There’s something irresistible about a steaming bowl of Thai basil fried rice. The combination of aromatic herbs, tender shrimp, and perfectly cooked rice is a staple of Thai cuisine, bringing a balance of spicy, sweet, and savory flavors to the table.
With the help of the instant pot, this beloved dish becomes an easy, one-pot meal that’s perfect for busy weeknights.
No need for a wok or extensive prep—this recipe streamlines the cooking process while keeping all the authentic flavors intact.
Why Use the Instant Pot?
Traditional fried rice recipes often require cooking rice separately and then stir-frying it with other ingredients. With an instant pot, you can achieve the same depth of flavor in a fraction of the time.
Cooking rice under pressure ensures the perfect fluffy texture, while the sauté function lets you infuse the dish with bold flavors from fresh ingredients like garlic, onions, and Thai basil.
The instant pot’s versatility makes it a must-have tool for creating restaurant-quality dishes at home.
Key Ingredients That Make This Dish Special
The magic of Thai basil fried rice lies in its fresh and aromatic ingredients. While jasmine rice provides the signature fluffy texture, Thai basil adds a distinct peppery and slightly sweet note.
If you don’t have Thai basil on hand, fresh tarragon is an excellent substitute that mimics the anise-like flavor. The combination of soy sauce, oyster sauce, fish sauce, and pad Thai sauce ensures a rich umami taste that brings the dish to life.
For protein, shrimp is a classic choice, but this recipe is incredibly versatile. Chicken, tofu, or even a mix of vegetables can be used to suit different dietary preferences. The addition of scrambled eggs adds extra richness, making this a well-rounded meal.
Cooking Tips for the Best Fried Rice
- Use Day-Old Rice (If Possible): While the instant pot makes fresh rice perfectly fluffy, using day-old rice can give you a firmer texture that holds up better when sautéed with sauces.
- Sauté for Maximum Flavor: Cooking the garlic, onions, and peppers before adding the eggs and shrimp enhances the depth of flavor.
- Customize the Heat Level: Jalapeño peppers add a mild kick, but if you love extra heat, Thai bird’s eye chilies are a great substitute. Adjust the spice to your liking.
- Balance the Sauces: A combination of soy, oyster, and fish sauce ensures a rich, savory taste. Be mindful of the saltiness and adjust according to your preference.
Substitutions & Variations
- Vegetarian Option: Swap out the shrimp for tofu or a mix of mushrooms for a plant-based alternative. Use a vegetarian oyster sauce to maintain the umami depth.
- Low-Carb Version: Substitute cauliflower rice for jasmine rice to create a low-carb variation without sacrificing flavor.
- Gluten-Free Adaptation: Use gluten-free soy sauce and tamari in place of regular soy sauce to make this dish gluten-free.
Why This Recipe Works for Any Occasion
Thai basil fried rice isn’t just a quick and easy meal—it’s also a dish that’s perfect for meal prep, entertaining guests, or simply satisfying a craving for takeout-style food at home.
Thanks to the instant pot, this dish comes together in under 40 minutes, making it ideal for busy schedules.
If you’re looking to expand your collection of instant pot recipes, Thai basil fried rice is a must-try. It’s a bold, flavorful dish that captures the essence of Thai cuisine while offering a simple, hassle-free cooking process.
Instant Pot Thai Basil Fried Rice
Equipment
- Instant Pot (or similar pressure cooker)
- Fine mesh strainer
Ingredients
- 2 cups jasmine rice
- 2 cups water or garlic broth
- ½ cup vegetable oil
- 1 large Vidalia (sweet) onion diced
- 1 large red bell pepper diced
- 2 jalapeño peppers diced (optional, for heat)
- 9 cloves garlic minced or pressed
- 2 cups Thai basil leaves or fresh tarragon leaves reserve some for garnish
- 3 large eggs
Protein Options:
- 1 pound shrimp deveined and peeled (tails on or off) (optional)
- Alternative: 1 pound diced chicken breast
Sauce Mix:
- ¼ cup low-sodium soy sauce
- ¼ cup oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons pad Thai sauce
Instructions
Prepare the Rice:
- Rinse the jasmine rice in a fine-mesh strainer until the water runs clear (about 90 seconds).
- Add the rinsed rice to the Instant Pot along with water or broth. Stir to combine.
Pressure Cook the Rice:
- Secure the lid, set the valve to sealing, and select the Manual or Pressure Cook setting on High for 3 minutes.
- After cooking, allow a 10-minute natural release, then perform a quick release.
Fluff and Set Aside:
- Open the lid, fluff the rice with a fork, transfer it to a separate bowl, and let it rest.
Sauté the Vegetables:
- Set the Instant Pot to Sauté on High and add vegetable oil.
- Once hot, stir in the onion, bell pepper, jalapeño (if using), and Thai basil/tarragon leaves.
- Sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
Cook the Eggs:
- Push the veggies to one side of the pot.
- Crack the eggs into the empty side and stir constantly to scramble.
- Once just cooked through, mix them with the vegetables.
Add Protein (Optional):
- Stir in shrimp (or chicken) and cook for 3-5 minutes until shrimp turn opaque or chicken is fully cooked.
- Press Cancel to turn off the Instant Pot.
Combine Everything:
- Return the cooked rice to the pot.
- Pour in soy sauce, oyster sauce, fish sauce, and pad Thai sauce.
- Stir well to fully coat the rice in the sauce mixture.
Serve and Garnish:
- Sprinkle reserved Thai basil or tarragon leaves on top.
- Serve hot and enjoy!
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.