Instant Pot Hibachi Fried Rice

pressureluckcooking.com

Revellee

2 cups of Jasmine rice, rinsed well and drained

2 cups of water

2 tbsp of sesame oil

2 tbsp of soy sauce (I used low sodium)

1 tbsp of salted butter

3 eggs (you can use 6 eggs if you want it EXTRA eggy!)

Half of 1 large white onion, chopped

Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)

Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)

Sesame seeds, for sprinkling

Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)

GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!

Want it a little healthier and to use brown rice instead? Replace steps 1 to 3 by following my brown rice recipe instead!

Want it vegan? Don’t use the butter or egg!

Want some more protein in there? You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right! For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!) Want some more protein in there? You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor - making it not too heavy, but just right! For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)

subheading: MAKE THESE SAUCES TO GO WITH IT!:

subheading: Japanese Mustard Sauce:

2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)

1.5 tsp of white sugar

¼ cup of milk

2 tbsp of heavy cream

¼ cup of soy sauce (low sodium is best)

1 tsp of crushed garlic

subheading: Japanese Ginger Sauce:

½ cup of soy sauce (low sodium is best)

¼ tsp of white vinegar

2 tbsp of lemon juice

½ tsp of white sugar

½ tbsp of onion powder

1 tsp of crushed garlic

2 tbsp of minced/crushed ginger

subheading: Yum Yum Sauce:

1 cup of mayonnaise

1 tbsp of melted butter

1 tsp of tomato paste

1 tsp of sugar

½ tsp of paprika

½ tsp of garlic powder

½ tsp of salt

2 tbsp of water

Directions at pressureluckcooking.com

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