Prep Time: 15 mins | Cook Time: 17 mins | Total Time: 32 mins | Yield: 4 Servings
Easy, delicious, and hassle-free! These three words best describe how I feel about this awesome dish. Try it now and I promise you that you will not be disappointed at all! Feel free to add more ingredients to this if you wish. I am sure that you can do a lot to make this recipe even better! Have a perfect day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 tablespoons sesame oil
2 tablespoons soy sauce or gluten-free Tamari sauce
2 tablespoons unsalted butter
4 Eggs
2 c (456g) Jasmine rice rinsed and drained
2 c (500ml) water
1 c (128g) frozen peas and carrots mix
1 onion finely chopped
1 tablespoon rice vinegar
1 c (128g) sweet kernel corn
Diced green onions for garnish
Sesame seeds for garnish
Directions:
Rinse the rice with water, then drain it for a few minutes.
Put the rice inside the Instant Pot.
Pour in 2 cups of water, then stir until well mixed. Close and seal the pot.
Press the “Pressure Cook” and cook for about 3 minutes on high pressure.
Do a natural release of the pressure.
Remove the lid and use a fork to fluff the rice. Transfer the rice into a mixing bowl.
Add sesame oil into the Instant Pot and allow it to become hot.
Add the onion and sauté until soft. Add the carrots, peas, and corn. Stir until well mixed.
Add butter and cook the veggies for 2 minutes.
Add the eggs to one side of the pot and scramble them. Stir everything until well mixed.
Put the rice back into the pot.
Add the rice vinegar, tamari soy sauce, and sesame seeds. Stir until well mixed.
Serve and enjoy!
Nutrition Facts:
Calories: 580kcal | Carbohydrates: 89g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 446mg | Potassium: 346mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3755IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg
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