Make this Instant Pot vegan fried rice with frozen vegetables with curry seasoning and topped with tofu crumbles. It's a quick and easy 8 ingredient vegan rice dish.
Set your Instant Pot to "Saute" and let it heat for 30 seconds
Add avocado oil, cumin seeds and 1 tsp of curry powder. Mix well.
Gently add the frozen veggies.
Add salt and mix well and saute for 5 minutes
Slowly put in the basmati rice and give it a quick stir.
Add the water and 1 Tbsp of curry powder.
Mix well and close the lid
Set your Instant Pot to "Rice" and remove "Keep Warm".
It will cook for about 15 minutes.
Ideally, let the float valve drop before opening.
If you are impatient, press the steam release handle until all the steam is out before opening the lid.
Top with my homemade tofu crumbles before serving.
Video
Notes
*** NUTRITION INFORMATION IS APPROXIMATE.TIPS- Always wait for the float valve on your Instant Pot lid to drop before opening the lid. The reason is that the food is still technically cooking and there is intense pressure on the inside.- Do not thaw the veggies because they will cook anyway in the Instant Pot. Thawing and then cooking makes the veggies loose their texture and can get chewy after being cooked.- If you don't have basmati rice, you can use jasmine rice or any long grain rice you can find.- Add nuts like peanuts or cashews for a crunchy texture. - Up the protein content of this recipe by topping the rice with my homemade tofu crumbles.
Nutrition
Calories: 400kcal
Keyword Fried rice without egg, how to cook frozen vegetables, Instant Pot Fried Rice