1teaspoongarlic powder or 1 clove fresh garlic, minced
2Tablespoonssoy sauce or tamari
Instructions
Start by rinsing your rice with cold water until it runs clear.
Pour the rice into the liner of your pressure cooker and add the vegetable stock. Stir to make sure the rice is evenly distributed.
Secure the lid and make sure the pressure knob is int the “Sealing” position. Press the “Manual” button and adjust the time to 3 minutes using the + and – buttons.
When your pressure cooker beeps, allow the pressure to release naturally for 10 minutes. Remove the lid and fluff the rice with a fork.
Press the “Cancel” button, move the rice to a bowl and set aside.
Press the “Saute” button and allow the metal liner to get HOT. Add the oil, swirl it around to coat the bottom of the pan, and add the green onions.
Cook for 1 minutes to heat the onions. Add the eggs and stir to scramble.
Stir in the peas, carrots, and rice. Add the garlic powder and soy sauce, stir to combine.
Saute until thoroughly heated, stirring constantly to keep the rice from burning. Adjust the seasonings as needed and serve.
Notes
Rinsing the rice removes some of the starch so the rice will not be too sticky. Sticky rice is great for sushi, but not so great for fried rice!
The scrambled eggs only need to be cooked long enough for the to “set”. They will continue cooking with the vegetables and rice.
Yes you could push the rice to the side and not remove it from the pot…but it is easier to cook the green onions and eggs separately.
I used garlic powder because it is super simple. You could also add fresh, minced garlic when you add the peas and carrots.