I just made Vegan Thai Basil Fried Rice in the Instant Pot that somehow tastes insanely layered and has a defiant cashew crunch you won’t believe.
I’m obsessed with this Vegan Thai Basil Fried Rice because it hits every corner of lazy weeknight cravings. I love that the jasmine rice gets fluffy while the basil punches through with that sharp herbal kick.
The whole thing is loud in the best way: salty soy, tangy lime, little heat, plus the crunch of roasted cashews that makes me forget takeout. And it feels unfairly quick in the Instant Pot Recipes Vegetarian world, like cheating without guilt.
I keep going back for seconds. No frills, just bright, punchy, slightly messy rice that actually satisfies and always leaves me smiling.
Ingredients
- Jasmine rice: fluffy base that soaks up all the saucy goodness.
- Vegetable broth: adds subtle savory depth, makes rice not taste flat.
- Firm tofu: meaty, protein-packed bites that get a little golden and chewy.
- Neutral oil: helps everything sear without weird flavor, reliable workhorse.
- Toasted sesame oil: nutty finish, use sparingly or it’ll steal the show.
- Garlic: punchy aromatics, wakes up the whole dish fast.
- Onion: sweet, soft background flavor that keeps things cozy.
- Carrot: fresh crunch and little pops of sweetness.
- Frozen peas: bright color and tender pops, easy veggie win.
- Red bell pepper: sweet, crisp strips that add color and brightness.
- Soy sauce: salty umami glue that ties everything together.
- Lime juice: sharp tang that cuts through the richness.
- Brown sugar: just enough sweet to balance the salty and sour.
- Red pepper flakes: optional heat kick, a little goes a long way.
- Thai basil: fragrant, peppery leaves that smell like Thailand.
- Green onions: fresh bite and pretty green flecks on top.
- Roasted cashews: crunchy, buttery contrast and fun texture.
- Salt and pepper: season to taste, keeps everything honest.
Ingredient Quantities
- 1 cup jasmine rice, rinsed well
- 1 cup vegetable broth or water
- 8 ounces firm tofu, pressed and cubed
- 2 tablespoons neutral oil (vegetable or peanut)
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup carrot, small dice
- 1/2 cup frozen peas, thawed
- 1 red bell pepper, thinly sliced
- 3 tablespoons soy sauce or tamari (use more to taste)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar or coconut sugar
- 1/2 teaspoon red pepper flakes or 1 small Thai chile, minced, optional
- 1 cup fresh Thai basil leaves, packed (about 1 large handful)
- 2 green onions, sliced
- 1/2 cup roasted cashews, roughly chopped
- Salt and black pepper to taste
How to Make this
1. Press the tofu for at least 15 minutes while you prep other things — wrap it in a towel and put a heavy plate on top so it firms up, then cube it into bite sized pieces.
2. Rinse the jasmine rice under cold water until the water runs mostly clear; add to the Instant Pot with 1 cup vegetable broth or water, lock the lid and cook on High Pressure for 4 minutes, then natural release for 10 minutes. Quick fluff with a fork and set aside.
3. While the rice cooks or rests, heat 1 tablespoon neutral oil in the Instant Pot on Sauté, add the cubed tofu and sear until golden on most sides, about 6 to 8 minutes. Remove tofu to a plate and set aside.
4. Add the remaining 1 tablespoon neutral oil plus the toasted sesame oil to the pot. Toss in the minced garlic and finely chopped onion, sauté 1 to 2 minutes until fragrant and slightly translucent.
5. Add the diced carrot and sauté 2 to 3 minutes more, then stir in the thawed peas and sliced red bell pepper, cooking until the veggies are tender crisp, about 2 minutes.
6. Push the veg to the side, add the cooked rice back into the pot and drizzle in the soy sauce or tamari, lime juice, and brown sugar. Sprinkle in the red pepper flakes or minced Thai chile if using. Stir well and let the rice crisp a little on the bottom by keeping the pot on Sauté for 2 to 3 minutes, stirring occasionally so it doesn’t burn.
7. Return the seared tofu to the rice and gently fold to combine, tasting and adding more soy sauce, salt or black pepper as needed.
8. Turn off the heat and stir in the packed Thai basil leaves and sliced green onions so they wilt but stay bright; the residual heat will release the basil aroma.
9. Fold in the roughly chopped roasted cashews for crunch right at the end so they stay crisp.
10. Serve hot with extra lime wedges and more chopped basil or green onion if you want — this keeps great as leftovers and you can add a splash of soy or a little chili oil when reheating.
Equipment Needed
1. Instant Pot or electric pressure cooker (for rice and sautéing)
2. Cutting board and a sharp chef’s knife
3. Heavy plate and clean kitchen towel or paper towels (to press the tofu)
4. Large spatula or wooden spoon for stirring and folding
5. Measuring cups and spoons
6. Fork for fluffing rice and a slotted spoon for removing tofu
7. Small bowl and tongs or chopsticks for mixing and serving
FAQ
Instant Pot Thai Basil Fried Rice (Vegan) Recipe Substitutions and Variations
- Jasmine rice: substitute with long grain white rice, basmati (slightly nuttier), or short grain sushi rice if you like it stickier. Note cooking times and water ratios change a bit.
