Shrimp Fried Rice
Instant Pot basmati rice cooked with onion, garlic and egg, then finished with soy sauce, peas and carrots and jumbo shrimp.
Ingredients
| 1 tbsp | 15 ml | butter (or oil) |
| 1 | medium onion, diced | |
| 2 cloves | garlic, minced | |
| 1 | egg | |
| 1 cup | 240 ml | basmati rice (uncooked) |
| 1/4 cup | 60 ml | soy sauce |
| 1 1/2 cups | 360 ml | chicken stock |
| 1/2 cup | 120 ml | frozen peas and carrots |
| — | jumbo shrimp |
Instructions
- Press the RICE button set on low for 12 minutes, then NPR (natural pressure release) for 3 minutes. (Sauté the onion and garlic with the butter, stir in the egg, then add the rice, soy sauce, chicken stock and frozen peas and carrots before pressure cooking.)
- Add jumbo cooked shrimp and stir well. Let it sit covered for 2-3 minutes to warm the shrimp.
- For raw shrimp: stir it in, lock the lid and seal the valve, and sit 3 minutes to cook the shrimp.