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This is the recipe for the people, that wanted to eliminate the chicken. I never got so many requests. And, I’m truly sorry, that I haven’t responded, as I have gotten over 600 Facebook messages.
If you aren’t following me. I’m at Inspiring NH Kids. I usually do a recipe for the Instant Pot every day. So, if you are looking for more recipes, make sure to check back.
I also started a new Facebook group, for everyone to share recipes and talk about their Instant Pot
Some of the most popular Instant Pot Recipes,
8 Items Every Instant Pot Owner Needs to Own
If you are making this Gluten Free, my favorite soy sauce is:
I use this Instant Pot, and I have this
Instant Pot Fried Rice (Vegetarian)
Scale
Ingredients
- 1 tablespoon of butter
- 1 onion, peeled and diced
- 2 tablespoons of garlic
- 1 egg
- 1 cup of uncooked basmati rice
- 1/4 cup of soy sauce
- 1 1/2 cup of chicken broth (or stock)–if you are making this vegetarian just substitute
- 1/2 cup of mixed frozen vegetables
Instructions
- In your Instant Pot, place the oil, then press the saute setting. When the oil heats up, add the onion and garlic, saute for about 1 minute.
- Then add the egg, and scramble it for another minute.
- Add the rice, soy sauce, chicken broth and mix well.
- Set the rice option for 10 minutes, making sure that the vent is closed.
- When the rice is done, release the steam.
- Remove the lid, mix well, and then add the frozen vegetables.
- Enjoy!
Do you precook the frozen vegetables or are you adding them frozen?
You can leave them out while they are cooking and then mix in them in frozen. The heat from the rice will cook them.