Sep 26, 2019, Updated Jun 08, 2020 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!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. 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
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!
title: “Instant Pot Thai Basil Fried Rice Vegan " ShowToc: true date: “2024-09-04” author: “April Farmer”
Sep 26, 2019, Updated Jun 08, 2020 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!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. 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
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!
