Ingredients

The following ingredients have 4 Servings
  • 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
  • 4 large Eggs
  • 1 cup Cabbage (chopped)
  • 3 Scallions (chopped)
  • 1 cup Bean Sprouts
  • 1 teaspoon Toasted Sesame Oil ((optional))

Instruction

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