Vegan Richa's Instant Pot Fried Rice : World Spice Merchants

Vegan Richa's Instant Pot Fried Rice

Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover vegetables. Richa's recipe is a good "basic" fried rice recipe that allows for creativity with spices and ingredients. Tofu mimics the egg, and the "eggy" flavor comes from a secret ingredient- Kala Namak- also known as Black Salt. This complex mineral compound has a rich sulfur content that blooms when cooked into a delicious umami flavor.

Richa Hingle is a longtime World Spice Merchants customer, as well as a prolific and award winning recipe developer, blogger, and photographer based here in Seattle. We've teamed up to bring you her signature Flavor Companion to go with her latest cookbook- Vegan Richa’s Instant Pot™ Cookbook It has many adaptations, swaps for allergies and special diets, full nutritional information, and will become your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.

Ingredients

Rice:

1-1/2 cups (280 g) uncooked long-grain white rice
2 teaspoons safflower or sunflower oil
1 small red onion, chopped (about 3/4 cup [120 g])
3 to 4 garlic cloves, finely chopped (1-1/2 - 2 teaspoons)
3 scallions, white and green parts separated, chopped (reserve greens for garnish)
Pinch of salt
Tofu Egg:
5 ounces (140 g) firm tofu, patted dry
1/4 teaspoon

Garlic - Powder

Garlic - Powder

The flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regard...
1/4 teaspoon

Black Salt

Black Salt

Not a true salt, Black Salt is actually a complex mineral compound with a rich sulfur content- this stuff stinks until you cook it. The sulfurous odor hits quickly and then dissipate...
1/8 teaspoon

Onion Powder

Onion Powder

Onion powder is a pantry staple that provides concentrated onion flavor in dips and rubs.
1/8 teaspoon ground :
Sauce and Vegetables:
1-1/2 teaspoons grated fresh ginger
2-1/2 tablespoons soy sauce
2 teaspoons sambal oelek or other Asian chile sauce
1 teaspoon toasted sesame oil
1/4 teaspoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
Generous pinch of freshly ground

Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite. Tellicherry is a renowned g...
Generous pinch of ground

Peppercorn - White

Peppercorn - White

White peppercorns are black peppercorns with the outer husk removed. The heat level is similar to black peppercorn, and a smoother flavor profile. White pepper combines well into cre...
1/2 cup (90 g) thinly slices or finely chopped green bell pepper
1/2 cup (90 g) thinly sliced or finely chopped red bell pepper
3/4 cup (95 g) chopped carrot
1 cup (180 g) frozen vegetables, such as carrots, beans, or green peas, thawed for 15 minutes, or finely chopped fresh vegetables
1/2 cup (70 g) fresh or thawed frozen green peas
1-1/2 cups (355 ml) plus 2 tablespoons water

Preparation

For the rice, rinse the rice and soak in warm water for at least 15 minutes while you begin the recipe.

Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion, garlic, scallion whites, and salt and cook, stirring frequently, until the onion is translucent, about 2 minutes.

For the tofu egg, crumble the tofu into a large bowl, add the garlic powder, black salt, onion powder, and turmeric if using, and toss to coat the tofu in the spices.

Move the cooked onion mixture to one side of the pot. Add the spiced tofu and cook for 1 minute. Then remove the tofu and set aside.

For the sauce and vegetables, add the ginger, 2 tablespoons of the soy sauce and the sambal oelek, sesame oil, salt, black pepper, and t=white pepper to the pot and mix well. Cook, stirring frequently, for 30 seconds, or until heated through. transfer half the mixture from the pot to a bowl and set aside.

Add the bell peppers, carrot, frozen vegetables, and 1/4 cup (35 g) of the peas to the sauce in the instant Pot and mix well. Drain the rice and add it to the pot. Add the water and give it a good stir to pick up any stuck bits. Select the Cancel setting.

Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 minutes.

Once the cooking cycle is done, let the pressure release naturally for 10 minutes, then carefully set the Pressure release Knob from sealing to Venting to release any remaining pressure.

Open the lid and stir in the remaining 1-1/2 teaspoons of soy sauce. Fluff the rice well with a spatula or fork, making sure to get to the bottom of the pot. Add the reserved tofu mixture and peas. Taste for seasoning, adjusting if needed. Transfer from the pot to a serving dish (keeping the rice in the warm pot will continue to cook and compact it.)

Garnish with the scallion greens. The fried rice will keep, refrigerated, for up to 3 days.

Notes:

- If you increase the amount of vegetables, also increase the soy sauce, sesame oil, and sambal oelek.

Variations:

- Dump-and-done fried rice: After heating the oil in the first step, add the onion, ginger, and garlic and cook for 1 minute. Add the remaining ingredients, omitting the spice-coated tofu egg, to the pot and mix well to combine. Pressure cook as instructed.

- Extra eggy flavor: Sprinkle in additional Indian black salt while fluffing the rice.

- Curry it up: Add 2 to 3 tablespoons of red or green curry paste.

- Gluten-free: Use tamari instead of the soy sauce.

- Soy-free: Use coconut aminos instead of the soy sauce, and Chickpea Flour Tofu.