between serving bowls and top with extra sliced green onion. Serve with lime wedges.

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