Instant Pot Thai Fried Rice

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Quick and easy, restaurant style Instant Pot Thai Fried rice, made from scratch. One-pot dish, perfect for weeknight cravings. It’s great on it’s own or serve it as a side dish with your favorite Thai curry.

 

Thai Fried Rice

 

THAI FRIED RICE

Thai Fried Rice is a popular rice dish served in Thai restaurants. This dish is made with leftover, day old rice, some veggies, eggs or some kind of meat and is flavored with some Fish sauce, oyster sauce. Fried rice is usually served as side dish or can also be eaten by itself.

Today, I am sharing my recipe for Thai restaurant style Fried Rice. For this recipe, you can use fresh cooked rice, or use leftover rice, blog post discusses both the methods. I like to keep this dish vegetarian, hence I will be using vegetarian options, including vegetarian sauces.

I love lots of fresh veggies in my fried rice. Stir fry veggies such as bell peppers (different colors), broccoli, snow peas, carrots, peas, onion make an excellent choice of veggies. Add as many or as little you like, the more the merrier 🙂

For protein I like to add some baked or air fried firm tofu. It adds a ton of flavor, meaty texture without adding any meat, and don’t forget all the nutrient value tofu adds to this dish. 

Any fried rice would be incomplete without those sunshine eggs 🙂 I like to add eggs in my fried rice, feel free to skip them if you would like to keep this dish vegan.

For the sauces, I substitute Fish sauce with Soy sauce, and use vegetarian oyster sauce instead of oyster sauce. Thus, keeping it vegetarian.

This Thai Fried Rice recipe has never disappointed me. The taste and the flavors are just like the one you get at your local Thai restaurant. My family loves this fried rice and is in huge demand always.

Early on I used to make this recipe using day old rice, which is great for stir fries. Ever since I tried this recipe in Instant Pot, I have never looked back again. Rice cooked in Instant Pot are just so perfect for making fried rice. Try it you will be pleasantly surprised with the outcome.

Making Fried Rice has never been so convenient and the best part is I no longer need day old rice for this recipe. I can use straight uncooked rice and make this awesome Thai restaurant style Fried Rice. The best Thai Fried Rice!!

DIFFERENCE BETWEEN THAI FRIED RICE AND CHINESE FRIED RICE

Every Asian country has its own version of fried rice. In order to use those leftover, day old rice, the concept of fried rice became popular. Now, fried rice is a popular dish at all Asian restaurants, and even at homes. 

Fried rice is mainly made with leftover rice, veggies, and some kind of protein. Flavoring can be some kind of sauces, curry powder, or spices. 

The main difference between the Thai fried rice and Chinese fried rice is the use of sauce, and rice. Typically, a Thai fried rice is made with Jasmine rice, fish sauce and oyster sauce. Chinese fried rice, is made with long grain rice and uses soy sauce instead. Here’s the recipe to Chinese Fried rice I have already shared on my blog. 

Pic Shown: Thai Fried Rice

 

Thai Fried Rice

 

INGREDIENTS FOR THAI FRIED RICE

FOR RICE

1 1/2 cups (312 g) uncooked jasmine rice

1 1/2 cups (360 ml) water or broth **recipe uses water

2 tablespoon oil

1/2 tablespoon sesame oil

1 tablespoon soy sauce

1/2 tablespoon dark soy sauce

1 tablespoon vegetarian oyster sauce

FOR FRIED RICE

cooked rice **above recipe

1 medium red bell pepper, sliced

8 ounce (225 g) firm tofu, cut into 1 inch cubes (optional)

1 small head broccoli, around 6-8 broccoli florets

10-12 snow peas

3-4 cloves garlic, chopped

1/2 inch ginger, chopped

1 medium onion, sliced

3 large eggs, beaten

4 tablespoon oil, divided

1/2 tablespoon sesame oil

1 tablespoon soy sauce

1/2 tablespoon dark soy sauce

1 tablespoon vegetarian oyster sauce

salt & pepper, adjust to taste

Handful of fresh Thai basil leaves, roughly chopped

Handful of roasted nuts, cashews or peanuts (optional)

2 green onions, chopped

Pic Shown: Thai Fried Rice

 

Thai Fried Rice

 

INSTANT POT THAI FRIED RICE

STEP 1: PREP RICE

You will need  FINE MESH SIEVE

Using a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear.

