Thai Basil Fried Rice

 I just happen to be growing Thai basil in our front yard this year. It's what they had a the fruit stand. It's super beautiful. When it goes to seed it's purple blooms. You can use whatever basil I'm sure. 

This is also one of those recipes where I adjust to taste a lot! So taste as you go. 

• 1.25 cups jasmine rice 
• 1.25 cups water 
• 1.5 tablespoon toasted sesame oil
• 3-4 large garlic cloves chopped
• 1/2 inch ginger chopped
• 1/3 cup cashews whole & raw or swap out for chicken breast
• 1 medium yellow onion chopped
• 1 medium red bell pepper sliced
• 1-2 green chilies sliced (optional) I keep some in the freezer pre diced up and threw in a little bit for flavor
• 2-2.5 tablespoons soy sauce
• 1/2 tablespoon oyster sauce
• 1 teaspoon sriracha or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt or to taste
• 3/4 cup thai basil 1/2 cup chopped and 1/4 cup whole 
• 1/4 cup cilantro chopped
• Can also add any veggies you like cucumbers, slices of tomato, broccoli

• Rinse rice until water turns clear and then add rice to the Instant pot along with water.
• Close the lid and press the manual or pressure cook button. Cook on high pressure for 3 minutes, with the pressure valve in the sealing position.

  Let the pressure release naturally for 10 minutes and then do a quick pressure release.
• Open the lid and fluff the rice with a fork. Then transfer the rice to another bowl and set aside.
• Now, press saute the button. There's no need to clean the pot, some rice will stick around and that's fine.

  Once the pot displays hot, add the oil and then add the garlic and ginger.
• Cook for 2 to 3 minutes until garlic, ginger starts changing color. Add cashews and cook for 1 minute.

  Then add onion, red pepper and green chili. Cook for 2 minutes.
• Then push veggies to side and add soy sauce, vegetarian oyster sauce and sriracha. Mix to combine everything together.
• Add the cooked rice back into the pot.
• Mix well and add black pepper and salt and toss to combine.
• Plug off the Instant Pot, add 1/2 cup chopped basil and chopped cilantro. Mix well until the leaves wilt.

  Finally add in 1/4 cup whole Thai basil leaves (not chopped).

Stove-top Instructions

• Cook the rice: Rinse the rice until water turns clear. Bring 1.5 cups water to a boil in a saucepan. Add the rice, stir and then lower the heat. Simmer for 10-15 minutes until all water is absorbed. 

  Follow rest of the steps as it is in a wok/pan.

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