Pork Fried Rice

By: The Instant Pot College Cookbook by Julee Morrison

Pork Fried Rice
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 8 servings, contributed, cook 40 min, dairy free, dinner, easy, fine sea salt, frozen peas and carrots, ground black pepper, large egg, long-grain rice, modern, pork chops, prep 10 min, pressure cook, sauté, scallions, small onion, soy sauce, vegetable oil, water

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
8 servings
Ingredients
  • 3 tbsp vegetable oil
  • 1 small onion
  • 2 inch pork chops
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 3 cups Water
  • 2 cups long-grain rice
  • 1 large egg
  • 3 tbsp soy sauce
  • 1/2 cup frozen peas and carrots
  • 2 scallions
Instructions
  • Select Sauté and adjust the heat to Medium or Normal. Add 1 tablespoon of oil to the inner cooking pot. When it’s hot, add the onion and cook, stirring occasionally, for 2 minutes. Season the pork with the salt and pepper. Add the pork to the pot and cook, stirring occasionally, for about 5 minutes. Transfer the pork and onion to a small bowl.
  • Add the water to the pot and scrape the bottom of the pan to remove any browned pieces. Add the rice. Lock the lid into place and turn the valve to “sealing.” Select Rice, which will automatically set the cooking time based on the amount of rice and water in the pot. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  • Unlock and remove the lid. Stir the rice and create a well in the center so you can see the bottom of the pot. Add the remaining 2 tablespoons of oil into the center. Pour the beaten egg into the hole and stir quickly. Stir in the soy sauce and the pork and onions. Add the peas and carrots to the rice and allow to rest for 5 minutes to heat through. Garnish with the scallions (if using).
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