pot rice

This whole-grain fried rice studded with veggies and tofu uses an Instant Pot and the ingenious “pot-in-pot” method. The vegetables and tofu are cooked in the bottom of the pot while the rice is cooked in a small inner cooking pot and trivet (both available online).

Active time: 15 minutes Total time: 1 hour, 5 minutes

Pressure Cooker Tofu and Vegetable Fried Rice

Ingredients

  • 2 tbsp canola or avocado oil
  • 3 medium garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1/2 medium onion, chopped
  • 2 large carrots, peeled and sliced in ¼-in rounds
  • 2 stalks celery, sliced
  • 1 cup (75g) shiitake mushrooms, stems discarded, caps thickly sliced
  • 1/4 cup (60g) low-sodium vegetable broth
  • 8 oz (227g) extra-firm tofu, cut into 1/2-in cubes
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 ½ cups (260g) water
  • 2 tsp sriracha or other hot sauce
  • 1 ¼ cups (230g) long-grain brown rice, rinsed and drained
  • 1/2 cup (67g) frozen peas, defrosted
  • 1 egg, beaten
  • 2 green onions, thinly sliced

Directions

Put the oil in the Instant Pot, select “SAUTE”, and adjust to medium/normal heat. Add the onions, garlic and ginger and cook, stirring frequently, until the onions soften slightly, about 3 minutes. Press CANCEL. Add the carrots, celery and mushrooms.

Add the broth and scrape up any browned bits on the bottom of the pot. In a medium bowl, combine the tofu, soy sauce, vinegar and sriracha and toss to coat. Pour into the pot but don’t stir.

Place a tall trivet with 2-in feet in the pot over the tofu-vegetable mixture. Combine the rice and water in a metal pot with a 1 ½-quart capacity that fits in the pot. Place the uncovered pot on the trivet. Cover the Instant Pot with lid, lock it and turn the valve to SEALING. Select PRESSURE COOK, adjust to high pressure, and set the timer for 22 minutes.

When the cooking time is up, let the pressure naturally release for 10 minutes. Turn the valve to VENTING and quick-release the remaining pressure. Carefully remove the inner pot with rice and the trivet.

Fluff up the rice and add it to the pot with the vegetables. Add the peas and egg and stir gently to combine. Turn off the Instant Pot. Cover for 1 minute to gently cook the egg.

Sprinkle with the green onions and serve immediately.

Serves: 4 | Serving Size: 1 ⅓ cups fried rice

Nutrition (per serving): Calories: 389; Total Fat: 13g; Saturated Fat:1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 4g; Cholesterol: 51mg; Sodium: 466mg; Carbohydrate: 55g; Dietary Fiber: 5g; Sugar: 5g; Protein: 13g

Nutrition Bonus: Potassium: 435mg; Iron: 13%; Vitamin A: 43%; Vitamin C: 13%; Calcium: 9%

Originally published February 25, 2020; Updated May 2026

The post Pressure Cooker Tofu and Vegetable Fried Rice appeared first on MyFitnessPal Blog.



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