Instant Pot Thai Basil Fried Rice (Vegan)

5 from 26 votes

Vegan Thai Basil Fried Rice with onion, peppers and cashews and made in the Instant Pot! This fried rice pairs well with any curry or is great on its own too!

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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!

thai basil fried rice in a black bowl with a fork and few basil leaves scattered around

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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!

thai basil fried rice in a black bowl with a fork with a small bowl of cashews on the side and few basil leaves scattered around

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.

step by step collage of making thai basil fried rice in instant pot

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.

step by step collage of making thai basil fried rice in instant pot

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).

step by step collage of making thai basil fried rice in instant pot

Stir and serve Thai Basil Fried Rice as such or with any curry of choice!

thai basil fried rice in a black bowl with a fork with a small bowl of cashews on the side and few basil leaves scattered around

Ingredients Used in This Recipe

Vegetarian Oyster Sauce

Soy Sauce

Jasmine Rice

Toasted Sesame Oil

If you’ve tried this Instant Pot Thai Basil Fried Rice Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Thai Basil Fried Rice

5 from 26 votes
Prep: 10 minutes
Cook: 25 minutes
Servings: 3
Vegan Thai Basil Fried Rice with onion, peppers and cashews and made in the Instant Pot! This fried rice pairs well with any curry or is great on its own too!

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

  1. 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. 
  2. If you are making this in a 8qt, you might need to add extra 1/4 cup water while pressure cooking the rice.

Nutrition

Calories: 470kcal, Carbohydrates: 75g, Protein: 11g, Fat: 14g, Saturated Fat: 2g, Sodium: 1047mg, Potassium: 376mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1650IU, Vitamin C: 58.6mg, Calcium: 51mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sides
Cuisine: Thai
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Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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Recipe Rating




55 Comments

  1. 5 stars
    Absolutely delicious! I added shitake mushroom slices to give it a little “meat.” Will make again and again!

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 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…

  5. 5 stars
    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.

  6. 5 stars
    This was really good. Unfortunately, while I was making it I ate 1/3 of the bag of cashews. That wasn’t good but besides that everyone (a miracle in my house) seemed to like it. My only complaint is it didn’t make anywhere near enough. I increased the rice because we have a family of 5 but it still wasn’t enough. I’ll have to double it next time. I used fresh basil from the garden. Thank you for such a delicious recipe.

  7. 5 stars
    I never comment on blogs, but this was too delicious not to. My husband and I lived in Thailand for two years and have tried to recreate Thai fried rice a few times, but haven’t come close. This made our hearts happy! My only question is, can this recipe be doubled in the instantpot? We need more leftovers.

  8. 5 stars
    Thank you for sharing this delicious recipe! I’ve made it so many times. It’s a hit! Entire family loves it, they can’t get enough.

  9. Hi Manali ,
    I have a dumb question . When adding soaked jasmine rice to IP how much water has to be added ?
    Thanks.

  10. I love this. Love all your recipes- that goes without saying. However I do not have ip and have to do in the stovetop. Bu jasmine rice gets very mushy when I do that. what can i do so the rice don’t turn mushy ?

    1. I have given the instructions to make jasmine rice on stove-top in the recipe card directions, please check that and then follow rest of the steps as it is.

  11. Cooked this several times and it always works so well. I tried adding an egg towards the end before adding basil and the taste was heavenly. Cashews with capsicum and basil just goes so well. Thank you for the wonderful recipe.

  12. 5 stars
    I don’t think I can even begin to pick a favorite recipe from Manali! You are such a talented chef!!! My neighborhood doesn’t have a lot of great restaurants (in my opinion) and your recipes have perfectly satiated SO many cravings!!! Thank you! Also, my fake vegan “fish sauce” hack is that I simmer some nori in tamari and water on low until the nori is mostly dissolved! Easy peasy and tastes good (can’t say if it’s authentic, as I went vegan long before I tried any foods with actual fish sauce, but it tastes good to me!)

  13. Hi there! A friend of mine brought this to a bbq we had and it was so delicious i got her to send me the recipe so i could make it. The only issue is i have not been able to find Thai basil anywhere right now. I know you specifically say not to use sweet basil but if it’s all i have and i add some tarragon or fennel for some of that spicy taste do you think it would be ok??

    1. Hello! so glad you liked the recipe 🙂 So you can try using Italian basil + cilantro or mint. I have heard some people use it and they were happy with it!

  14. 5 stars
    Manali, I never comment on blogs, but this rice came out so good that I was compelled to…Was just perfectly cooked and perfect taste! I made stove top, doubled the recipe and used just 1 green chili to adjust to our taste.

    1. Hi! Did you cook it for the same amount of time when you doubled ingredients? Also when using brown rice, do you suggest more/less/same time in instant pot? Thanks 🙂

      1. cooking time in IP will remain same even if you double the ingredients. Brown rice would need 22 to 24 minutes of cooking in IP on high pressure so much more time than what’s in the recipe for white jasmine rice.

    2. If you really like Thai Basil but have a hard time buying it, I’ve found it to be pretty easy to grow, even in a sunny window if you don’t have a yard! Doesn’t help you out now, but if it’s something you find yourself wishing for often, totally worth it in my opinion! 😀 Lots of different seed companies sell it! 🙂

  15. 5 stars
    Made this twice and love the flavors! So good want to double the recipe-can I leave rice cooking time the same? Tried several recipes and Cooking with Manali never disappoints!

  16. 5 stars
    I added cubed grilled chicken and fried some eggs along with the mix, and it smells and tastes great! really authentic tasting (yum)

  17. 5 stars
    This was delicious! I used brown rice, added garbanzo beans and mushrooms and called it my full dinner. Yummy flavors together!! Thank you for the great instructions too!! New instapot and this was my first full dinner recipe. I’ll be back for more!!

    1. 5 stars
      Made this for the second time today , this time with pineapple and zucchini along with the veggies and basil as in the recipe. Everyone at home loved it. Thanks for the recipe ! Used basmati rice since that’s what I had in hand this time and worked just fine.

  18. 5 stars
    Lovely fragrant recipe!!! Surely will try

    However, how different is this recipe to a stove top version? I believe this can be made on stove top of you have some leftover rice.

    1. same steps, just cook rice on stove-top. I have given the instructions, please check the recipe card at the bottom. And yes you can make this with leftover rice too, probably around 3-4 cups of leftover rice.