Ingredients: |
Ingredients: 2 cups of Jasmine rice, rinsed well and drained
2 cups of water
2 tbsp of sesame oil
2 tbsp of soy sauce (I used low sodium)
1 tbsp of salted butter
3 eggs (you can use 6 eggs if you want it EXTRA eggy!)
Half of 1 large white onion, chopped
Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
Sesame seeds, for sprinkling
|
Directions: |
Directions:Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside.
Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion. Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot). Once the egg begins to cook, mix it in with the veggies for a few moments until done
Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
Transfer back to the serving bowl and top with additional sesame seeds. |
This recipe for Hibachi Fried Rice, by 