Ingredients: |
Ingredients: 1 c. Water
1˝ c. Vegetable Broth
1 c. White Rice, raw
1 tsp. Garlic, minced
˝ tsp. Salt
1 tbsp. Butter
2 lg. Eggs, beaten
2 tbsp. Oil
˝ c. Onion, chopped
2 c. Peas and Carrots, frozen, thawed
1 tsp. Ginger, fresh, minced
3 tbsp. Soy Sauce
1 tsp. Sugar
- Sesame Oil (garnishing)
- Scallions, minced (green parts only garnishing)
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Directions: |
Directions:1. Pour the water into the insert set into a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet in the insert.
2. Stir the broth, rice, garlic, and salt in a 1-quart, 6-inch across, round, high-sided, pressure-safe baking or souffle dish. Do not cover. Set the dish on the rack or trivet and lock the lid onto the pot.
3. Set the instant pot settings to Pressure Cook or Manual, Level to High, ensure the valve is closed, set the time for 4 minutes with the keep warm setting to off, and then start.
4. When the pot has finished cooking, let its pressure return to normal naturally for 12 minutes. Then use the quick-release method to get rid of any residual pressure in the pot (there may be almost none). Unlatch the lid and open the cooker.
5. Transfer the baking dish to a nearby wire rack. Fluff the rice. Pour the water out, and return it to the cooker.
6. Set the instant pot settings to Sauté, Level to Medium or Normal, set the time for 10 minutes, and then start.
7. Melt the butter, then add the eggs. Cook, stirring constantly, until scrambled. Transfer the eggs to a nearby cutting board and chop them into fine bits.
8. Warm the oil in the insert for a couple of minutes, then add the onion and cook, stirring often, until softened. Add the peas, carrots, and ginger. Stir constantly, for 1 minute.
9. Stir in the soy sauce and sugar, then add the cooked rice, and chopped eggs. Cook, stirring gently but constantly, until well combined and hot. Transfer the hot insert to a nearby wire rack to stop the cooking. Set aside for a couple of minutes to blend the flavors and let the rice absorb all the liquid. Fluff the rice 1 more time, then serve, garnishing the portions with sesame oil and minced scallions (green parts only). |
This recipe for FRIED RICE is from