I had total mixed reviews on this recipe. First of all, I liked it...but it was NOTHING like fried rice, and I even added in some coconut aminos and sesame oil to amp up the flavor. Would I make this particular recipe again, probably not only because it didn't taste like fried rice. But would I make rice in the Instant Pot again? For sure! I'm still on the lookout for a more authentic fried rice recipe, but for a veggie rice, this was good.
2 cups Long Grain Rice
2½ cups Vegetable Broth
2 Carrots
3 tbsp Extra Virgin Olive Oil
½ cup Frozen Peas
2 Medium Eggs (I omitted only because I ran out of eggs!)
Salt and Pepper to taste
Add rice and vegetable stock in your instant pot. Mix so
the rice is spread around evenly. Throw in diced carrots and close the lid.
Instant Pot Settings: turn the vent to “SEALING”
position, press “MANUAL” and adjust the time to 3 minutes. When the instant pot finished cooking, press “CANCEL”
button. After 10 minutes, release the pressure manually.
Now mix the rice, it will be quite sticky but it should
change its texture and lose quite a lot of its stickiness. Move the rice to a
side and press the “SAUTE” function. Add oil and frozen peas and saute for
about a minute before mixing everything together.
Make a well in the middle of the rice and add beaten
eggs. Stir the egg into rice and fry everything together for a further 1-2
minutes before turning off Instant Pot completely. Taste it and if needed,
season with salt and pepper.
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