Instant Pot Fried Rice Recipe – Sesame Garlic & Thai Basil Flavors

Last Updated on 6 months ago by Neha Deshmukh

Instant Pot Fried Rice Recipe – Sesame Garlic & Thai Basil Flavors

Hey everyone! If you’re anything like me, a quick, flavorful, and satisfying meal is always a good idea. And honestly, nothing beats a good fried rice. I first made this version in my Instant Pot when I was craving takeout but didn’t want to leave the house – and it’s been a weeknight staple ever since! It’s packed with fragrant sesame and garlic, a little kick from green chilies, and the fresh, vibrant taste of Thai basil. Trust me, you’ll love it.

Why You’ll Love This Recipe

This Instant Pot fried rice is seriously a game-changer. It’s unbelievably fast – ready in under 30 minutes! The Instant Pot makes perfectly cooked rice every time, which is the foundation of amazing fried rice. Plus, the flavors are just incredible. The combination of soy sauce, vegetarian oyster sauce, and a touch of sriracha creates a savory, umami-rich base that’s totally addictive.

Ingredients

Here’s what you’ll need to make this delicious Instant Pot fried rice:

• 1.25 cups jasmine rice (about 180g)
• 1.25 cups water (300ml)
• 1.5 tablespoons toasted sesame oil (15ml)
• 3-4 garlic cloves, minced
• 0.5 inch ginger, grated
• 0.33 cup cashews
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 2-2.5 tablespoons soy sauce
• 0.5 tablespoon vegetarian oyster sauce
• 1 teaspoon sriracha (or more, to taste)
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt
• 0.75 cup Thai basil, chopped
• 0.25 cup cilantro, chopped

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Jasmine Rice: This is my go-to for fried rice! It’s fragrant, slightly sticky, and has a beautiful texture. You can find it at most Asian grocery stores and many supermarkets now.
• Toasted Sesame Oil: Don’t skip this! It adds a huge amount of flavor. Make sure it’s toasted sesame oil, not just regular sesame oil. The toasting process gives it that nutty, rich aroma.
• Vegetarian Oyster Sauce: This is a secret weapon for umami. It’s made from mushrooms, so it’s completely vegetarian, but it mimics the savory depth of traditional oyster sauce. You can usually find it in the Asian section of larger supermarkets or online.
• Thai Basil: This isn’t the same as Italian basil! Thai basil has a slightly anise-like flavor that’s essential for authentic Southeast Asian cuisine. It’s worth seeking out – it makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Add the rinsed rice and water to your Instant Pot.
2. Close the lid, making sure the valve is set to sealing. Set the Instant Pot to high pressure for 3 minutes.
3. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
4. Fluff the rice with a fork and transfer it to a bowl. Set it aside – we’ll add it back in later.
5. Now, press the sauté function on your Instant Pot. Add the sesame oil, minced garlic, and grated ginger. Sauté for 2-3 minutes, until fragrant. Your kitchen should smell amazing right about now!
6. Add the cashews and toast for about a minute, stirring constantly. Then, add the diced onion and red bell pepper, along with the chopped green chilies. Cook for another 2 minutes, until the vegetables are slightly softened.
7. Push the vegetables to one side of the pot. Add the soy sauce, vegetarian oyster sauce, and sriracha to the empty space. Mix well to combine.
8. Return the cooked rice to the pot. Add the black pepper and salt. Toss everything together until the rice is evenly coated with the sauce and vegetables.
9. Turn off the Instant Pot. Stir in the chopped Thai basil and cilantro until they’re just wilted.
10. Finally, gently fold in the whole Thai basil leaves. Serve immediately with your favorite curry or enjoy it as a standalone dish.

Expert Tips

• Don’t overcook the rice! Perfectly cooked rice is key. If it’s mushy, your fried rice will be mushy too.
• High heat is your friend. Sautéing the vegetables quickly over high heat helps them retain their crispness.
• Taste as you go. Adjust the amount of soy sauce, sriracha, and salt to your liking.

Variations

• Vegan Adaptation: Double-check your vegetarian oyster sauce to ensure it’s vegan-friendly (some contain honey).
• Spice Level Adjustment: If you’re sensitive to heat, start with just one green chili or remove the seeds before chopping. For extra spice, add a pinch of red pepper flakes.
• Protein Additions: My family loves adding cooked tofu, diced chicken, or shrimp to this fried rice. About 1 cup of cooked protein is perfect.
• Festival Adaptations: During Lunar New Year, my mom always adds diced Chinese sausage (lap cheong) for extra flavor and good luck!

Serving Suggestions

This fried rice is fantastic on its own, but it also pairs beautifully with:

• A flavorful Thai green curry
• Spring rolls with peanut sauce
• A simple cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

FAQs

• Can I use brown rice instead of jasmine rice? You can, but you’ll need to adjust the cooking time and water ratio. Brown rice generally requires more water and a longer cooking time in the Instant Pot.
• What is vegetarian oyster sauce and where can I find it? It’s a mushroom-based sauce that mimics the flavor of traditional oyster sauce. You can find it in the Asian section of most large supermarkets or online.
• How can I adjust the heat level of this fried rice? Start with less sriracha and fewer green chilies. You can always add more, but you can’t take it away!
• Can I make this fried rice ahead of time? It’s best enjoyed fresh, but you can cook the rice and chop the vegetables ahead of time to save time.
• What’s the best way to prevent the rice from sticking in the Instant Pot? Rinsing the rice thoroughly before cooking helps a lot. Also, make sure to use the sauté function to create a bit of a barrier between the rice and the bottom of the pot.