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instant pot fried rice Recipe

   
 

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     instant pot fried rice

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   30

Ingredients
2 cups jasmine rice 12 ounces
1 Tablespoon grapeseed oil or olive
1-2 teaspoons pure sesame oil
1/2 large onion diced
1 Tablespoon garlic fresh minced
2-3 scallions chopped
1 1/2 cups water or broth
1 carrot finely diced
1 1/2 cup frozen peas (option to add mushrooms)
 
3 Tablespoons soy sauce (use tamari if gluten free)
1/8 cup water if needed
2-3 large eggs
1 cup cabbage
1 cup bean sprouts (optional)
1 teaspoon toasted sesame oil (optional)

Instructions
Select Saute' on your Instant pot and allow to fully heat. Once heated, add oil to cooking pot. Add diced onions and cook until they become brown, not soft. Add rice. Toast rice for 2 minutes. Add garlic and continue to toast for 15 seconds more.
Add water and deglaze cooking pot. Add Carrots (and or mushrooms, peas, if using) and scallions. lock lid and close pressure valve. Cook at high pressure for 2 minutes. When beep sounds, wait 10 minutes and then manually release the rest of the pressure.
Remove lid and select Saute'. Mix in soy sauce and 1/8 cup of water. Push rice to one side of cooking pot. Add a drop of oil ( if needed) to empty side of pot and quickly scramble the eggs. Break up eggs and incorporate into rice mixture.
Add cabbage and bean sprouts and mix until cabbage has wilted. Drizzle toasted sesame seed oil over, if you like.


Originally Submitted
2/5/2018





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