Description
Instant Pot Mongolian Rice: I recently prepared Mongolian Rice in an Instant Pot. Mongolian rice is a beloved delicacy found in many eateries, known for its popularity and exquisite taste
Ingredients
Units
Scale
- 2 cups rice – Boiled in an Instant Pot
- 2 tbsp – Avocado or olive oil
- 2 tbsp – Garlic finely chopped
- 3 – Green chilies slitted
- 1/2 cup – Onion finely chopped
- 1 – Carrot slices
- 2 – Onion cubes
- 1/2 – Red bell pepper cut into cubes
- 1/2 – Green bell pepper cut into cubes
- 2 cups – Mushroom quartered
- 1 tbsp – Soy sauce
- 1 tbsp – Brown sugar
- 1 tsp – Black pepper powder
- 1 tbsp – oyster sauce/ hoisin sauce if vegan
- 1 tbsp – Corn flour + water
Instructions
- To rinse rice properly, follow these steps: Place the rice in a colander or fine-mesh sieve and position it under cold running water. Use your fingertips to gently scrub the rice in a circular motion, ensuring that all the grains come into contact with the water. This helps remove any excess starch or impurities. Allow the milky water to flow out of the colander or sieve. Repeat the rinsing process until the water runs clear. This indicates that most of the starch has been removed. Once the rice is thoroughly rinsed, make sure to drain it well. Shake the colander or sieve to remove any excess water, or pat the rice gently with a kitchen towel to absorb the moisture.
- In the Instant Pot Pressure Cooker, combine 1 cup (230g) of rice with 1 cup (250 ml) of cold water.
- Close the lid of the Instant Pot and ensure that the Venting Knob is set to the Sealing Position. Set the Pressure Cook mode to High Pressure and cook for 3 minutes. Once the cooking time is complete, allow for a Natural Release for 10 minutes.
- This means you let the pressure release naturally without manually releasing it. After the 10-minute Natural Release, turn the Venting Knob to the Venting position to release any remaining pressure. Once all the pressure has been released, carefully open the lid.
- To season the rice, add salt according to your taste preference. After the rice is cooked, use a fork to fluff it, ensuring that the grains separate easily. Keep the rice aside.
- Heat oil in a pan. Add chopped garlic, ginger, and slitted green chili.
- Stir fry till the raw flavor goes away. Add chopped scallion and stir fry for 1 minute.
- Now add sliced carrot slices, onion cubes, and mushroom slices Stir fry for 3 minutes.
- Add little salt and mix.
- Now add 1/2 cup of water and mix well.
- Now add red and green bell peppers and stir fry for another 5 minutes.
- Now add vinegar, soy sauce, brown sugar, black pepper powder, and oyster sauce if vegetarian or hoisin sauce if vegan.
- Now add the blanched broccoli to it. Mix well for 2 minutes.
- Now add the slurry we prepared of corn flour and water. Mix nicely.
- Mix nicely for 2 minutes.
- Now take out 3 big spoons full of veggies we will require them for decorating our Mongolian rice bowl.
- Now add the cooked rice we prepared.
- Now mix gently so that the rice grain doesn’t break. Mix nicely. Now it’s ready to be served so take a bowl and add the rice first and then the veggies we kept aside on top. Sprinkle little chopped scallion. Our delicious Mongolian rice is ready to be served.
Notes
- You can prepare this Mongolian rice in a normal pan also. Just follow the same instruction as given above.
- Prepare the rice in a pressure cooker if you do not want to prepare it in an Instant pot.
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Nutrition
- Serving Size: 4 people
- Calories: 312Kcal
- Sugar: 3g
- Sodium: 512mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg