Instant Pot Stir-fried Rice

  • 2 eggs
  • 4 tbsp olive oil
  • 1 c frozzen peas
  • 1 c frozen corn
  • 1 onion, diced
  • 2 tsp minced garlic
  • 1 cup rice (I used jasmine, but any long grain)
  • 2 c vegetable broth
  • 1 tsp salt
  • 1 tsp pepper

Set Instant pot to saute mode. Whisk two eggs in a bowl. Add 1 tbsp olive oil to pot and once heated add egg. Scramble. Move eggs to a bowl and set aside. Add another tbsp olive oil to pot. Add frozen peas and corn and cook 1-2 minutes. Move vegetables to bowl with eggs and set aside.

Add onion and garlic to pot and saute 2-3 minutes. Add rice and cook 2-3 minutes. Add broth, salt and pepper. Change pot to “rice” mode and seal lid. I use the standard time on my pot. When the timer is finished, use the quick release method to release the pressure. As soon as it is done, remove lid and stir rice. I use a wooden spork. Stir in eggs and vegetables you set aside earlier. Serve!

Note: I tried adding an extra egg to up the protein. I thought it was too much egg!