I perfected my Vegan Thai Basil Fried Rice in the Instant Pot, pairing basil with cashews and one unexpected pantry ingredient that keeps readers guessing.

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I love throwing bold stuff together and this Instant Pot Thai Basil Fried Rice is one of those happy accidents. Packed with Thai flavor and the satisfyingly crunchy bite of roasted cashews, it somehow tastes like a street vendor dish but quicker.

I love how jasmine rice anchors the bowl, the result is fluffy, bright and oddly addictive. It’s a must try for anyone who likes vegan takes on classics, and it fits right into my list of Vegan Thai Basil Fried Rice and Instant Pot Recipes Vegetarian that I keep recommending to friends.

You’re gonna want to make this again, promise.

Ingredients

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Fluffy jasmine rice gives carbs and comfort, mild floral aroma, so filling.
Adds savory depth, low calories, little sodium when you choose low sodium.
Toasted sesame oil brings nutty, rich flavor, use sparingly for punch.
Garlic and fresh ginger give pungent heat, anti inflammatory benefits too.
Thai basil is herbaceous, peppery and bright, lifts the whole dish.
Soy sauce adds umami and salt, watch sodium though, tamari is option.
Roasted cashews give crunch and healthy fats, a little protein too.
Lime juice brightens with citrus acidity, balances sweet and savory.
Frozen peas carrots add fiber, color and quick veg convenience.

Ingredient Quantities

2 cups jasmine rice (uncooked)

2 cups low sodium vegetable broth or water

2 tbsp vegetable oil

1 tsp toasted sesame oil

1 small yellow onion, diced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup frozen peas and carrots mix

3 green onions, sliced

1–2 thai chilies, thinly sliced or 1/2 tsp red pepper flakes (optional)

3/4 cup roasted cashews, roughly chopped

2 cups fresh Thai basil leaves, packed

3 tbsp soy sauce or tamari

1 tbsp vegetarian oyster sauce or hoisin

1 tbsp maple syrup or brown sugar

1 tbsp lime juice (about 1 lime)

Salt and black pepper, to taste

How to Make this

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1. Rinse 2 cups jasmine rice under cold water until it runs clear, put the rice and 2 cups vegetable broth or water in the Instant Pot, close the lid, set valve to sealed and cook on High Pressure for 4 minutes, let natural release for 10 minutes then quick release any remaining pressure, fluff the rice and set aside.

2. Turn the Instant Pot to Sauté, add 2 tbsp vegetable oil and 1 tsp toasted sesame oil, when hot add the diced yellow onion and cook 2 to 3 minutes until soft and slightly translucent.

3. Add the 3 cloves minced garlic and 1 tbsp grated ginger, cook about 30 to 45 seconds until fragrant but dont let it burn.

4. Toss in the thinly sliced red bell pepper and 1 cup frozen peas and carrots, stir and cook 2 to 3 minutes so the veggies get tender but still have a little crunch.

5. Stir in the 3 sliced green onions and the 1 or 2 thinly sliced thai chilies or 1/2 tsp red pepper flakes if using, then pour in the sauce you make by whisking together 3 tbsp soy sauce or tamari, 1 tbsp vegetarian oyster sauce or hoisin, 1 tbsp maple syrup or brown sugar and 1 tbsp lime juice.

6. Add the cooked jasmine rice and 3/4 cup roughly chopped roasted cashews to the pot, gently fold everything together with a spatula so the sauce coats the rice and you break up any clumps, cook on Sauté for 2 to 3 minutes so flavors marry and rice gets a little toasted edge.

7. Turn off the Instant Pot, add 2 packed cups fresh Thai basil leaves and toss until just wilted, about 1 to 2 minutes, taste and season with salt and black pepper to your liking.

8. Serve hot, sprinkle extra chopped cashews and sliced green onions on top if you saved some, squeeze a little more lime if you want brighter flavor.

