Instant Pot Recipes

The Trick to Perfect Instant Pot Fried Rice

Instant Pot Fried Rice Recipe

2 tbsp cooking oil of your choice
1 1/2 cup white jasmine rice
2 eggs

1 1/2 cups water
3 tbsp tamari or soy sauce
2 tsp fish sauce
1 tbsp gochujang sauce (or sriracha)
1 tsp toasted sesame oil
1/4 tsp garlic powder

2 tbsp cooking oil of your choice
1/4 cup green peas, frozen or fresh
1/4 cup shredded carrots
2 green onions, chopped (white part for sautéing and green part for garnish)
1 tbsp cooking oil of your choice
2 eggs
toasted sesame seeds, for garnish

Turn your Instant pot on Sauté mode and adjust the heat level to “more”. Add in 2 tablespoons of cooking oil. In a bowl mix the uncooked rice with 2 scrambled eggs until all of the rice is coated. Add the coated rice to the Instant Pot and sauté, stirring constantly for about 3 minutes until the egg is fully cooked and the grains of rice are dry again. Add the water, tamari, fish sauce, gochujang sauce, sesame oil and garlic powder to the inner pot and stir to combine. Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook High and set the cook time to 4 minutes. When cook time is complete allow the pressure to release naturally for 5 minutes before quick releasing the rest. Remove the rice from the Instant Pot and set aside. Press Cancel to turn off the Keep Warm mode. Then press the Sauté button. Add 1 tablespoon of oil to the inner pot. When hot add in the peas, carrots and green onion bottoms. Sauté for 1-2 minutes until the veggies begin to soften. Move the veggies to the side of the inner pot and add in the last tablespoon of cooking oil. Pour in the scrambled eggs and cook until slightly set then stir-fry with the veggies. When the egg is fully cooked add in the rice and stir to combine. Remove from heat, garnish with green onion and sesame seeds and enjoy!

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