Instant Pot Vegan Fried Rice
Oct 18, 2024
Instant Pot Vegan Fried Rice
Serves: 6-8 • Total Time: 30 mins • FODMAP Rating: Low
Below I have the directions that include theSauté function, but honestly, I just throw everything into the instant pot, except the frozen veggies, and then turn it on. I add the veggies at the end after it's cooked to cool it down and keep it tasting fresh. It makes for the perfect dump and go meal. Throw everything in, then walk away.
Ingredients:
- 2 cups brown rice (short or long grain)
- 1 package firm tofu (about 14 oz, drained and crumbled to resemble scrambled eggs)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon turmeric (for color and mild flavor)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- Dash of black pepper
- 14 oz bag of frozen mixed vegetables (peas, corn, carrots, green beans, etc.)
- 3 cups veggie broth (4 cups will make it too mushy, trust me)
- 4 tablespoons soy sauce (or more for taste)
- 2 tablespoons rice vinegar
- 4 green onions, sliced (for garnish)
Instructions:
1. Prep the Tofu:
- Crumble the drained tofu into small, scrambled pieces. Set aside.
2. Sauté the Garlic and Tofu:
- Set the Instant Pot to "Sauté" mode and add a splash of water or broth to prevent sticking.
- Add minced garlic and chopped onion, sautéing for about 2-3 minutes until fragrant and softened.
- Add the crumbled tofu, turmeric, nutritional yeast, salt, and pepper. Stir for 2-3 minutes until the tofu is lightly golden and evenly colored. Turn off "Sauté" mode.
3. Add the Rice and Veggies:
- Add the uncooked brown rice, frozen mixed vegetables, soy sauce, and veggie broth. Stir to combine all ingredients evenly.
4. Cook:
- Secure the lid and set the Instant Pot to "Pressure Cook" on high for 22 minutes.
- Once the cooking time is done, allow the pressure to naturally release for a few minutes, then perform a quick release to vent any remaining pressure.
5. Fluff and Adjust:
- Open the lid and fluff the rice with a fork. Taste and adjust seasoning with more soy sauce or salt if needed.
6. Serve:
- Garnish with sliced green onions and serve hot. This recipe serves 6-8 people, making it perfect for a larger meal or batch cooking.
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