Egg Fried Rice: A Quick and Tasty Meal Made Easy
A Delicious and Versatile Dish
Egg Fried Rice is a classic, flavour-packed dish that is perfect for any time of the day. Whether you need a quick lunch, a satisfying side dish, or a light dinner, this recipe is an ideal choice. Made with fluffy rice, scrambled eggs, and a variety of vegetables, it is both tasty and easy to prepare, especially when using your Instant Pot.
Easy to Prepare with the Instant Pot
The Instant Pot simplifies the process of making Egg Fried Rice. It ensures perfectly cooked rice every time, eliminating the usual guesswork involved in rice preparation. To make it, simply sauté the ingredients, add the rice and seasonings, and let the pot do the rest. In no time, you’ll have a delicious meal that’s ready to be served. The eggs add a rich, creamy texture, while the vegetables provide freshness and crunch, creating a well-balanced dish.
Customisable and Versatile
One of the best aspects of Egg Fried Rice is its versatility. You can easily customise the recipe to suit your tastes by adding your favourite proteins, such as chicken, shrimp, or tofu. For a lighter option, you can keep it vegetarian. Moreover, this recipe is perfect for using up leftover rice, helping you create a flavourful, filling meal without much waste.
A Family-Friendly Favourite
Egg Fried Rice is an easy, affordable dish that the whole family can enjoy. It’s a great way to introduce different vegetables and flavours to your meals, and it’s perfect for busy days when you need something simple yet satisfying. With the Instant Pot, it’s easier than ever to make this beloved dish in no time!
Servings:
4 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 250 g white rice
- 500 ml water
- 3 tbsp sesame oil
- 1 small onion
- 250 g frozen peas and carrots mixture
- 1 tbsp butter
- 6 eggs
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- Salt and pepper to taste
- Garnish with sliced spring onion
Instructions
- Add the rice and water to the Instant Pot and secure the lid.
- Select PRESSURE COOK and program the time for 4 minutes, followed by 10 minutes natural pressure release, then quick release the remaining pressure.
- Fluff the rice with a fork, remove to a separate bowl and cover. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
- Add sesame oil to the Instant Pot and select the SAUTE function.
- Once the oil gets hot, add onion to the pot and cook for 2 minutes, then add the peas, carrots and butter to the pot and cook for another 2 minutes.
- Deglaze the inner pot, then push ingredients to the side of the pot and add beaten eggs.
- Cook, stirring constantly, until the egg begins to set, then fold into the vegetable mixture until egg is cooked through.
- Turn the pot off, and fold in the cooked rice, soy sauce, sesame seeds and salt and pepper.
- Serve warm with sliced spring onion.