Instant pot egg fried rice recipe. I thought I would share my favorite recipe with you all! This is a simple, yet delicious, breakfast item. You can serve it with soy sauce and green onion for the savory side of your meal.
Simplify your cooking with this easy-to-make rice! Feel like you’re in a restaurant, at home, or even have time to cook for your kids.
But, using an Instant Pot is super easy to make fried rice. It doesn’t require you to plan ahead and it’s ready in no time!
Can you make a bowl of gluten-free egg-fried rice for your dinner tonight?
The first step is to cook eggs in a pan. Serve them up with some thawed peas and wait until the water evaporates from the bottom of the pan and your cooking eggs will be nice and solid. Transfer the eggs to a plate when they’re done.
Add more oil and stir in onion, cook on medium-high heat for 2 minutes. Add rice and cook for 2 minutes. Add stock, salt, black pepper, and carrots. Bring to the boil and cook according to the instructions.
Finally, add cooked peas, eggs, soy sauce, and sesame oil.
Instant Pot Egg Fried Rice Recipe
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- 4 tablespoons vegetable oil, divided
- 4 large eggs, lightly beaten
- 1 cup chopped yellow onion
- 1 cup basmati rice, rinsed and drained
- 1 cup (250 ml) chicken stock
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 3 scallions, chopped
Heat 2 tablespoons of the vegetable oil in an electric instant pot turned to saute mode.
Add eggs and crumble until just cooked, then transfer them to a plate.
Add the remaining oil, then stir in chopped yellow onion. Cook, stirring occasionally, for a further 1-2 minutes.
Add the rice and saute for 20 seconds. Pour in the chicken stock, then season with salt and black pepper.
Using a wooden spatula, scrape sides of the cooker.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 3 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Stir in cooked eggs, soy sauce, sesame oil, and scallions.