There’s something irresistible about Thai Basil Fried Rice—its aromatic, savory notes and vibrant colors make it both comforting and adventurous. The blend of fresh basil, garlic, and soy sauce creates a fragrant base that feels like a trip to the bustling streets of Bangkok. The addition of crispy vegetables brings a satisfying texture, making this dish a perfect example of how global flavors can feel right at home in your kitchen.
For a truly complete meal, pair it with dishes like Low Carb Broccoli Cauliflower Salad with Bacon or a refreshing Greek Zucchini Salad. The lightness and crunch of these salads complement the richness of the fried rice, adding layers of flavor and texture. Whether you’re prepping for a weeknight dinner or a casual gathering, these combos are both nourishing and delightful.
Cooking Thai dishes at home is a fantastic way to explore international flavors without leaving your kitchen. With just a few simple steps, you can master the technique of stir-frying, and a touch of fish sauce or soy sauce takes the dish to another level. Don’t be afraid to experiment with the ingredients—add your favorite veggies or toss in tofu for extra protein, making it your own culinary adventure.
What’s So Great About This Dish?
- I’ve made this dish countless times, and it never fails to hit the spot—whether I’m looking for a quick weeknight dinner or something to impress guests.
- It’s easy to adapt: I’ve swapped in veggies I have on hand, and it still tastes amazing!
- The combination of Thai basil and soy sauce gives it an irresistible, savory depth that I crave.
- Adding a bit of extra protein like tofu or tempeh really makes it filling, and it’s a great way to sneak in more plant-based meals.
- It tastes great with other dishes, making it a versatile go-to side dish or main event.
Vegetarian Thai Basil Fried Rice Recipe
Equipment
- Instant pot
- Measuring cups
- Fork (for fluffing rice)
- stirring spoon
Ingredients
Sauce
- 1 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- ½ tsp sugar
- ½ tsp dark soy sauce
- 1 tbsp vegan fish sauce
Rice
- 7 oz pan-fried tofu cubes
- 3 cups cooked Jasmine rice
- 3 garlic cloves
- ¾ cups Thai basil leaves
- 2 Thai chiles
- 1 small onion sliced
Garnish
- Salad
- Lime juice
- Cucumber slices
Instructions
- Rinse the rice until the water runs clear, then place it in the Instant Pot with water.
- Close the lid, select manual or pressure cook, and set to high pressure for 3 minutes, ensuring the valve is sealed.
- Let the pressure naturally release for 10 minutes before doing a quick release.
- Fluff the rice with a fork, transfer it to a separate bowl, and set aside.
- Press the sauté button on the Instant Pot.
- There's no need to clean the pot.
- Add oil to the hot pot, followed by garlic and ginger, and cook for 2-3 minutes until the garlic and ginger start to change color.
- Add cashews and cook for another minute.
- Then, toss in onion, red pepper, and green chili, and cook for 2 minutes.
- Push the veggies to the side and pour in soy sauce, vegetarian oyster sauce, and sriracha.
- Stir to combine everything.
- Add the cooked rice and mix well, seasoning with black pepper and salt.
- Turn off the Instant Pot, add the chopped basil and cilantro, and mix until the herbs wilt.
- Finally, stir in whole Thai basil leaves.
Notes
- Rinse the rice thoroughly to remove excess starch, helping it cook fluffier.
- Adjust the spiciness by modifying the amount of sriracha and green chili to suit your taste.
- For a richer flavor, use roasted cashews or peanuts.
| Nutrition | Value |
| Calories | 470kcal |
| Carbohydrates | 75g |
| Fibre | 4g |
| Fat | 14g |
| Protein | 11g |
Variations To Help You Customize This Dish!
- Protein Boost: Add scrambled tofu, tempeh, or edamame for extra plant-based protein. You can also toss in pan-fried paneer for a fusion twist.
- Low-Carb Option: Swap jasmine rice for cauliflower rice or quinoa to make it lighter while keeping the flavors intact.
- Nut-Free Alternative: Skip the cashews and replace them with sunflower seeds or sesame seeds for a nut-free crunch.
- Extra Umami: Stir in a splash of mushroom sauce or miso paste for a deeper, richer flavor.
- More Greens: Throw in baby spinach, bok choy, or kale along with the basil to add more nutrients.
