Quijote Basil fried rice

It's been a rough morning grinding our way up Johnstone Strait into the teeth of 20-26kt wind. It was a rough night as well. Thankfully we didn't feel the brunt of the 30 knots blowing out on the strait, but the night was rocked by the sea state coming in off the channel. It's supposed to settle later in the day, so we look forward to that.

Matt and I made a Thai fried rice for dinner last night that was excellent. I'll share the recipe. It's a recipe out of an instant pot book that we made in the ship's pressure cooker.

Quijote Thai Basil fried rice:
2C Jasmine rice
2C water
Rinse the rice and place in the pressure cooker with water. Pressure cook for three minutes after the rattle with 10 minute natural release, then quick release of pressure. Fluff the rice and transfer to a bowl.

1/2C veg oil
Large sweet onion
Large red bell pepper, diced
Jalapeño pepper, diced
2C fresh Thai Basil
Heat the oil in the pot without cleaning it, then add the remaining ingredients (onions through Basil). Sauté for five minutes.

Nine cloves minced garlic or garlic paste
Add the garlic and cook for one minute.

3 eggs
Shove the cooked veggies to one side of the pot, scramble the eggs in the other side and then mix with veggies.

1 pound shrimp, peeled and deveined (or chicken)
Add the shrimp (or chicken) and cook until opaque - 5 minutes. Turn off the pot.

1/4C soy sauce
1/4C oyster sauce
2 T fish sauce
2 T pad Thai sauce
Stir in the remaining gradients and the rice until fully combined.