Place the strainer on a bowl and allow it to drain completely, around 5 minutes.

Note: This is an important step, please do not skip it or the rice turns sticky.

STEP 2: COOK RICE USING INSTANT POT

You will need INSTANT POT   

Turn ON sauté (more), when it displays “HOT”, add oil. Add rice, gently toss the rice in oil to coat. Turn OFF sauté.

Add water and give it a good stir.

Note: Make sure the rice is not sticking to the bottom of the inner pot.

Add soy sauce, dark soy sauce and vegetarian oyster sauce. Mix well.

Turn ON Instant Pot to MANUAL / PRESSURE COOK mode (high) for 4 minutes. Turn OFF “keep warm” mode. Let pressure release naturally, around 5 minutes.

After 5 minutes, manually release the remaining pressure. Fluff the rice and transfer it to a serving dish. Set it aside to cool.

STEP 3 [OPTIONAL]: BAKE OR AIR FRY TOFU

Pre-heat an oven/air fryer at 350 F. Place the tofu pieces on an air fryer tray, spray with some cooking oil. Bake for 8 minutes.

STEP 4: SAUTE VEGGIES

Turn ON sauté (more), when it displays “HOT”, add oil, wait for few seconds. Add onion, ginger-garlic, red bell peppers, broccoli, snow peas. Sauté for 1-2 minutes, stirring frequently.

Push the veggies on one side, add some more oil, beaten eggs and cook stirring occasionally, until they just begin to set.
**For vegan, skip this step

Add soy sauce, dark soy sauce, vegetarian oyster sauce, salt & pepper to taste. Mix well.

STEP 5: COMBINE RICE AND VEGGIES

Add rice and mix everything well. Turn OFF sauté.

Toss in baked tofu (optional), fresh basil leaves, green onions, roasted nuts (optional). Enjoy restaurant style Thai Fried Rice!!

STOVE TOP THAI FRIED RICE

COOK RICE:

Heat a saucepan over medium-high heat, add oil. Add rice, gently toss the rice in oil to coat.

Add 2 cups of water and give it a good stir.

Note: Make sure the rice is not sticking to the bottom of the saucepan.

Add soy sauce, dark soy sauce and vegetarian oyster sauce. Mix well.

Bring the mixture to a boil, reduce the heat and cover the saucepan.

Simmer for 10-12 minutes or until all the water is absorbed and rice is cooked through.

Turn OFF heat. Allow rice to rest for 10 minutes.

After 10 minutes, fluff the rice and transfer it to a serving dish. Set it aside to cool.

Follow rest of the steps as discussed earlier using a wok or a pan.

Pic Shown: Thai Fried Rice

 

Thai Fried Rice

 

PRO TIPS FOR BEST THAI FRIED RICE

Sharing few tips that help me achieve non-sticky, flavorful Restaurant style Thai Fried Rice:

CHOICE OF RICE – I prefer Jasmine rice for this dish. However, any long grain rice would work in this recipe. The grains have a firm, dry texture, and are best for side dishes, pilafs, fried rice. Produces distinct firm grains that stay fluffy and separate even after cooking.

RINSE RICE – rinse the rice thoroughly. It helps remove some of the starch from the rice that can cause rice to be sticky. Use a fine mesh strainer, rinse the rice under cold running water for couple of minutes or until the water runs clear. Drain the rice well.

SOY SAUCE – I prefer premium soy sauce as it is rich in taste and is less salty. In addition to premium soy sauce, I also like to add some dark soy sauce. It gives a nice color and a bold flavor to this fried rice.

Use Tamari for gluten-free. You can find Tamari in most grocery stores. Please make sure to check the ingredients label, before buying it.

VEGETARIAN OYSTER SAUCE – In combination to soy sauce, I also like to add some vegetarian Oyster sauce. This vegetarian Oyster sauce, made with shiitake mushrooms, fresh ginger root, salt, coconut amino, mushroom water, and dates, adds a lovely flavor to this dish.

However, if you are not a fan of mushrooms, feel free to substitute it with some more soy sauce. The recipe will still tastes amazing.

PURE SESAME OIL – I absolutely love the flavor of sesame oil. It has a great aroma and tastes wonderful in Fried Rice. I think sesame oil adds a ton of flavor to this dish, a little goes a long way.