Equipment Needed

1. Instant Pot (6 quart or similar) for cooking and sautéing
2. Fine mesh sieve or colander to rinse the jasmine rice
3. Dry and liquid measuring cups plus a set of measuring spoons
4. Cutting board and a sharp chef’s knife for chopping veggies and basil
5. Microplane or fine grater for the ginger (and garlic if you like)
6. Small mixing bowl and a whisk or fork to blend the sauce
7. Silicone spatula or wooden spoon to fold the rice and veggies
8. Large slotted spoon or tongs for serving and tossing in the basil

FAQ

Q: Can I use water instead of vegetable broth for the rice?
A: Yes, you can. Broth gives more flavor so I like using low sodium veg broth, but plain water works fine. Use a 1 to 1 ratio for jasmine in the Instant Pot (2 cups rice to 2 cups liquid), pressure cook on high about 4 minutes and let it natural release for 10 minutes. Rinsing the rice once or twice helps keep it from getting too sticky.

Q: My rice came out mushy or too dry, what went wrong?
A: Mushy usually means too much liquid or overcooking, dry means not enough liquid or not enough resting time. For jasmine in the IP stick with 1:1 and 4 minutes high then 10 minute natural release. If it’s mushy spread it on a tray to cool and dry a bit, if it’s dry add a few tablespoons of hot water, stir, cover and let sit a few minutes.

Q: Can I use day old cooked rice instead of cooking it in the Instant Pot?
A: Absolutely. Day old rice is actually better for fried rice. Skip the pressure cook step, use the sauté function to cook the onions, garlic, ginger and veggies, then add the cold rice, sauces and basil. It fries up with better texture and won’t clump together.

Q: How do I change the spice level?
A: Use fewer thai chilies or leave out seeds to mellow it, or swap for 1/2 tsp red pepper flakes. Want more heat, add extra sliced chilies, a drizzle of sriracha or chili oil at the end. Taste as you go because fresh thai chilies can be way hotter than you expect.

Q: Any good substitutions for allergies or pantry limits?
A: For gluten free use tamari or coconut aminos instead of soy. If you don’t have vegetarian oyster sauce use hoisin or extra soy plus a touch more maple syrup for sweetness. Peanuts or almonds can replace cashews. If you don’t have Thai basil, sweet basil works but the dish will taste different.

Q: How should I store and reheat leftovers?
A: Store in an airtight container in the fridge for 3 to 4 days. Freeze up to a month. Reheat on the stove with a splash of water or oil over medium heat, stir frequently, or microwave covered with a damp paper towel. Add fresh lime juice and extra basil right before serving so it tastes bright again.

Instant Pot Thai Basil Fried Rice (Vegan) Recipe Substitutions and Variations

Jasmine rice: swap for long grain white rice or basmati, same 1:1 rice to liquid and same Instant Pot time. If you really want brown rice use 2 1/4 cups liquid for 2 cups rice and cook on high pressure 22–24 minutes with a 10 minute natural release (it’ll be chewier).
2 cups low sodium vegetable broth or water: use water plus 1 teaspoon vegan bouillon or a splash of low sodium soy sauce for extra umami, same volume, no other changes.
2 cups fresh Thai basil leaves: use sweet basil if you cant find Thai basil, or mix basil with a little fresh cilantro for more brightness, same amount but flavor will be milder.
1 tbsp vegetarian oyster sauce or hoisin: swap with 1 tbsp hoisin or use 1 tsp miso mixed with 2 tsp soy sauce for similar savory depth, use equal amounts to keep balance.

Pro Tips

– Use chilled or cooled rice if you can, it separates way better than piping hot rice. If you cooked it fresh in the Instant Pot, spread it on a tray to let steam escape for a few minutes and then break up clumps with a fork before folding in the sauce, otherwise it turns gluey.

– Toast the cashews in a dry pan till they’re golden and fragrant, dont skip this, it makes them taste way fresher. Save a handful whole for garnish so you get crunchy bites not just bits.

– Tear the basil with your hands at the very end instead of chopping it, tearing bruises it less and keeps the bright flavor. If you want basil flavor more evenly distributed blitz a cup with a little oil and lime into a loose paste and fold that in.

