The first recipe of mine to go “viral” and put me on the map as a trusted recipe creator was my Instant Pot rendition of Hibachi Fried Rice. So many have written to tell me it’s their favorite recipe and they make it foten as it reminds them of being at Benihana and the likes. Now you’re getting a version of this dish where we will use a healthy, springy grain known as quinoa (pronounced “keen-wa”) in place of the rice, making it healthier and guilt-free with all of the satisfaction. If you were ever hesitant about trying quinoa, now is the time to fall in love with Hibachi Fried Quinoa. And if you want the sauces to go with it, check out Jeff’s Tips in the recipe card below.
Wattch The Video!
I’ll Keep It Short & Simple
Cook The Quinoa
Sauté Away
Make it Egg-cellent
Let’s Get Married
The Taste Test
Instant Pot Hibachi Fried Quinoa
The first recipe of mine to go "viral" and put me on the map as a trusted recipe creator was my Instant Pot rendition of Hibachi Fried Rice. So many have written to tell me it's their favorite recipe and they make it foten as it reminds them of being at Benihana and the likes. Now you're getting a version of this dish where we will use a healthy, springy grain known as quinoa (pronounced "keen-wa") in place of the rice, making it healthier and guilt-free with all of the satisfaction. If you were ever hesitant about trying quinoa, now is the time to fall in love with Hibachi Fried Quinoa.
Ingredients
- 2 cups quinoa, rinsed
- 2 cups broth of your choice (I like chicken or garlic broth, using Better Than Bouillon base by mixing 2 teaspoons of the base with 2 cups of water to form 2 cups of broth)
- 2 tablespoons sesame oil (any kind)
- 1 white or yellow onion, diced
- 20-24 ounces frozen vegetable blend (I use one with corn, carrots, peas, and green beans - feel free to let them sit out and the a bit when you begin the recipe)
- 3 large eggs, lightly beaten
- 1/3 cup low-sodium soy sauce, tamari or coconut aminos
- 2 tablespoons sesame seeds, plus more for topping (optional)
Instructions
- Add the rinsed quinoa to the Instant Pot followed byt the broth and stir. Secure the lid, move the valve to the sealing position , and hit Pressure Cook or Manual on High Pressure for 1 minute. When done, allow a 10-minute natural release followed by a quick release. (NOTE: If the pin on the lid drops early where all the steam will have released on its own without requiring a quick release, still wait the full 10 minutes to remove the lid).
- When the quinoa is done, remove to a bowl and set aside. Don't worry if some grains are still in the pot as we don't want to rinse.
- Add the sesame oil to the pot and hit Cancel followed by the Sauté button and Adjust so it's on the More or High setting. After 2 minutes of heating, add the onion and frozen veggies and sauté for 3-5 minutes, until lightly softened.
- Move the veggies to one side of the pot. Pour the beaten eggs into the other side and tir constantly to scramble. After 1 minute of scrambling the eggs, mix them with the veggies.
- Hit Cancel to turn the pot off. Return the quinoa to the pot and top with the soy sauce and sesame seeds (if using). Stir until all is combined and top with additional sesame seeds, if desired. Goes great with my Chicken Teriyaki!
Jeffrey's Tips
To make this vegan, omit the eggs.
MAKE THESE SAUCES TO GO WITH IT!:
JAPANESE MUSTARD SAUCE
- 2 tablespoons ground mustard powder (the typical stuff you’d find in the spice section)
- 1 1/2 teaspoons white sugar
- 1/4 cup milk
- 2 tablespoons heavy cream
- 1/4 cup soy sauce (low sodium is best), tamari or coconut aminos
- 1 teaspoon crushed garlic
JAPANESE GINGER SAUCE
- 1/2 cup soy sauce (low sodium is best), tamari or coconut aminos
- 1/4 teaspoon white vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon white sugar
- 1/2 tablespoon onion powder
- 1 teaspoon crushed garlic
- 2 tablespoons minced/crushed ginger
YUM YUM SAUCE
- 1 cup mayonnaise
- 1 tablespoon melted butter
- 1 teaspoon tomato paste
- 1 teaspoon white sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoons salt
- 2 tablespoons water
Maureen
Hello! I came across this recipe on You Tube and I like quinoa, so I wanted to try it. You mention sesame oil on the video and in the comments with the recipe but the printed version uses vegetable oil as the ingredient. I used to proof read all my kids papers, so I wanted to point this out just in case it wasn’t intentional. Thank you for the recipe, I am looking forward to trying it!!
Jeffrey
You’re right! All fixed but either oil will work 😉
Jaimie
If I wanted to add chicken to this, how and where would I do that?
Jeffrey
While sautéing the veggies. But don’t use more than 1/2 pound as it may have issues coming to pressure.
Sariah
Ingredients say vegetable oil but step 3 says seasame. Is it sesame like the original rice recipe?
Jeffrey
Fixed 😉
Jody
Love healthy recipes for Instant Pot.
Joanne Couture
This is unbelievably delicious. It’s even good cold. My husband, who had to be coerced to try it since he’s not very adventurous, loved it too. Now on my list of favorites from you Jeffrey. Well done!
Jeffrey
I am so glad you enjoy it!
Mike
FYI, in the recipe above, you use vegetable oil. However, in the YouTube video, you use sesame oil.
Jeffrey
Fixed!
Sunshine Bob
Hi Jeff!
I’ll be making this for dinner tonight.
I just wanted to point out that in the recipe ingredients you list, 2 tablespoons vegetable oil. Everywhere else, description & video, it’s sesame oil.
Have a great day!
Bob
Jeffrey
Whoopsie! Fixed! Although vegetable oil will work well too!
Mike Warren
“Add the sesame oil”?? What sesame oil? Same amt as vegetable oil? Or is there sesame oil PLUS vegetable oil?
Jeffrey
Whoops! I meant sesame oil in stead of vegetable oil and have since corrected. But you can totally use any oil you want!
Gail
This was yummy, I’ll definitely be making this one again!