VEGGIES – veggies add nice color, flavor and freshness to the fried rice. I use whatever veggies I have in my refrigerator. Feel free to add veggies of your choice. Some of the veggies that I like to use are bell peppers, mushrooms, onions, broccoli, snow peas, green peas, cabbage, corn, baby corn, spring onions.

PROTEIN – I like the addition of eggs and tofu in this dish. Both add a nice flavor, texture and required protein to this dish. However, feel free to add protein of your choice. You can add pre-cooked or cook it and add it to the fried rice.

BROTH – You can use water or broth, both would do just fine. Broth adds an additional layer of flavors to the fried rice. Use no or low-sodium broth, as all the sauce (soy sauce, vegetarian oyster sauce) also have good amount of salt.

Pic Shown: Thai Fried Rice

 

Thai Fried Rice

 

EASY THAI FRIED RICE VARIATIONS

When it comes to fried rice, there are so many variations. The best part of this fried rice is that you can add any ingredient and still end up with a bowl full of awesomeness. Some of the variations that my family enjoys are:

VEGETABLES – veggies add nice color, flavor and freshness to the Fried Rice.
Stir-fry veggies such as carrots, onion, green peas, corn, baby corn, bell peppers, spring onions make an excellent choice for this fried rice. Add as many or as little as you like!

PROTEIN – you can use protein of your choice. Chicken, shrimp, or tofu. Recipe uses firm baked tofu.

PINEAPPLE – toss in some fresh chopped pineapple to the fried rice. Alternatively, you can also add some grilled pineapple, for that charred flavor.

BROWN RICE – for a healthier version of fried rice, use brown rice instead of white. It tastes equally good, do give it try.

QUINOA – this is my favorite, quinoa fried rice. I use quinoa instead of rice. It’s wholesome, full of nutrients, and a fun, flavorful way to enjoy quinoa.

FREQUENTLY ASKED QUESTIONS

HOW TO MAKE FRIED RICE GLUTEN-FREE

For gluten-free fried rice, substitute Tamari instead of soy sauce. Use gluten-free, vegetarian Oyster sauce.

HOW TO MAKE FRIED RICE VEGAN

Simply, skip the eggs in the fried rice for a vegan alternative. 

HOW TO MAKE FRIED RICE WITH LEFTOVER RICE

Making fried rice using leftover rice is a great way of using those day old rice. You will need around 4 cups of cooked Jasmine rice. Skip the cooking of the rice and follow the recipe discussed as of STOVE TOP THAI FRIED RICE

CAN FRIED RICE BE FROZEN

Yes, you can easily freeze this fried rice for up to a month. If planning on freezing, skip any egg or meat.

Divide the rice into freezer safe containers or Ziploc bags and freeze it.

Defrost the fried rice in the refrigerator or on a counter top. Reheat and serve.

HOW TO REHEAT FRIED RICE

You can reheat the fried rice on Stove top or in a microwave.

FOR STOVE TOP REHEATING – On a medium heat, in a skillet, add rice, couple of tablespoon of water, mix and cover for 3-5 minutes. Mix and serve.

FOR MICROWAVE REHEATING – In a microwave safe bowl, add rice, couple of tablespoon of water, cover the bowl with some lid or plate, so that moisture will be trapped inside and steam the rice.

HOW LONG DOES FRIED RICE STAY GOOD

Fried rice stays good for 3-5 days in the refrigerator. Store it a airtight container in the refrigerator. Reheat and serve.

You can freeze the fried rice for up to a month. Defrost in the refrigerator, reheat and serve.

Pic Shown: Thai Fried Rice

 

Thai Fried Rice

 

TRIED THIS RECIPE ?

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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SOME MORE RECIPES FROM BLOG!! 

