Imagine bringing the vibrant flavors of Thailand right into your kitchen with minimal effort and maximum deliciousness! This Instant Pot Thai Basil Fried Rice is about to become your new weeknight superhero - a one-pot wonder that transforms ordinary ingredients into an extraordinary meal that will transport your taste buds straight to the bustling streets of Bangkok. Whether you're a busy professional, a home cook looking to impress, or simply craving an authentic Thai-inspired dish, this recipe promises restaurant-quality flavor with home-cooking convenience.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (bell peppers, carrots, peas)
- 1 cup cooked chicken or tofu, diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping vegetables, mincing garlic, and dicing chicken or tofu into small, uniform pieces.
- Set Instant Pot to Sauté mode and add a tablespoon of oil. Heat until shimmering and add minced garlic, sautéing for 30 seconds until fragrant.
- Add beaten eggs to the pot and scramble quickly, breaking into small pieces. Remove eggs and set aside.
- In the same pot, add mixed vegetables and cook for 2-3 minutes until slightly tender but still crisp.
- Add cooked rice, diced chicken or tofu, soy sauce, oyster sauce, and fish sauce. Stir thoroughly to combine and distribute sauces evenly.
- Cook the mixture for 3-4 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Return scrambled eggs to the pot and gently fold into the rice mixture.
- Turn off heat and fold in fresh basil leaves, allowing their aroma to infuse into the rice.
- Season with salt and pepper to taste, and garnish with additional fresh basil leaves if desired.
- Serve hot directly from the Instant Pot, ensuring each serving has a mix of rice, proteins, and vegetables.
Tips
- Use day-old rice for the best texture - freshly cooked rice can become mushy in the Instant Pot.
- Ensure your vegetables are chopped uniformly for even cooking and consistent flavor distribution.
- Don't skip the fresh basil at the end - it's the secret ingredient that gives this dish its authentic Thai aroma.
- For a vegetarian version, substitute chicken with extra-firm tofu or additional mixed vegetables.
- Adjust the sauces to your taste - some prefer more fish sauce for umami, others might want less.
- If you like heat, add a few Thai chili peppers or a dash of sriracha when sautéing the garlic.
- Serve immediately for the best texture and to preserve the fresh basil's vibrant flavor and color.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 33g
Protein: 22g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 216mg
