Ingredients

The following ingredients have 4 Servings
  • 2 180-mL rice cups (360 mL total) raw short grain white rice ((*see footnote 1))
  • 2 and 1/2 180-ml rice cups chicken stock, or water ((*see footnote 2))
  • 1 tablespoon rice wine ((or Japanese sake))
  • 1 tablespoon vegetable oil
  • 1 cup leftover meat (, chopped (or fried tofu for vegetarian meal))
  • 2 waxy potatoes (, cubed)
  • 2 carrots (, chopped)
  • 1 pound white mushrooms (, halved)
  • 1 pound green beans (, chopped)
  • 2 to 3 cups kale with stem (, chopped)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce ((or to taste or mushroom sauce for vegetarian))
  • chopped green onion for garnish ((Optional))
  • Sriracha ((Optional))

Instruction

  • Rinse white rice with tap water 2 to 3 times. Transfer to a strainer to drain extra water.
  • Prepare and chop vegetables.
  • Combine rice, chicken stock, rice wine, and vegetable oil in a 6-quart Instant Pot (or any type of pressure cooker). Top with leftover meat, potato, carrot, mushrooms, green beans, and kale. Pour soy sauce on top. Do not stir. (*see footnote 3)
  • Cover and seal. Make sure the valve is set to high pressure. Click “Manual” or “Bean/Chili” (Very important). Set timer to 8 minutes. And make sure the high pressure light is on. Do not use the “rice” function. It won’t add pressure that way.
  • If using a stovetop pressure cooker, cook over medium heat until the target pressure is reached. Turn to low heat. Cook at high pressure for 8 minutes. Remove the pressure cooker from the stove.
  • Let the pressure release naturally. Or you can use quick release.
  • Gently mix everything with a spatula. Add oyster sauce and green onion. Mix again. Adjust seasoning by adding more sauce, if necessary. If you’re not going to serve the rice immediately, let the pot sit covered.
  • Serve warm as a main.