– Go easy on added salt, taste first after the soy and vegetarian oyster sauce, they can be plenty salty. If the dish feels flat add a tiny splash of rice vinegar or extra lime juice to lift it, and remove chili seeds if you want milder heat.

Instant Pot Thai Basil Fried Rice (Vegan) Recipe

Recipe by James Level

0.0 from 0 votes

I perfected my Vegan Thai Basil Fried Rice in the Instant Pot, pairing basil with cashews and one unexpected pantry ingredient that keeps readers guessing.

Servings

servings

Calories

645

kcal

Equipment: 1. Instant Pot (6 quart or similar) for cooking and sautéing
2. Fine mesh sieve or colander to rinse the jasmine rice
3. Dry and liquid measuring cups plus a set of measuring spoons
4. Cutting board and a sharp chef’s knife for chopping veggies and basil
5. Microplane or fine grater for the ginger (and garlic if you like)
6. Small mixing bowl and a whisk or fork to blend the sauce
7. Silicone spatula or wooden spoon to fold the rice and veggies
8. Large slotted spoon or tongs for serving and tossing in the basil

Ingredients

2 cups jasmine rice (uncooked)
2 cups low sodium vegetable broth or water
2 tbsp vegetable oil
1 tsp toasted sesame oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup frozen peas and carrots mix
3 green onions, sliced
1–2 thai chilies, thinly sliced or 1/2 tsp red pepper flakes (optional)
3/4 cup roasted cashews, roughly chopped
2 cups fresh Thai basil leaves, packed
3 tbsp soy sauce or tamari
1 tbsp vegetarian oyster sauce or hoisin
1 tbsp maple syrup or brown sugar
1 tbsp lime juice (about 1 lime)
Salt and black pepper, to taste

Directions

Rinse 2 cups jasmine rice under cold water until it runs clear, put the rice and 2 cups vegetable broth or water in the Instant Pot, close the lid, set valve to sealed and cook on High Pressure for 4 minutes, let natural release for 10 minutes then quick release any remaining pressure, fluff the rice and set aside.
Turn the Instant Pot to Sauté, add 2 tbsp vegetable oil and 1 tsp toasted sesame oil, when hot add the diced yellow onion and cook 2 to 3 minutes until soft and slightly translucent.
Add the 3 cloves minced garlic and 1 tbsp grated ginger, cook about 30 to 45 seconds until fragrant but dont let it burn.
Toss in the thinly sliced red bell pepper and 1 cup frozen peas and carrots, stir and cook 2 to 3 minutes so the veggies get tender but still have a little crunch.
Stir in the 3 sliced green onions and the 1 or 2 thinly sliced thai chilies or 1/2 tsp red pepper flakes if using, then pour in the sauce you make by whisking together 3 tbsp soy sauce or tamari, 1 tbsp vegetarian oyster sauce or hoisin, 1 tbsp maple syrup or brown sugar and 1 tbsp lime juice.
Add the cooked jasmine rice and 3/4 cup roughly chopped roasted cashews to the pot, gently fold everything together with a spatula so the sauce coats the rice and you break up any clumps, cook on Sauté for 2 to 3 minutes so flavors marry and rice gets a little toasted edge.
Turn off the Instant Pot, add 2 packed cups fresh Thai basil leaves and toss until just wilted, about 1 to 2 minutes, taste and season with salt and black pepper to your liking.
Serve hot, sprinkle extra chopped cashews and sliced green onions on top if you saved some, squeeze a little more lime if you want brighter flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 395g
Total number of serves: 4
Calories: 645kcal
Fat: 21.5g
Saturated Fat: 3.3g
Trans Fat: 0g
Polyunsaturated: 5g
Monounsaturated: 7.5g
Cholesterol: 0mg
Sodium: 528mg
Potassium: 400mg
Carbohydrates: 94.5g
Fiber: 6.3g
Sugar: 8.5g
Protein: 14g
Vitamin A: 1500IU
Vitamin C: 20mg
Calcium: 80mg
Iron: 2mg

Instant Pot Thai Basil Fried Rice (Vegan) Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Instant Pot Thai Basil Fried Rice (Vegan) Recipe Substitutions and Variations

Pro Tips