Instant Pot Thai Basil Fried Rice Recipe:
The Instant Pot Thai Basil Fried Rice Recipe uses jasmine rice, thai basil, and a few sauces to make a quick and simple rice dish in the Thai style.
- 2 tablespoon sesame oil
- 3 cloves garlic minced
- 2 thai green or red chillies
- 1 medium yellow onion finely chopped
- one cup jasmine rice
- 1 medium red bell pepper cut into julienne
- ½ inch ginger minced
- 1 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sriracha adjust to taste
Easy Tteokbokki (Spicy Korean Rice Cakes)
- salt adjust to taste
- black pepper powder adjust to taste
- ¼ cup cilantro (coriander leaves)
- ½ cup thai basil
- 8-10 cashews optional
Instant Pot Approach:
- On your Instant Pot, click SAUTE. Once the oil is heated, add the minced garlic, ginger, and Thai chilies and sauté for 30 seconds or until fragrant.
- The onions are then added and sauteed for about 2 minutes, or until tender.
- Bell pepper, rinsed jasmine rice, water, and salt should all be added. Deglaze the pot, that is, scrape out any food bits that are stuck to the pot to prevent BURN warning.
- Put the pot’s lid on. The timer should be set to 4 minutes, and the pot should be on MANUAL/PRESSURE COOK (High Pressure).
Korean Street Toast (Gilgeori Toast)
- Allow the pressure to naturally release for 10 minutes after the instant pot sounds, and then manually quickly release the pressure after that.
- Switch to SAUTE mode. Add soy sauce, sriracha, or red chili sauce after pushing cooked rice to the side. To meld everything together, stir.
- Add the Thai basil (roughly torn), cilantro (coriander leaves), roasted cashews (optional), black pepper, and salt after that. The leaves should wilt after a good tossing.
- Rice with Thai basil in a pressure cooker is prepared.
Stovetop Pot Approach:
- Heat oil to a medium-high temperature in a sizable pan or wok. When the oil is hot, add the minced garlic, ginger, and Thai chilies and cook for 30 seconds or until fragrant.
- After that, add the onions and cook for about 2 minutes, or until they become tender.
- The vegetables will then be added and stir-fried until they are crisp and tender.
- Then add the soy sauce and sriracha and cook on a high heat, turning frequently so as not to burn.
- Add the cooked or remaining rice, salt, and freshly ground black pepper to this, and gently stir to combine.
- Add the Thai basil, cilantro, and optional roasted cashews last. The leaves should wilt after a good tossing. For two to three minutes, heat this on a low flame.
- Now the Thai Basil Fried Rice are ready. Enjoy