Instant Pot Thai Basil Fried Rice (Vegan)
Sep 26, 2019, Updated Jun 08, 2020
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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!
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
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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.
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?
Use tamari in place of soy sauce.
And skip the oyster sauce since the one that I used is not gluten-free.
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
Instant Pot Thai Basil Fried Rice
- 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
- 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).
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.