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Sesame Chicken
Pork Fried Rice
| By : |
We live in a town without good Chinese food, and yet it’s
something we crave often. This fried rice recipe is incredibly
easy and satisfies the cravings. It’s also extremely budget
friendly, so even if you have good takeout options, save some
dough and make this fried rice in your Instant Pot® instead.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
8 servings
|
Ingredients
- 3 tbsp vegetable oil divided
- 1 small onion finely chopped
- 2 inch pork chops cut into
1/2 pieces ,6 oz - 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 3 cups Water
- 2 cups long-grain rice
- 1 large egg beaten
- 3 tbsp soy sauce
- 1/2 cup frozen peas and carrots
- 2 scallions finely chopped (optional)
Ingredients
|
Instructions
SAUTÉ THE VEGETABLES AND PORK.
- Select Sauté and adjust the heat to Medium or Normal. Add
1 tablespoon of oil to the inner cooking pot. When it’s hot, add the onion and cook, stirring occasionally, for 2 minutes. Season the pork with the salt and pepper. Add the pork to the pot and cook, stirring occasionally, for about 5 minutes. Transfer the pork and onion to a small bowl.
PRESSURE COOK THE RICE.
- Add the water to the pot and scrape the bottom of the pan to remove any browned pieces. Add the rice. Lock the lid into place and turn the valve to “sealing.” Select Rice, which will automatically set the cooking time based on the amount of rice and water in the pot. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
FINISH THE RICE.
- Unlock and remove the lid. Stir the rice and create a well in the center so you can see the bottom of the pot. Add the remaining
2 tablespoons of oil into the center. Pour the beaten egg into the hole and stir quickly. Stir in the soy sauce and the pork and onions. Add the peas and carrots to the rice and allow to rest for 5 minutes to heat through. Garnish with the scallions (if using).
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
All Cook Books by :
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It was easy and turned out good. My instapot manual said 1:1 ratio and 4 minutes. I didnt have pork chops thawed, so I used pork sausage. It turned out wonderfully. I will make this again.
Loved!
Really good recipe.
One question: whwn you beat the eggs do you could it before yiu out itbin or you add it without cooking into the hole.
Very tasty and eaay to prepare
Hi Mig1234,
You would push the rice out of the center leaving space where you see the stainless steel bottom, add oil and uncooked egg. Then stir, the unit will have enough residual heat plus keep warm to cook the egg.
This is a keeper as voted by my family.
Simple to make with directions I can even execute flawlessly and create this favorite perfectly delicious.
Horrible. Just ended up with raw egg rice.
Hi Cjmarino,
We are sorry to hear that the recipe didn’t turn out for you.
Did you create a well in the center to expose the bottom of the inner pot and pour your beaten egg in there? The residual heat should have been enough to cook the egg. If it as cooked to your liking you can always saute the rice and egg then add the soy sauce and pork.
Leave a solid hour for cook time, it takes a while for the rice to get to steam temp.
Only thing I would change, would be to fry the egg in a pan, then add it at the end.
Awesome and easy to make. My two picky eaters loved it. I had to use the saute setting to cook the egg and added more soy sauce.
I used cutup pork roast leftovers instead of raw pork chops. I also used fresh broccoli and carrots that i flash fried while the rice cooked. Very tasty and Very easy!!
The ‘cook now’ button says parsing error script. What the heck does that mean? Btw will the app ever get updated with newer recipes?
This was super nasty. I ended up with gooey rice with raw egg mixed in. IP rice just isnt good! I also used the saute button to cook thw egg, but it just wouldnt cook. I should have read this section before I started cooking. Like another IP’er said, cook thw egf first, then add it at the end. As for the rice? Use the IP rice cooker!
Did not particularly enjoy this. Followed every step of the recipe. I forgot that instant pot rice is never very good. It’s always mushy and stick for some reason. Pass on this recipe if you don’t like mushy and sticky rice.
I don’t have frozen peas. Could I use canned peas instead?