Egg Fried Rice

Ingredients

  • 1 Cup basmati or jasmine rice
  • 1 ½ Cups water or stock
  • 2 Tbsp oil (olive or sesame)
  • ½ Cup baby bok choy (sliced)
  • 4 Spring onions (diced)
  • ½ Cup carrots (julienne)
  • 1 Small sweet pepper, any colour (diced)
  • 2 Tbsp Soy sauce
  • 2 Eggs (cracked and whisked)
  • 1 Tsp garlic powder
Serves:

2-3 servings

Total Time:

20 minutes

Method

  1. On the pressure cooker control panel, turn the menu knob until you reach the “Fry” function. Press start
  2. Add in half the oil and place the whisked eggs inside
  3. Stir the eggs around in a constant, quick motion to get small chunks of cooked egg
  4. Add in the soy sauce, uncooked rice and water/stock
  5. Place the lid on the pressure cooker and cancel the “Fry” function
  6. Turn the menu knob again until you reach the “Rice” function
  7. Press the “Texture” button until you reach the Strong setting (this will default to 10 minutes)
  8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button
  10. Release the pressure by holding the pressure release button on the top of the lid and then open the lid
  11. Set the pressure cooker back on the “Fry” Function and push the rice to one side of the pot
  12. Add the rest of the oil to the open space and then add in the remaining veggies
  13. Fry for a couple minutes stirring frequently to avoid burning
  14. Add in the garlic powder and then give the whole rice mixture a good stir to combine all the ingredients
  15. Cancel the “Fry” function
  16. Enjoy!
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