PREP FOR THAI FRIED RICE

STEP 1: PREP RICE

• You will need Fine Mesh Strainer

  Using a fine-mesh sieve, rinse the rice under cold running water for a couple of minutes or until the water runs clear.
• Place the strainer on a bowl and allow it to drain completely for around 5 minutes.

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

INSTANT POT THAI FRIED RICE

STEP 2: COOK RICE USING AN INSTANT POT

• You will need Instant Pot   

  Turn ON sauté (more), when it displays “HOT”, add oil. Add rice, and 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

• Preheat an oven/air fryer to 350 F. Place the tofu pieces on an air fryer tray and spray with some cooking oil. Bake for 8 minutes.

STEP 4: SAUTE VEGGIES

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

  Push the veggies to one side, add some more oil, and beaten eggs, and cook stirring occasionally, until they just begin to set.
• Add soy sauce, dark soy sauce, vegetarian oyster sauce, and 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, and roasted nuts (optional). Enjoy restaurant-style Thai Fried Rice!!

STOVETOP THAI FRIED RICE

STEP 2: COOK RICE

• Heat a saucepan over medium-high heat, and add oil. Add rice, and gently toss the rice in oil to coat.
• Add 1 and 3/4 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 the 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.

STEP 3 [OPTIONAL]: BAKE OR AIR FRY TOFU

• Preheat an oven/air fryer to 350 F. Place the tofu pieces on an air fryer tray and spray with some cooking oil. Bake for 8 minutes.

STEP 4: SAUTE VEGGIES

• Heat the saucepan. Add oil, onion, ginger-garlic, red bell peppers, broccoli, and snow peas. Sauté for 1-2 minutes, stirring frequently.
• **For vegans, skip this step

  Push the veggies to one side, add some more oil, and beaten eggs, and cook stirring occasionally, until they just begin to set.
• Add soy sauce, dark soy sauce, vegetarian oyster sauce, and salt & pepper to taste. Mix well.

STEP 5: COMBINE RICE AND VEGGIES

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