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Ever since I purchased the Instant Pot
I actually got rid of my slow cooker and rice cooker and exclusively use the Instant Pot for slow cooking, making rice, and pressure cooking.
I use the pot to make lunch almost as much as I use it to make dinner. I love making this “fried rice” for my girls for a quick and easy lunch.
Check out the recipe below!
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Ingredients
1/2 yellow onion, diced
2 carrots, diced
1 clove of garlic, sliced
2 cups white basmati rice
2.5 cups vegetable or chicken broth
3tbsp oil (I use avocado)
1/2 cup frozen peas
1/2 cup frozen corn
2 organic pastured eggs, scrambled
Coconut Aminos (I sub this for soy sauce)
Directions
1. Heat up about 2tbsp the oil on the sauté function. Once the oil is hot, sauté the onion, garlic and carrots until the onion starts to become translucent. Shut off sauté.
2. Add the broth and rice to the pot. Cover pot and press the Manual button and set to 2 minutes. Once the rice is done cooking, let it sit for 10 minutes before releasing pressure.
3. Once pressure is released, open pot and add the corn and peas. Mix together and cover the pot for another minute or 2.
3. Once the peas and corn are hot, move all of the rice over to the side of the pot. Add another 1tbsp where there is no rice, and add 2 scrambled eggs. Use the spatula to move the eggs around until cooked. Mix the eggs into the rice. I do like to sprinkle some coconut aminos onto the rice. Sometimes I’ll add a bit to the broth before cooking, and other times I’ll add at the end when I’m mixing the rice with the eggs. It adds a bit of flavor, versus the sometimes too salty soy sauce.