Pad Thai Fried Rice

By: Jeffrey Eisner

Pad Thai Fried Rice
cuisine icon Cuisine
Thai
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Notes
["Jeff’s Tip:","If you wish to add chicken or shrimp, do so in Step 2 along with the eggs. For chicken, use shredded pre-cooked rotisserie chicken; for shrimp, use raw or cooked of any size (tail on or off is fine). If using raw shrimp, stir until curled and opaque (2–3 minutes) which means they are ready to eat! Leftover Hoisin Pulled Pork (page 188) or the meat from the Beef Birria Tacos (page 198) also goes nicely with this rice when added in Step 2.","To Serve 1–2:","Simply halve the recipe. Cook times remain the same."]
cuisine icon Keywords
25 minutes, 4-6 servings, bunch sliced scallions, can bean sprouts, chicken or garlic broth, crushed peanuts, extra firm tofu, fresh tarragon or thai basil leaves, jasmine rice, large eggs, lime wedges, pad thai sauce, pressure cook, saute, shredded carrots, thai

serving icon Servings
4-6 Servings
Ingredients
  • 2 cups jasmine rice
  • 2 cups chicken or garlic broth
  • 1⁄3 cup fresh tarragon or Thai basil leaves
  • 3 large eggs
  • 1 cup pad thai sauce
  • 1 (14-ounce) can bean sprouts
  • 8 ounces extra firm tofu
  • 1⁄2 cup crushed peanuts
  • 1 cup shredded carrots
  • 1 bunch sliced scallions
  • Lime wedges
Instructions
  • Add the rice and broth to the Instant Pot and stir. Top with the tarragon or basil. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 3 Minutes. When done, allow a 10-Minute natural release followed by a quick release.
  • Hit Sauté and Adjust to the More or High setting. Add the eggs and stir until combined and cooked into the rice, about 2 Minutes.
  • Pour the pad thai sauce over the rice and mix until combined. Add any optional toppings of your choice and mix into the rice as well before serving and garnishing as desired.
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