Vegetarian Thai Basil Fried Rice Recipe
Vegetarian Thai Basil Fried Rice is a flavorful and vibrant dish made with fragrant jasmine rice, sautéed vegetables, cashews, and aromatic herbs. It’s a perfect balance of savory, spicy, and fresh, with a hint of sweetness from the soy and vegetarian oyster sauce.
Equipment
- Instant pot
- Measuring cups
- Fork (for fluffing rice)
- stirring spoon
Ingredients
Sauce
- 1 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- ½ tsp sugar
- ½ tsp dark soy sauce
- 1 tbsp vegan fish sauce
Rice
- 7 oz pan-fried tofu cubes
- 3 cups cooked Jasmine rice
- 3 garlic cloves
- ¾ cups Thai basil leaves
- 2 Thai chiles
- 1 small onion sliced
Garnish
- Salad
- Lime juice
- Cucumber slices
Instructions
- Rinse the rice until the water runs clear, then place it in the Instant Pot with water.
- Close the lid, select manual or pressure cook, and set to high pressure for 3 minutes, ensuring the valve is sealed.
- Let the pressure naturally release for 10 minutes before doing a quick release.
- Fluff the rice with a fork, transfer it to a separate bowl, and set aside.
- Press the sauté button on the Instant Pot.
- There's no need to clean the pot.
- Add oil to the hot pot, followed by garlic and ginger, and cook for 2-3 minutes until the garlic and ginger start to change color.
- Add cashews and cook for another minute.
- Then, toss in onion, red pepper, and green chili, and cook for 2 minutes.
- Push the veggies to the side and pour in soy sauce, vegetarian oyster sauce, and sriracha.
- Stir to combine everything.
- Add the cooked rice and mix well, seasoning with black pepper and salt.
- Turn off the Instant Pot, add the chopped basil and cilantro, and mix until the herbs wilt.
- Finally, stir in whole Thai basil leaves.
Notes
- Rinse the rice thoroughly to remove excess starch, helping it cook fluffier.
- Adjust the spiciness by modifying the amount of sriracha and green chili to suit your taste.
- For a richer flavor, use roasted cashews or peanuts.