Thai Basil Fried Rice recipe is an easy, spicy, healthy Asian style rice dish made with jasmine rice, Thai basil, and some sauces in an Instant pot pressure cooker and makes a great weeknight dinner. Thai fried rice is Vegan and kid-approved!
I love Thai food and the flavors, if you are one of them, then you will enjoy this homemade Thai-style vegan fried rice. This dish is slightly different from Indian Chinese fried rice. I have been making this several times for potlucks, gatherings, and weeknight dinners and my husband absolutely loves this.
Today I am sharing how to make Thai basil fried rice recipes in Instant Pot DUO60 6 QT Pressure Cooker. Basil fried rice is so easy to make in this instant pot and takes less than 20 minutes. My Other favorite Instant Pot Thai recipes are Thai red curry and Thai Peanut Noodles.
DONT HAVE INSTANT POT? You can still make this Thai fried rice recipe with leftover rice on the stovetop pot, I have shared a detailed recipe below.
Thai Basil Fried Rice Ingredients
These are the main ingredients needed for this vegetarian thai basil fried rice recipe.
- Rice: white or brown aromatic Jasmine rice is the ideal choice for this Thai basil rice recipe but you can also use any short-grain rice.
- Onion: I have used yellow onions, they give sweetness to the dish, you can also use scallions.
- Garlic, ginger, and Thai chilies: I have used freshly minced ginger and garlic. You can use either Thai red or green chilies for this recipe.
- Vegetables: I have used red bell pepper and cut it into julienne. You can also add frozen carrots, beans, peas, or mushrooms to make it more healthy.
- Soy sauce: Or tamari for gluten-free. Soy sauce adds extra zing to the dish.
- Hot sauce: Add sriracha or red chili sauce for the heat.
- Herbs: Add roughly torn Thai basil and cilantro for authentic flavors. If you can't find Thai basil, regular basil works well, too.
- Oil: Sesame oil tastes the best. But Olive or coconut oil also can be used.
- Nuts: cashews are added for crunch, you can also add roasted crushed peanuts, but nuts are totally optional.
- Protein: you can stir in plant-based protein like fried tofu or scrambled eggs.
How to make Thai Basil Fried Rice in Instant Pot
Press SAUTE on Instant Pot. Add oil and once it’s hot, add minced garlic, ginger, Thai chilies and saute for 30 secs or until aromatic.
Next, add the onions and saute for about 2 minutes till the onions turn soft.
Add the bell pepper, rinsed jasmine rice, water, salt and mix well. Deglaze the pot, i.e. make sure to scrape any food particles sticking to the pot to avoid BURN alert.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 4 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the pressure manually.
Turn on the SAUTE mode. Push cooked rice to the side and add soy sauce, sriracha, or red chili sauce. Mix to combine everything together.
Next add roasted cashews (optional), cilantro (coriander leaves), Thai basil (roughly torn), black pepper, and salt. Toss everything well until the leaves wilt.
Instant Pot Pressure Cooker Vegan Thai Basil Fried Rice is ready. Enjoy!
Stovetop Pot Method
- In a large pan or wok, heat oil over medium-high heat. Add oil and once it’s hot, add minced garlic, ginger, and Thai chilies and saute for 30 secs or until aromatic.
- Next, add the onions and saute for about 2 minutes till the onions turn soft.
- Then add the veggies and stir fry until they are tender but crisp.
- Then add soy sauce, sriracha, and saute on a high flame stirring regularly without getting burnt.
- Add the cooked or leftover rice, salt, ground black pepper to this and gently mix it evenly.
- Lastly add roasted cashews (optional), cilantro (coriander leaves), Thai basil. Toss everything well until the leaves wilt. Let this cook on a low flame for 2-3 minutes.
- Thai Basil Fried Rice is ready. Enjoy!
Serving Suggestions for Thai Fried Rice
Vegetable Thai Basil Fried Rice can generally be eaten on their own since they are flavorful. You can serve it along with some Thai Curries such as Red Thai Curry or Green Thai Curry.
Tips
- Some people like adding soy sauce and sriracha before pressure cooking. But I recommend adding it after pressure cooking. Both methods work well.
- Try to use low sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!
FAQs
The rice variety is very important. This recipe uses short grain aromatic rice (jasmine rice). You can also use long grain basmati rice (white or brown), sona masuri rice for this recipe. I do not recommend using sushi rice, risotto rice, or paella rice.
You can also add the following vegetables after pressure cooking.
shredded cabbage
broccoli
zucchini
snap peas
If stored in an airtight container, this fried rice recipe stays good in the refrigerator for about two days.
If you liked this recipe, then check more Vegetable Fried Rice Recipes
Instant Pot Thai Basil Fried Rice Recipe
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 tablespoon sesame oil (Or olive oil)
- 3 cloves garlic minced
- ½ inch ginger minced
- 2 thai green or red chillies
- 1 medium yellow onion finely chopped
- 1 cup jasmine rice
- 1 medium red bell pepper cut into julianne
- 1 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sriracha adjust to taste
- salt adjust to taste
- black pepper powder adjust to taste
- ¼ cup cilantro (coriander leaves)
- ½ cup thai basil
- 8-10 cashews optional
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil and once it’s hot, add minced garlic, ginger, Thai chilies and saute for 30 secs or until aromatic.
- Next, add the onions and saute for about 2 minutes till the onions turn soft.
- Add the bell pepper, rinsed jasmine rice, water, salt and mix well. Deglaze the pot, i.e. make sure to scrape any food particles sticking to the pot to avoid BURN alert.
- Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 4 minutes.When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the pressure manually.
- Turn on the SAUTE mode. Push cooked rice to the side and add soy sauce, sriracha, or red chili sauce. Mix to combine everything together.
- Next add roasted cashews (optional), cilantro (coriander leaves), Thai basil (roughly torn), black pepper, and salt. Toss everything well until the leaves wilt.
- Pressure Cooker Thai Basil Fried Rice is ready.Enjoy!
Stovetop Pot Method:
- In a large pan or wok, heat oil over medium-high heat. Add oil and once it’s hot, add minced garlic, ginger, and Thai chilies and saute for 30 secs or until aromatic.
- Next, add the onions and saute for about 2 minutes till the onions turn soft.
- Then add the veggies and stir fry until they are tender but crisp.
- Then add soy sauce, sriracha, and saute on a high flame stirring regularly without getting burnt.
- Add the cooked or leftover rice, salt, ground black pepper to this and gently mix it evenly.
- Lastly add roasted cashews (optional), cilantro (coriander leaves), Thai basil. Toss everything well until the leaves wilt. Let this cook on a low flame for 2-3 minutes.
- Thai Basil Fried Rice is ready. Enjoy!
Video
Notes
Variations:
Rice: Jasmine rice is the ideal choice for this Thai basil rice recipe but you can also use any short-grain rice. If you are looking for a healthier choice make it with quinoa or cauliflower rice. Protein: Add ½ cup of stir-fried tofu, scrambled eggs. Spicy: Add either crushed red pepper flakes or a few extra teaspoons of sriracha or red chili sauce. Oil: Sesame oil tastes the best. But Olive or coconut oil also can be used. Vegetables: I have added red bell pepper before pressure cooking. You can also add bell peppers, carrots after the pressure cooking.Tips
- Some people like adding soy sauce and sriracha before pressure cooking. But I recommend adding it after pressure cooking. Both methods works well.
- Try to use low sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!
Nutrition
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