Recipe below ⬇️ or printable recipe ➡️ https://fedbysab.com/instant-pot-fried-rice/
Ingredients
– 3 tablespoon garlic
– 1 onion
– 1 tablespoon ginger
– 2 cups jasmine rice
– 2 cups water
– 2 ½ cup frozen mixed vegetables
– 3 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 2 tablespoon vegetable oil
– 4 eggs
Garnish
* Green onions
* Sesame seeds
Instructions
1. In a bowl add the rice. Rinse and drain several times under cold water until the water runs clear. Drain the rice well.
2. Add the rice, water, garlic, onion, ginger, soy sauce and sesame oil into your instant pot. Mix until everything is spread around evenly. Ensure all grains of rice are submerged under water.
3. Turn the vent to “SEALING” position, press “MANUAL” (or use the ‘PRESSURE COOK’ button) and adjust the time to 4 minutes.
4. The pot will take about 6-8 minutes to come to pressure. When the Instant Pot is finished cooking, allow the pressure cooker to naturally release the pressure for 10 minutes (the screen will read L00:10, i.e. do not move the venting valve or try to remove the lid from the pot for 10 minutes). After 10 minutes, carefully and slowly turn the vent to the ‘RELEASE’ position. There may only be a small amount of pressure left that will release. Once the pressure pin on the lid has dropped, carefully remove the lid from the pot.
5. Gently fluff the rice with a fork. Add in the frozen mixed veggies and stir to combine.
6. Push the rice to the sides of the pot to make a well/hole in the middle of the rice to expose the bottom of the pot. Press the “SAUTE” function button. Add the vegetable oil and beaten eggs to the center and sauté for about 1 -2 minutes. Stir until the eggs are scrambled and fully cooked. Then stir everything together.
7. Turn off and unplug the Instant Pot. Taste and adjust with salt and pepper to taste. Optional: you can add an extra splash of soy sauce or sesame oil if desired.
8. Garnish with green onions and sesame. Enjoy!