Pressure Cooker Fried Rice

Ingredients

• 2 “rice” cups Jasmine Rice
• 1.5 Tablespoons Peanut Oil divided (or other oil)
• 1/2 – 1 cup Yellow/Brown Onion diced
• 1 Tablespoon Fresh Garlic minced
• 12 oz Fresh Water (or chicken broth)
• 1/4 cup Soy Sauce
• 1 large Carrots diced
• 1.5 cups Frozen Peas and/or Corn

After Precure Release

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

Instructions

1. Select Sauté (or other button) on your pressure cooker and allow to fully heat.  
2. Add oil to cooking pot. Add diced onions and sauté for 3 minutes or until they begin to brown.
3. Add rice and toast for 2 minutes.  
4. Add garlic and toast 15 seconds more.  
5. Add water and soy sauce and deglaze cooking pot, making sure nothing is stuck to the bottom of the pot.
6. Mix in carrots, peas and corn.
7. Lock on Lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 1 minute.  
8. When beep sounds, wait 10 minutes and then manually release the rest of the pressure.
9. In a small bowl, whisk the eggs together and set aside.
10. Remove Lid and Select Sauté.  Push rice to one side of cooking pot.  
11. 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. 
12. Pour the rest of the whisked eggs over the rice and mix through.
13. Add chopped cabbage, scallions and bean spouts and mix through rice until cabbage has wilted.  
14. Drizzle Toasted Sesame Oil over rice, if desired.