Directions: |
Directions:SAUTÉ THE VEGETABLES AND PORK.
1) Select Sauté and adjust the heat to Medium or Normal. Add 1 tablespoon of oil to the inner cooking pot. When it’s hot, add the onion and cook, stirring occasionally, for 2 minutes. Season the pork with the salt and pepper. Add the pork to the pot and cook through, stirring occasionally, for about 5 minutes. Transfer the pork and onion to a small bowl.
PRESSURE COOK THE RICE.
2) Add the water to the pot and scrape the bottom of the pan to remove any browned pieces. Add the rice. Lock the lid into place and turn the valve to “sealing.” Select Rice, which will automatically set the cooking time based on the amount of rice and water in the pot. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
FINISH THE RICE.
3) Unlock and remove the lid. Stir the rice and create a well in the center so you can see the bottom of the pot. Add the remaining 2 tablespoons of oil into the center. Pour the beaten egg into the hole and stir quickly. Stir in the soy sauce and the pork and onions. Add the peas and carrots to the rice and allow to rest for 5 minutes to heat through. Garnish with the scallions (if using). |
Personal
Notes: |
Personal
Notes: 1) I used 6x1/2" Thick chops (Trimmed of fat) and that produced a good amount of pork in the mixture. I think only two chops would leave you wanting more meat.
2) I used Basmati rice and a 2/1 ratio for water/rice. It made the rice a little soft and mushy, maybe less water next time (3-3.5 cups of water)
3) All of us had to add more soya sauce to our meals, but at least that way it is an individuals choice on how much they add.
4) You can DEFINITELY up the frozen veg to a full cup or even two depending on how much you want. I would say the 1/2 cup is the minimum I would add.
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