Vegan Spicy Thai Basil Fried Rice with Chick'n Seitan
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Try this fabulous version of spicy Thai basil fried rice which uses chicken style seitan in place of ground chicken, and vegan oyster and fish sauces in place of the shellfish-based versions. This is just one of the dozens of exciting new recipes featured in WHY VEGAN IS THE NEW BLACK, a cookbook for transitioning and new vegans. Find out more information at
Created by:
Recipe Type: Entrees
Cuisine: Vegan
Number Servings: 2
What You Need
  • 4 cloves of garlic, minced
  • 1 red and 1 green Thai chile pepper, sliced fine
  • ½ cup chicken style seitan, cut into ¼" chunks
  • ⅓ cup onion, sliced and cut into 1" pieces
  • ⅓ cup Chinese long beans, cut into 1" pieces
  • ¼ cup baby carrots, cut into quarters lengthwise, then into small pieces
  • ¼ cup red bell pepper, chopped small
  • ⅔ cup Thai basil leaves, sliced
  • 1 Tablespoon vegan oyster sauce
  • 1 Tablespoon vegan fish sauce (or commercial version)
  • 1-1/2 teaspoons double black thick soy sauce
  • 1 Tablespoon low-sodium Tamari
  • 2 Tablespoons water
  • 2-1/2 cups previously cooked Basmati or Jasmine rice, cooled or cold from refrigerator
  • 2 Tablespoons peanut or grapeseed oil
How to Do It
  1. Prepare the ingredients, readying them in individual containers. Put the sauces in one container.
  2. Heat 2 Tablespoons oil in large heavy non-stick skillet over medium heat until hot. Add garlic and chopped chiles and stir fry rapidly until garlic begins to turn brown. Make sure you do not burn it.
  3. Add the chopped seitan and stir fry about 60 seconds. Add the long beans, carrots and red bell peppers. Stir to mix. Add in the four blended sauces and water.
  4. Continue stir frying another minute or two, then add the onion and stir fry until they are slightly limp.
  5. Make sure there are no clumps in your rice, then add it to the sauce mix and flip around with a spatula to mix everything together. Add another Tablespoon of water if needed.
  6. Add the basil and remove pan from heat. Flip mixture 5-6 more times then serve.
Recipe by Blacks Going Vegan! at