Instant Pot Fried Rice
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Recipe by Fit Foodie Finds.
Ingredients
Scaled from 6. Cooking times barely change.
- 0.04 cup soy sauce6 cal
- ⅓ tsp sesame oil15 cal
- 3 pinches of honey3 cal
- ⅓ tsp chili garlic sauce2 cal
- 3 pinches of fish sauce0 cal
- ⅓ tsp rice vinegar0 cal
- ⅛ cup long-grain white rice (Jasmine or Basmati)111 cal
- ⅛ cup water0 cal
- ⅛ tbsp olive oil or any oil22 cal
- a pinch of kosher salt0 cal
- 1⅔ oz frozen mixed vegetablesnot counted
- ⅛ tbsp olive oil (or any oil)22 cal
- ½ large eggs (whisked)not counted
- ⅓ tbsp diced green onions2 cal
- Optional: ½ teaspoon kosher salt0 cal
Contains eggs, gluten, soy, fish, sesame
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
2 ingredients we couldn't weigh, so the real figure is higher than this.
Method
- 01
Add all of the ingredients for the sauce to a bowl and whisk them together until combined. Set aside.
- 02
Rinse the white rice under cold water for 2-3 minutes or until the water runs clear. Transfer the rice to the Instant Pot. Add the water, oil, and salt to the rice and stir.
- 03
Cook the rice for 3 minutes on high pressure and then allow the pressure to naturally release for 8 minutes before releasing the rest of the pressure.
- 04
Fluff the rice with a fork. If there is still excess water in the pot, cover the pot and allow the rice to absorb the water.
- 05
Add the mixed vegetables to the rice and toss. Turn on the saute feature and add the fried rice sauce. Toss the ingredients together and allow the rice and veggies to cook for 2-3 minutes.
- 06
Push the veggies to one side of the pot and add the olive oil to the pot. Pour the whisked eggs into the pot and scramble the eggs until light and fluffy, 4-5 minutes.
- 07
Gently fold the eggs into the fried rice and vegetables.
- 08
Transfer the fried rice to a bowl and top with chopped green onions and salt.