Thai Basil Fried Rice recipe is a quick, easy Thai style rice dish made with jasmine rice, thai basil and some sauces in Instant pot pressure cooker.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Thai

Ingredients

  • 2 tablespoons sesame oil ((Or olive oil))
  • 3 cloves garlic (minced)
  • 1/2 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)
  • 1/4 cup cilantro (coriander leaves)
  • 1/2 cup thai basil
  • 8-10 cashews (optional)

Method

Instant Pot Method:

  1. Press SAUTE on the Instant Pot. Add oil, and once it’s hot, add minced garlic, ginger, and Thai chilies. Sauté for 30 seconds or until aromatic.
  2. Next, add the onions and sauté for about 2 minutes until they turn soft.
  3. Add the bell pepper, rinsed jasmine rice, water, and salt. Mix well and deglaze the pot by scraping any food particles sticking to the bottom to avoid a BURN alert.
  4. Close the lid securely on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and adjust the timer to 4 minutes. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  5. Turn on the SAUTE mode. Push the cooked rice to the side and add soy sauce, sriracha, or red chili sauce. Mix to combine everything thoroughly.
  6. Next, add roasted cashews (optional), cilantro (coriander leaves), Thai basil (roughly torn), black pepper, and salt. Toss everything well until the leaves wilt slightly.
  7. Vegan Thai Basil Fried Rice is ready. Enjoy!

Stovetop Pot Method:

  1. In a large pan or wok, heat oil over medium-high heat. Once the oil is hot, add minced garlic, ginger, and Thai chilies. Sauté for about 30 seconds or until aromatic.
  2. Next, add the onions and saute for about 2 minutes till the onions turn soft.
  3. Then add the veggies and stir fry until they are tender but crisp.
  4. Then add soy sauce and sriracha. Sauté over high heat, stirring regularly to prevent burning.
  5. Add the cooked or leftover rice, salt, and ground black pepper. Gently mix everything evenly.
  6. Lastly, add roasted cashews (optional), cilantro (coriander leaves), Thai basil. Toss everything well until the leaves wilt. Let it cook on low heat for 2-3 minutes.
  7. Thai Basil Fried Rice is ready. Enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.