Description
A quick and satisfying dish perfect for busy weeknights, packed with flavor and customizable to your taste.
Ingredients
Scale
- 2 cups cooked rice (white or brown; day-old preferred)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: cooked chicken or shrimp for added protein
Instructions
- Turn on your Instant Pot and set it to sauté mode. Add the sesame oil.
- Once the oil is hot, scramble the eggs in the pot. Remove and set aside.
- In the same pot, add the mixed vegetables and stir-fry for a few minutes until they are heated through.
- Add the cooked rice, soy sauce, and the scrambled eggs back into the pot. Mix well until everything is evenly incorporated.
- Season with salt and pepper to taste.
- Close the lid and set the Instant Pot to cook on high pressure for 3 minutes.
- Perform a quick release of the pressure and fluff the rice with a fork.
- Serve hot, garnished with chopped green onions.
Notes
For added flavor, garnish with sesame seeds or drizzle with extra soy sauce. Pairs well with grilled shrimp, chicken, or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 170mg
Keywords: fried rice, instant pot, quick dinner, customizable recipes, Asian cuisine