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Fried Rice Recipe

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This recipe for Fried Rice, by , is from Instant Pot Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendy Messaline


2 cups Jasmine Rice
1.5 Tablespoons Peanut Oil divided
1/2 - 1 cup Yellow/Brown Onion diced
1 Tablespoon Fresh Garlic minced
12 oz Fresh Water (or beef broth)
1/4 cup Soy Sauce
1 large Carrots finely diced
1.5 cups Frozen Peas and/or Corn

After Pressure Release
4 large Eggs
1 cup Cabbage chopped
3 Scallions chopped
1 cup Bean Sprouts
1 teaspoon Toasted Sesame Oil (optional)

Select Sauté on Pressure Cooker and allow to fully heat.
Add Oil to cooking pot. Add Diced Onions and sauté for 3 minutes or until they begin to brown. Add a dash of soy sauce to caramelize onions.
Add rice and toast for 2 minutes. Add garlic and toast 15 seconds more. Add water and soy sauce and deglaze cooking pot.
Mix in carrots, peas and corn.

Lock on Lid and close Pressure Valve. Cook at High Pressure for 1 minute. When Beep sounds, wait 10 minutes and then manually release the rest of the pressure.
In a small bowl, whisk the eggs together and set aside.
Remove Lid and Select Sauté. Push rice to one side of cooking pot. Add the rest of the peanut oil to empty side of pot and pour in half the whisked eggs. Scramble until soft and then mix in to the rice.
Pour the rest of the whisked eggs over the rice and mix through.

Add chopped cabbage, scallions and bean spouts and mix through rice until cabbage has wilted. Drizzle Toasted Sesame Oil over rice, if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
361 calories per serving
I soaked and rinsed rice prior to cooking.




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