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2 tbsp Sesame oil
12 cashews
5 cloves Garlic, peeled and minced
12 Thai basil leaves, finely chopped
1/2 cup finely chopped onions
1/4 cup each of chopped carrots, beans, baby corn, cabbage, and bell pepper
1.5 tbsp Light soy sauce
1 tbsp Thai Chili Sauce
1 tbsp Rice wine
1 tbsp vegan-friendly red chili sauce
1 tbsp Vegan-friendly mushroom sauce
1.5 tsp White pepper powder
1 recipe cooked and cooled Jasmine rice
For Garnish:
10 Thai basil leaves
Cooking Process:
Making Jasmine Rice in Instant Pot:
Wash the Jasmine rice thoroughly under running water.
Discard the water used for washing.
Combine the rice, water, salt, and sesame oil in the Instant Pot.
Close the Instant Pot, set the valve to sealing.
Turn on the IP and set it to high pressure for 3 minutes.
Wait for 10 minutes for natural pressure release.
After 10 minutes, do a quick pressure release.
Open the lid and fluff the rice with a fork.
Spread the cooked rice on a plate and allow it to cool.
Making Vegan Thai Basil Fried Rice:
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