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Chocolate Babka [with 16 different sweet and savory filling ideas]

Chinese Fried Rice

Chicken Gnocchi Soup

 

Instant Pot Thai Fried Rice

Quick and easy, restaurant style Instant Pot Thai Fried rice, made from scratch. One-pot dish, perfect for weeknight cravings. It’s great on it’s own or serve it as a side dish with your favorite Thai curry.
Course Main Course, Side Dish
Cuisine Thai
Keyword easy instant fried rice, fried rice, instant pot fried rice, instant pot thai fried rice, restaurant style fried rice, Thai fried rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR THAI FRIED RICE

    FOR RICE

    • 1 1/2 cups (312 g) uncooked jasmine rice
    • 1 1/2 cups (360 ml) water or broth **recipe uses water
    • 2 tablespoon oil
    • 1/2 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1/2 tablespoon dark soy sauce
    • 1 tablespoon vegetarian oyster sauce

    FOR FRIED RICE

    • cooked rice **above recipe
    • 1 medium red bell pepper, sliced lengthwise
    • 8 ounce (225 g) firm tofu, cut into 1 inch cubes (optional)
    • 1 small head broccoli, around 6-8 broccoli florets
    • 10-12 snow peas
    • 3-4 cloves garlic, chopped
    • 1/2 inch ginger, chopped
    • 1 medium onion, sliced lengthwise
    • 3 large eggs
    • 4 tablespoon oil, divided
    • 1/2 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1/2 tablespoon dark soy sauce
    • 1 tablespoon vegetarian oyster sauce
    • salt & pepper, adjust to taste
    • Handful of fresh Thai basil leaves, roughly chopped
    • Handful of roasted nuts, cashews or peanuts (optional)
    • 2 green onions, chopped

    Instructions

    INSTANT POT THAI FRIED RICE

      STEP 1: PREP RICE

      • You will need FINE MESH SIEVE
      • Using a fine mesh sieve, rinse the rice under cold running water for couple of minutes or until the water runs clear.
      • Place the strainer on a bowl, and allow it to drain completely, around 5 minutes.
        Note: This is an important step, please do not skip it or the rice turns too sticky.

      STEP 2: COOK RICE USING INSTANT POT

      • You will need INSTANT POT
      • Turn ON sauté (more), when it displays “HOT”, add oil. Add rice, gently toss the rice in oil to coat. Turn OFF sauté.
      • Add water and give it a good stir.
        Note: Make sure the rice is not sticking to the bottom of the inner pot.
      • Add soy sauce, dark soy sauce and vegetarian oyster sauce. Mix well.
      • Turn ON Instant Pot to MANUAL / PRESSURE COOK mode (high) for 4 minutes. Turn OFF “keep warm” mode. Let pressure release naturally, around 5 minutes.
      • After 5 minutes, manually release the remaining pressure. Fluff the rice and transfer it to a serving dish. Set it aside to cool.

      STEP 3 [OPTIONAL]: BAKE OR AIR FRY TOFU

      • Pre-heat an oven/air fryer at 350 F. Place the tofu pieces on an air fryer tray, spray with some cooking oil. Bake for 8 minutes.

      STEP 4: SAUTE VEGGIES

      • Turn ON sauté (more), when it displays “HOT”, add oil, wait for few seconds. Add onion, ginger-garlic, red bell peppers, broccoli, snow peas. Sauté for 1-2 minutes, stirring frequently.
      • Push the veggies on one side, add some more oil, beaten eggs and cook stirring occasionally, until they just begin to set.
        **For vegan, skip this step
      • Add soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, salt & pepper to taste. Mix well.

      STEP 5: COMBINE RICE AND VEGGIES

      • Add rice and mix everything well. Turn OFF sauté.
      • Toss in baked tofu (optional), fresh basil leaves, green onions, roasted nuts (optional). Enjoy restaurant style Thai Fried Rice!!

      STOVE TOP THAI FRIED RICE

        COOK RICE:

        • Heat a saucepan over medium-high heat, add oil. Add rice, gently toss the rice in oil to coat.
        • Add 2 cups of water and give it a good stir.
          Note: Make sure the rice is not sticking to the bottom of the saucepan.
        • Add soy sauce, dark soy sauce and vegetarian oyster sauce. Mix well. Bring the mixture to a boil, reduce the heat and cover the saucepan.
        • Simmer for 10-12 minutes or until all the water is absorbed and rice is cooked through. Turn OFF heat. Allow rice to rest for 10 minutes.
        • After 10 minutes, fluff the rice and transfer it to a serving dish. Set it aside to cool. Follow rest of the steps as discussed earlier using a wok or a pan.

        Video

        Notes

        Please refer to the recipe post for the following:
        1. Pro Tips For Best Thai Fried Rice
        2. Easy Thai Fried Rice Variations
        3. Frequently Asked Questions

         

        Jyoti Behrani

        Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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