Step 1

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.

Step 2

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.

Step 3

Add Soya sauce, Curry Powder, Sriracha Sauce, Pepper and mix them well.

Step 4

Add Rice, Pineapple Chunks and stir fry with the vegetables for 2- 3 minutes, until well combined.

Step 5

Season with salt and add green onions. Mix again and serve Stove Top Vegan Fried Rice hot.

Step 6

To prepare Jasmine Rice, rinse the jasmine rice thoroughly in a fine-mesh strainer until the cloudy water clears. Approximately 60 seconds.

Step 7

Add the rice to the inner pot of the pressure cooker.

Step 8

Add the water, and cover with the lid, set the valve to sealing, and hit PRESSURE COOK for 3 minutes.

Step 9

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.

Step 10

Clean the Inner Pot. Press SAUTE HIGH.

Step 11

Add Sesame Oil. Once its hot, add ginger, garlic and saute for 1 minute.

Step 12

Add Onions, scallions and saute for another 1 minute.

Step 13

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.

Step 14

Add Soy Sauce, Curry Powder, Sriracha Sauce and Black Pepper. Stir Well to coat the vegetables.

Step 15

Add Pineapple chunks, cooled rice and stir through making sure the rice is nicely mixed with the vegetables and the sauce. Press CANCEL.

Step 16

Add Salt, Green Onions and stir to combine.

Step 17

Serve Instant Pot Pineapple Fried Rice hot!