Instant Pot Thai Basil Fried Rice
This Thai Basil Fried Rice is a flavorful mix of sweet, spicy, and savory elements, all conveniently prepared in an Instant Pot. With tender shrimp (or chicken), aromatic Thai basil (or tarragon), and a rich umami sauce blend, this dish comes together quickly for an easy, satisfying meal.
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
Protein Swap: If using chicken instead of shrimp, add diced chicken in Step 6 and sauté until fully cooked before proceeding.
Vegetarian Option: Skip the shrimp/chicken and add extra vegetables like mushrooms or tofu.
Make it Spicier: Increase the number of jalapeños or drizzle with sriracha before serving.
Rice Substitutes: While jasmine rice works best, you can use basmati or long-grain white rice—adjust cooking times slightly if needed.
Tried this recipe?Let us know how it was!