Tofu Fried Rice (Rice Cooker) Recipe
This Tofu Fried Rice (Rice Cooker Recipe) can be made in a rice cooker or Instant Pot! Protein and veggie-packed. No chopping required. Healthy, gluten-free, and with an oil-free option.
Servings: 3 people
Calories: 429kcal
Equipment
- 1 rice cooker
Ingredients
- 1 cup white rice or brown rice
- 1 cup chopped fresh or frozen vegetables
- 1 cup sliced shiitake mushrooms or oyster, cremini (babybella), or white mushrooms
- 7 ounces extra-firm tofu pressed
- 1 ½ tablespoon grated ginger
- 4 cloves garlic minced
- 3 green onions thinly sliced
- 1 tablespoon rice vinegar
- 2 tablespoon tamari or soy sauce (low sodium)
- 1 teaspoon toasted sesame oil (optional)
- 2 teaspoons maple syrup
- 2 teaspoons sriracha
- ½ teaspoon onion powder
- Dash of white pepper
Optional for serving:
- Drizzle of coconut aminos
- Squeeze of fresh lime juice
- Toasted sesame seeds or chopped peanuts
Instructions
- Rinse the rice: Place the rice in a fine-mesh strainer. Run cold water over the strainer until the water runs nearly clear.
- Transfer the rice to the interior of a rice cooker. Add the vegetables, mushrooms, ginger, garlic, green onion, rice vinegar, tamari, toasted sesame oil, maple syrup, sriracha, and white pepper.
- Grate the tofu directly into the rice cooker bowl using the largest holes on a box grater. Add 1 cup water, mushroom broth, or vegetable broth.
- Use your rice paddle to combine ingredients. Close the rice cooker and switch it on to cook.
- Once the rice cooker switches off, or to the warming function, mix the ingredients with a spatula to distribute any remaining moisture evenly. Add more tamari to taste and serve.
Notes
- Instant Pot Tofu Fried Rice: Add rinsed Jasmine rice and remaining ingredients to the inner pot. Add 1 cup plus 2 tablespoons cold water, or broth. Close the lid and pressure cook for 5 minutes on High Pressure. Let the pressure release naturally (NPR) for 10 minutes and then release any remaining pressure using the Quick Release (QR) method. Open the lid and let the Instant Pot Fried Rice rest for 5 minutes before mixing. Add additional tamari or coconut aminos to taste.
- Water: Substitute water with no-chicken broth for a Tofu Fried Rice that taste just like chicken fried rice, but vegan.
- I recommend Jasmine rice, but most varieties will work well.
- For brown rice, or a different whole grain variety, add the vegetables about halfway through cooking so they don't become mushy. If you have a clear glass lid on your rice cooker, once the rice grains are half-cooked (starting to get plump but still wet), you can add in the vegetables and cover the rice cooker again to allow to them cook.
- For serving: This fried rice recipe pairs well with homemade Chili Crisp.
- Storage: Refrigerate leftover One-Pot Rice Cooker Tofu Fried Rice in an airtight container for up to 5 days. Reheat in an oven at 360ºF, microwave, or saucepan.
Nutrition
Calories: 429kcal | Carbohydrates: 71g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 482mg | Potassium: 637mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3201IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 2mg
