Vegan Thai Basil Fried Rice made in the Instant Pot!
This quick and easy fried rice is super flavorful with the aroma of basil, soy sauce and crunchiness from the cashews.
Pairs well with vegan panang curry or can eat be eaten as such!
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It looks like I am currently in the “Thai Basil” phase. No, seriously look at the amount of recipes using Thai Basil I have shared in the last few weeks.
This Thai Basil Tofu Stir-Fry, Vegan Panang Curry and many more!
Well, I can’t help! It’s just so aromatic and I really want to add it to everything.
So, the other day when I bought a big box of Thai Basil from the Asian store, I ended up using some to make this Thai Basil Fried Rice.
The inspiration for this recipe comes from a fried rice that we ate at a local Thai restaurant.
That one had some curry powder too and it was amazing.
I made my own version using lots of Thai Basil and also added lots of cashews for the crunch.
Sarvesh loves cashews in Asian dishes and I think they go so well with Thai flavors. Isn’t it?
This Thai Basil Fried Rice
✓ is made in the instant pot!
✓ flavored with soy sauce and vegetarian oyster sauce
✓ packed with Thai Basil and cilantro
✓ has a nice crunch from the cashews
✓ is vegan and can be made gluten-free
✓ pairs well with any Thai curry and is even great as it is!
This Thai Basil Fried Rice recipe is quite similar to the Pineapple Fried Rice recipe that I shared couple of years back.
I have only flavored this one a little differently.
This fried rice is flavored with soy sauce, hot sauce and vegetarian oyster sauce.
If you can’t find the vegetarian oyster sauce, it’s okay you can skip it. Just add a bit more soy sauce.
But, I have to say the main flavor of this dish comes from the Thai Basil. Well hence the name of the dish right?
I have use tons of basil here! Like really a LOT!
If you don’t like so much basil flavor, feel free to cut down on it. You can only use 1/4 cup chopped basil in place of 1/2 cup.
Also do not replace Thai Basil with Sweet Basil. It just won’t be the same!
Can This Rice be Gluten-free?
Yes, absolutely!
Use tamari in place of soy sauce.
And skip the oyster sauce since the one that I used is not gluten-free.
Method
1- Rinse rice until water turns clear and then add rice to the Instant pot along with water.
2- Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes, with the pressure valve in the sealing position.
Let the pressure release naturally for 10 minutes and then do a quick pressure release.
3- Open the lid and fluff the rice with a fork.
4- Then transfer the rice to another bowl and set aside.
5- Now, press saute the button. There’s no need to clean the pot, some rice will stick around and that’s fine.
Once the pot displays hot, add the oil and then add the garlic and ginger.
6- Cook for 2 to 3 minutes until garlic, ginger starts changing color. Add cashews and cook for 1 minute.
Then add onion, red pepper and green chili. Cook for 2 minutes.
7- Then push veggies to side and add soy sauce, vegetarian oyster sauce and sriracha.
8- Mix to combine everything together.
9- Add the cooked rice back into the pot.
10- Mix well and add black pepper and salt and toss to combine.
11- Plug off the Instant Pot, add 1/2 cup chopped basil and chopped cilantro. Mix well until the leaves wilt.
12- Finally add in 1/4 cup whole Thai basil leaves (not chopped).
Stir and serve Thai Basil Fried Rice as such or with any curry of choice!
Ingredients Used in This Recipe
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Instant Pot Thai Basil Fried Rice
Ingredients
- 1.25 cups jasmine rice 260 grams
- 1.25 cups water 300 ml
- 1.5 tablespoon toasted sesame oil
- 3-4 large garlic cloves chopped
- 1/2 inch ginger chopped
- 1/3 cup cashews whole & raw
- 1 medium yellow onion chopped
- 1 medium red bell pepper sliced
- 1-2 green chilies sliced
- 2-2.5 tablespoons soy sauce
- 1/2 tablespoon vegetarian oyster sauce
- 1 teaspoon sriracha or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 3/4 cup thai basil 1/2 cup chopped and 1/4 cup whole
- 1/4 cup cilantro chopped
Instructions
- Rinse rice until water turns clear and then add rice to the Instant pot along with water.
- Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes, with the pressure valve in the sealing position.Let the pressure release naturally for 10 minutes and then do a quick pressure release.
- Open the lid and fluff the rice with a fork. Then transfer the rice to another bowl and set aside.
- Now, press saute the button. There's no need to clean the pot, some rice will stick around and that's fine.Once the pot displays hot, add the oil and then add the garlic and ginger.
- Cook for 2 to 3 minutes until garlic, ginger starts changing color. Add cashews and cook for 1 minute.Then add onion, red pepper and green chili. Cook for 2 minutes.
- Then push veggies to side and add soy sauce, vegetarian oyster sauce and sriracha. Mix to combine everything together.
- Add the cooked rice back into the pot.
- Mix well and add black pepper and salt and toss to combine.
- Plug off the Instant Pot, add 1/2 cup chopped basil and chopped cilantro. Mix well until the leaves wilt.Finally add in 1/4 cup whole Thai basil leaves (not chopped).
Stove-top Instructions
- Cook the rice: Rinse the rice until water turns clear. Bring 1.5 cups water to a boil in a saucepan. Add the rice, stir and then lower the heat. Simmer for 10-15 minutes until all water is absorbed. Follow rest of the steps as it is in a wok/pan.
Video
Notes
- This fried rice has a strong Thai basil flavor as I have used tons of it. If you don't want so much basil flavor in the rice, just skip adding the 1/4 cup whole basil leaves in the end.
- If you are making this in a 8qt, you might need to add extra 1/4 cup water while pressure cooking the rice.
It was absolutely delicious!!! I added chicken, so yummy! Thank you!
I didn’t have oyster sauce, so I added more soy sauce. I was also out of cilantro. It was still great. I cooked it in a wok. Very flavorful, will make again.
glad you liked it, thanks for trying! 🙂
My husband and I will be making this meal for the third time tonight — we absolutely love it. It’s so flavorful and satisfying, and we no longer need to order overly oily takeout when we get a craving for Thai fried rice. We add tofu during the sautéing stage for added protein. Thanks so much for sharing your recipe.
thanks for the wonderful feedback Julie!
How would you adjust the cook time for the rice if I were to use brown rice instead of white rice? I have not had success cooking brown rice in the instant pot yet but that’s all I use…
here’s how to cook brown rice: https://www.cookwithmanali.com/instant-pot-brown-rice/
This was DELICIOUS!! I will definitely be making it again!
awesome!
My brother made this for me today. It looked good and tasted great!
I will be telling my mother about it also. Thank you for giving us this recipe.