Vegan Instant Pot Teriyaki Fried Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Pressure build up and release
10 mins
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Total Time
30 mins
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Servings
4
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Calories
438 kcal
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Course
Main Course
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Cuisine
Japanese
Vegan Instant Pot Teriyaki Fried Rice
Description
The dish starts by preparing a teriyaki sauce mixing soy sauce, maple syrup, brown sugar, fresh minced ginger and garlic, rice wine vinegar, molasses, water, and seasonings. Half the sauce is reserved and split: one part with sesame seeds, the other thickened with cornstarch after cooking. White basmati rice is washed and soaked prior to cooking to improve texture. Cubed tofu is sautéed in the Instant Pot to a golden color before adding rice, vegetables, seasonings, and half the sauce with sesame seeds. The mixture is pressure cooked, quickly releasing pressure afterward.
Once cooked, the thickened teriyaki sauce is mixed into the rice, giving it a glossy finish and concentrated flavor. The rice holds its shape and is nicely flavored by the balanced sweet and savory sauce, while the vegetables provide texture contrast. This one-pot meal suits vegan diets and can be made with various vegetables.
Alternate grains like quinoa or millet can be used with adjusted cooking times and water amounts. On the stove top, similar steps apply with partial coverage and simmering. The recipe notes give options for ingredient swaps and cooking variations to suit preferences or equipment.
Ingredients
For the Teriyaki Sauce-
- 1/4 cup soy sauce or use tamari to make it gluten-Free
- 3 tbsp maple syrup
- 1.5-2 tbsp brown sugar or regular sugar
- 2 tsp ginger fresh, minced
- 2 tsp garlic minced, fresh
- 1 tbsp rice wine vinegar
- 1 tsp molasses
- 2 tsp cornstarch
- 2 tsp sesame seeds
- 2 tbsp water
For the Fried Rice
- 1.5 cups white rice washed and soaked for 15 minutes, I use basmati
- 2 cups Veggies such as zucchini, stir fry mix, peppers, carrots, peas, etc
- 7 oz tofu pressed and cubed into small pieces. You can also use 1 cup of slightly mashed chickpeas instead, extra firm
- 1/4 tsp salt
- 1/4 tsp pepper flakes
- green onion chopped, for garnish
Instructions
- Mix the soy sauce, maple syrup, sugar, ginger, garlic, vinegar, molasses and water, until well combined. Reserve half of the sauce. Add the sesame seeds to one half of the sauce, and add cornstarch to the other half of the sauce.
- In an instant pot, select sauté then add 2 tsp of oil. Once the oil is hot, add in the tofu and cook until it is golden on some sides.
- Switch off sauté. drain the rice and add it to the instant pot. Add in the vegetables, salt, pepper, and half of the teriyaki sauce that has sesame seeds. Add 1.5 cups of water, and mix really well.
- Close the lid, select pressure cook for 5 minutes at high pressure. Let the pressure release naturally for 8 minutes. Then carefully quick release, then open the lid.
- Meanwhile, mix the teriyaki sauce that has cornstarch in it so that the cornstarch that has settled will mix in again. Then heat that mixture in a microwave or in a skillet until the sauce thickens a little bit.
- Remove the fried rice from the instant pot into a large bowl and fluff it. Then drizzle the thickened teriyaki sauce all over, but don't completely mix it so that there are swirls of some concentrated teriyaki sauce all over in the fried rice. You can also serve half of that sauce on the side instead of mixing all up, for people who want that extra punch of the teriyaki sauce, while eating the fried rice.
- Top it with Green Onions, and more sesame seeds, and serve.
Notes
- This dish can be made with quinoa or millet instead of rice; adjust pressure cooking time accordingly (e.g., 4 minutes for quinoa).
- To prepare on the stovetop, soak rice, sauté tofu, then cook vegetables and rice with sauce and water covered partially, simmering 15-17 minutes.
- After cooking, stir in the thickened teriyaki sauce to coat the rice evenly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 88g | 29% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 730mg | 30% |
| Potassium | 378mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 4658IU | 93% |
| Vitamin C | 10mg | 11% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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