Teriyaki Fried Rice
Flavor-packed main dish to wow that special someone in your life!
Valentine’s Day is just around the corner. While restaurant dining might not be an option this year, that doesn’t mean you have to fall back on take-out. Show your sweetheart how special they are to you by making this delicious Teriyaki Fried Rice for Valentine’s Day.
I've added a lot of vegetables to make this dish healthy & wholesome. Feel free to add whatever veggies you have on hand. You can also include protein of your choice - Tofu, chicken & shrimp work well in this recipe.
TERIYAKI FRIED RICE:
Jasmine rice - 1 cup, uncooked
Sesame Oil - 1-2 tbsp
Red onions - 1 cup, chopped
Scallions - 2, chopped
Garlic - 3 pods, chopped
Green bell pepper - 1, chopped
Carrots - 2 large, chopped
Cremini Mushrooms - 1 cup
Broccoli florets - 1 cup
Swiss chard - 4 leaves, stems removed and chopped roughly
Peas - 1/2 cup
Corn - 1/2 cup
Edamame - 1 cup
Teriyaki Sauce - 2 tbsp, add more to suit your taste
White pepper - to taste
Red pepper flakes - to taste
Salt - to taste
Water - 1 cup
Butter - 1 tsp, optional
Cashews - 10, roasted
Rinse the Jasmine rice 2-3 times and soak the rice in water for at least 20 mins. Drain the water, add edamame, salt, butter, 1 cup water and give it a mix. Set the container in the Instant pot or pressure cooker.
Turn the Instant pot on Manual/ pressure cook mode and set cooking time to 6 mins. Once cooked, allow pressure to release naturally. Once done, allow the rice to cool completely.
While the rice cooks, get the veggies ready.
Heat a large pan (this is very important to ensure the veggies cook evenly) on medium to high heat.
Add 1-2 tbsp of sesame oil. Once warm, add the onions, scallions and sauté.
Add in the garlic and sauté again.
Next add the bell peppers and carrots and wait for a few seconds for the veggies to cook.
Add in the mushrooms and sauté until the mushrooms are cooked.
Next add in the broccoli, Swiss chard, peas and corn and allow the veggies to cook until aldente.
Add the teriyaki sauce, white pepper and mix well.
Add the cooled rice and mix well. Sprinkle in the red chili flakes. Taste and adjust seasonings.
Top with a drizzle of sesame oil just before finishing.
Top with scallions (green part) and roasted cashews and serve hot! Top it with chili-garlic sauce for a spicy kick.
I highly recommend you use Sesame Oil for this recipe. It adds a wonderful, nutty flavor to this dish.
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