Pork Fried Rice
|By :The Instant Pot College Cookbook by Julee Morrison|
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.
|Browse Category||Kid-Friendly, Meat, Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Prep Time||10 minutes|
|Cook Time||40 minutes|
- 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)
SAUTÉ THE VEGETABLES AND PORK.
- Select Sauté and adjust the heat to Medium or Normal. Add
1 tablespoonof 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 tablespoonsof 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).
The Instant Pot College Cookbook by Julee Morrison
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 recipes by : The Instant Pot College Cookbook by Julee Morrison
Leave a ReplyWant to join the discussion?
Feel free to contribute!