Truffled Yakimeshi

INSTRUCTIONS

1. Rinse rice with cold water and drain. Add to the Instant Pot® stainless steel inner pot.
2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Rice and set time to 12 Minutes.
3. Once the time has elapsed, move the handle to Venting to release the steam.
4. Allow rice to cool briefly, then fluff with fork.
5. Transfer to another container and set aside. Clean the Instant Pot® inner pot.
6. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Heat 3 tbsp oil, add the finely chopped vegetables, and sauté.
7. Add the ginger and chicken. Cook a few minutes.
8. Add the meat, wait a minute before adding the shrimp (let these cook; add more oil if needed).
9. Leave space empty in center of the pot by moving the ingredients to the sides. In the center, place the truffled butter, garlic, and 2 beaten eggs (cook like scrambled eggs).
10. Mix and add ¼ cup soy sauce.
11. Add the rice. Then add another ½ cup soy sauce. Mix well.
12. Add chopped Cambray onion stem and mix.
13. Finish with truffle oil (if you prefer it more fried, jin san style, add 3 tbsp truffle oil in another large pan and refry the yakimeshi) or simply add at the end and mix.
14. Add sesame seeds and serve.