Ingredients
Scale
- 2 Cups Uncooked White rice
- 2 Cups Water
- 2 Cups Frozen Vegetables (carrots, peas, corn)
- 1 Tablespoon Olive oil
- 1/4 Cup Soy sauce
- 1 Tablespoon Sesame oil
- 3 Eggs, lightly beaten
- Chopped peanuts and sliced green onions, optional– for garnish
Instructions
- Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function and set the timer for 5 minutes. (The Instant Pot will take about 10 minutes to come to pressure and will then begin counting down from 5.)
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position and allow to naturally release for 10 minutes. Be careful, the valve will steam.
- Fluff the rice with a fork, remove to a separate bowl.
- Turn the Instant Pot to the sauté function. Add the olive oil and sesame oil to the pot. Allow it to get warm. Add the frozen vegetables to the oil. Sauté the vegetables, stirring occasionally until they begin soften.
- Push the vegetables to the side and add the beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable until the egg is cooked through.
- Turn the pot off by selecting CANCEL. Add in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
- Serve warm with sliced green onions and additional sesame seeds for garnish (optional).
Nutrition
- Serving Size: 1
