1½ cup uncooked jasmine rice or 5 cup cooked jasmine rice
3 Tbsp oil divided
4 eggs (optional)
½ tsp salt
2 cloves garlic minced or crushed
2 Tbsp ginger, grated
10 oz mixed frozen vegetables
2 Tbsp low sodium soy sauce (GF)
1½ tsp sesame oil
½ cup green onions chopped
¼ tsp pepper
Directions
Add 1.5 cup of rinsed rice to the Instant Pot and 1.5 cup of water. Add a pinch of salt, Secure the lid, and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking.
When the cooking program ends, allow the steam to be naturally released for 10 minutes, then release the rest of the steam manually. Carefully open the lid, fluff it with a fork, and place it on a large plate or tray. chill in the fridge or freezer if you're in a hurry.
On the Instant Pot, choose the SAUTE setting and add vegetable oil. Beat the eggs in a bowl, and season them with salt.
When the oil is hot, add the beaten eggs and cook them using a spatula. You don't want to dry the eggs so make sure that you don't step away from the pot as they cook quickly.
Stir and scramble the eggs to break them down, when they're no longer wet transfer them to a plate and set aside.
Wipe the pot clean with a paper towel.
Add oil to the pot, and sauté the ginger and garlic for a minute or until they're fragrant.
Then add the frozen vegetables, fry them lightly then move to one side of the pot.
Add the rice in 2 batches and fry it for a couple of minutes. To properly fry the rice, let it sizzle without stirring for a minute, but make sure that it does not burn.
Then add the sesame oil and soy sauce. Stir everything to combine.
Press on CANCEL on the Instant Pot. And add in the scrambled eggs, and the green onions and stir to combine.
Taste the rice, and see if you would like to add more soy sauce or sesame oil to taste. Season with ground black pepper.
