Servings: 4 People
Stove Top Method
- 3 Cup Cooked Rice
- 2 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1/2 Large Onion diced fine
- 4 Tbsp Scallions White Part of Spring Onions
- 3/4 Cup Carrot sliced
- 3/4 Cup Red Bell Pepper
- 1/2 Cup Frozen Green Peas
- 3 Tbsp Soy Sauce
- 1.5 Tsp Mild Curry Powder
- 1 Tsp Sriracha Sauce Add more for spicy
- 1/2 Tsp Pepper
- 1.5 Cup Pineapple Chunks
- 1 Tsp Salt
- 3 Tbsp Green onions
Instant Pot ( Pressure Cooker Method )
- For Jasmine Rice
- 1 Cup Jasmine Rice
- 1 Cup Water
- Remaining ingredients same as Stove Top Method above.
Stove Top Method
Heat oil in a wok in high flame. Add garlic & ginger and fry for just a few seconds. Add the Onions, scallions, and saute for 1 minute.
Tip in the Mixed vegetables one by one and saute in high heat, tossing for a couple of minutes ( 4 minutes ), just enough to leave them crunchy.
Add Soya sauce, Curry Powder, Sriracha Sauce, Pepper and mix them well.
Add Rice, Pineapple Chunks and stir fry with the vegetables for 2- 3 minutes, until well combined.
Season with salt and add green onions. Mix again and serve Stove Top Vegan Fried Rice hot.
Instant Pot Method
To prepare Jasmine Rice, rinse the jasmine rice thoroughly in a fine-mesh strainer until the cloudy water clears. Approximately 60 seconds.
Add the rice to the inner pot of the pressure cooker.
Add the water, and cover with the lid, set the valve to sealing, and hit PRESSURE COOK for 3 minutes.
Once the timer beeps after 3 minutes, IP kicks offs automatically to Keep Warm function. After 10 minutes, Naturally release the pressure. Hit CANCEL, and turn valve to venting to release remaining pressure.When pin drops, carefully open lid, stir the rice and transfer them to a large bowl to cool down.
Clean the Inner Pot. Press SAUTE HIGH.
Add Sesame Oil. Once its hot, add ginger, garlic and saute for 1 minute.
Add Onions, scallions and saute for another 1 minute.
Add the vegetables – carrots, red bell pepper and green peas and saute for 2 minutes. Push the vegetables to the sides to create a little well like in the middle.
Add Soy Sauce, Curry Powder, Sriracha Sauce and Black Pepper. Stir Well to coat the vegetables.
Add Pineapple chunks, cooled rice and stir through making sure the rice is nicely mixed with the vegetables and the sauce. Press CANCEL.
Add Salt, Green Onions and stir to combine.
Serve Instant Pot Pineapple Fried Rice hot!
Calories: 303kcal | Carbohydrates: 54.5g | Protein: 6g | Fat: 7.2g | Saturated Fat: 1g | Sodium: 1310mg | Potassium: 265mg | Fiber: 5.8g | Sugar: 9.9g | Calcium: 38mg | Iron: 3mg