- Firm tofu: swap for tempeh, seitan, or extra-firm chickpea tofu. Tempeh gives nuttier bite, seitan is meaty, chickpea tofu holds up well when fried.
- Soy sauce or tamari: use coconut aminos for a milder, slightly sweeter gluten free option, or liquid aminos. You can also mix low sodium soy with a splash of mushroom soy for depth.
- Thai basil: replace with sweet basil, holy basil if you find it, or a mix of fresh cilantro and mint in a pinch for bright herbal notes. Flavor will shift but still tasty.
Pro Tips
1. Press the tofu longer if you can, like 30 minutes instead of 15. It makes a big difference, less soggy, cooks up way crispier and soaks up the sauce better. If you’re in a rush, pat it super dry with paper towels and give each cube a little toss in cornstarch for extra browning.
2. Rinse the rice until the water is almost clear and don’t skip the natural release. It keeps the grains separate and not mushy. If your rice still seems sticky, spread it on a plate to cool a little before tossing with the soy mix so it won’t clump.
3. Don’t overcrowd the pan when searing tofu. Do it in batches so each piece gets golden edges. Use a hot pan and resist the urge to move them too much in the first couple minutes, they’ll release naturally once browned.
4. Add the basil and green onion off the heat, stir them in at the end so they stay bright and aromatic. Same for the cashews, add them last so they keep their crunch. If you like extra heat or acidity, finish with a squeeze of lime and a few drops of sesame oil right before serving.
Instant Pot Thai Basil Fried Rice (Vegan) Recipe
I just made Vegan Thai Basil Fried Rice in the Instant Pot that somehow tastes insanely layered and has a defiant cashew crunch you won't believe.
3
servings
600
kcal
Equipment: 1. Instant Pot or electric pressure cooker (for rice and sautéing)
2. Cutting board and a sharp chef’s knife
3. Heavy plate and clean kitchen towel or paper towels (to press the tofu)
4. Large spatula or wooden spoon for stirring and folding
5. Measuring cups and spoons
6. Fork for fluffing rice and a slotted spoon for removing tofu
7. Small bowl and tongs or chopsticks for mixing and serving
Ingredients
-
1 cup jasmine rice, rinsed well
-
1 cup vegetable broth or water
-
8 ounces firm tofu, pressed and cubed
-
2 tablespoons neutral oil (vegetable or peanut)
-
1 tablespoon toasted sesame oil
-
3 cloves garlic, minced
-
1 small onion, finely chopped
-
1/2 cup carrot, small dice
-
1/2 cup frozen peas, thawed
-
1 red bell pepper, thinly sliced
-
3 tablespoons soy sauce or tamari (use more to taste)
-
1 tablespoon lime juice
-
1 teaspoon brown sugar or coconut sugar
-
1/2 teaspoon red pepper flakes or 1 small Thai chile, minced, optional
-
1 cup fresh Thai basil leaves, packed (about 1 large handful)
-
2 green onions, sliced
-
1/2 cup roasted cashews, roughly chopped
-
Salt and black pepper to taste
Directions
- Press the tofu for at least 15 minutes while you prep other things — wrap it in a towel and put a heavy plate on top so it firms up, then cube it into bite sized pieces.
- Rinse the jasmine rice under cold water until the water runs mostly clear; add to the Instant Pot with 1 cup vegetable broth or water, lock the lid and cook on High Pressure for 4 minutes, then natural release for 10 minutes. Quick fluff with a fork and set aside.
- While the rice cooks or rests, heat 1 tablespoon neutral oil in the Instant Pot on Sauté, add the cubed tofu and sear until golden on most sides, about 6 to 8 minutes. Remove tofu to a plate and set aside.
- Add the remaining 1 tablespoon neutral oil plus the toasted sesame oil to the pot. Toss in the minced garlic and finely chopped onion, sauté 1 to 2 minutes until fragrant and slightly translucent.
- Add the diced carrot and sauté 2 to 3 minutes more, then stir in the thawed peas and sliced red bell pepper, cooking until the veggies are tender crisp, about 2 minutes.
- Push the veg to the side, add the cooked rice back into the pot and drizzle in the soy sauce or tamari, lime juice, and brown sugar. Sprinkle in the red pepper flakes or minced Thai chile if using. Stir well and let the rice crisp a little on the bottom by keeping the pot on Sauté for 2 to 3 minutes, stirring occasionally so it doesn’t burn.
- Return the seared tofu to the rice and gently fold to combine, tasting and adding more soy sauce, salt or black pepper as needed.
- Turn off the heat and stir in the packed Thai basil leaves and sliced green onions so they wilt but stay bright; the residual heat will release the basil aroma.
- Fold in the roughly chopped roasted cashews for crunch right at the end so they stay crisp.
- Serve hot with extra lime wedges and more chopped basil or green onion if you want — this keeps great as leftovers and you can add a splash of soy or a little chili oil when reheating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 456g
- Total number of serves: 3
- Calories: 600kcal
- Fat: 30.8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 13.3g
- Cholesterol: 0mg
- Sodium: 933mg
- Potassium: 533mg
- Carbohydrates: 67g
- Fiber: 6g
- Sugar: 4g
- Protein: 16g
- Vitamin A: 2000IU
- Vitamin C: 32mg
- Calcium: 98mg
- Iron: 2.7mg