• Rinse the rice until the water runs clear.

Instant Pot Method:

• Add 3 cups of uncooked rice and 3 cups of water. Pressure cook on HIGH for 4 minutes, then do a natural release for 10 minutes. After the 10 minutes, quick release the remaining steam. 

Stovetop Method:

• Add 3 cups of basmati rice and 4 ½ cups of cold water to a pot. Bring it to a boil on high heat, then immediately reduce to low heat and cover the pot with a lid. Allow the rice to simmer for 12 minutes, then remove it from heat and let it rest for 10 minutes.  

Fry the Rice:

• Allow the cooked rice to cool in the fridge for at least 1 hour, or up to overnight. This will yield 5-5 ½ cups of cooked rice. 
• Finely dice ½ of a white onion.
• To a hot pan, add anywhere from 2 ounces to 4 ounces of vegan butter until it is fully melted. 
• Once melted, add the white onion and sauté. 
• When the onion is translucent, add 5 cups of cooked rice. 
• Use a spatula and toss the rice in with the butter. 
• Add 2 cups of frozen mixed vegetables, ¼ cup soy sauce, 1 teaspoon toasted sesame oil, garlic powder, and MSG to the rice and stir until cooked through, hot, and the rice begins to lightly crisp. 
• In a small bowl combine ½ cup vegan mayonnaise, 1 tablespoon ketchup, ½ tablespoon of granulated sugar, ½ teaspoon smoked paprika, 1 teaspoon rice vinegar, and ¼ teaspoon salt until fully combined. Add a splash of water to thin. 
• Taste the fried rice and the yum yum sauce and adjust the seasonings to your liking. 
• Serve the hibachi fried rice on a plate and serve the yum yum sauce on the side, or drizzled on top.