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Ingredients
Scale
- 1 cup long grain white rice, rinsed
- 2 cups water
- 3 tbsp butter, divided
- 2 carrots, peeled and diced
- 1 cup white onion, diced
- 1/2 cup frozen peas
- 3 garlic cloves, minced
- 3 green onions, thinly sliced, plus more for garnish
- 1 tsp toasted sesame oil
- 2 eggs, whisked
- 1/4 cup soy sauce (or tamari for gluten-free option)
Instructions
- Add rinsed rice and water to the Instant Pot; seal the lid.
- Pressure cook for 4 minutes and allow a natural release for 10 minutes.
- Transfer rice to a bowl and chill in the fridge ideally overnight.
- Press 'sauté' on the Instant Pot and melt 2 tbsp butter.
- Sauté carrots, onion, peas, and garlic for about 5 minutes.
- Stir in green onions and sesame oil, then push veggies aside.
- Add 1 tbsp butter and scrambled eggs; cook for 30 seconds.
- Mix veggies and eggs, then add chilled rice and soy sauce; stir well.
Notes
Chill rice overnight for best texture.
Feel free to add proteins like chicken or shrimp.
Customize with your favorite add-ins such as bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 10
- Cholesterol: 100