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The green tops of the salad onions stand out on top of the Pressure Coooker Egg Fried Rice-ish, which is in a small bowl being held up by a hand with a sunny garden in the background

Pressure Cooker Egg Fried Rice-ish

Maria Bravo
Delicious, easy and super quick sort of Egg Fried Rice recipe
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Prep Time 15 minutes
Cook Time 4 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 6 people
Calories 316 kcal

Equipment

  • Pressure cooker / Instant Pot / Multicooker

Ingredients
  

  • 4-5 chopped rashers of bacon chopped up
  • 1 red onion chopped
  • 1 stalk of celery chopped (I chop it really small)
  • 1 yellow pepper chopped
  • 2 medium carrots chopped
  • 1 teaspoon Chinese five spice
  • 1 tablespoon soy sauce
  • 1.5 mug of quick cook white basmati (300 g) it’s what my friend had in the cupboard, you can use normal white basmati or long grain, of course (timings in recipe). Grab a standard-sized mug, any mug.
  • 1.5 mug filled with water (300ml) we’re using a 1:1 ratio rice to water (use the same mug as for the rice to keep the same ratio)
  • 1 chicken stock cube or 1 heaped teaspoon of my homemade vegetable stock paste

To serve

  • 4 eggs beaten
  • 6-7 spring onions
  • Fresh chillies chopped or sliced (optional)

Instructions
 

  • Press Sauté and fry the chopped bacon in some olive oil. Moving it so that it doesn’t catch.
    4-5 chopped rashers of bacon
  • Stir in the vegetables and sauté for a few minutes.
    1 red onion, 1 stalk of celery, 1 yellow pepper, 2 medium carrots
  • Deglaze well (i.e. add a bit of liquid and scrape with a wooden spoon to remove any caramelised/burnt-on bits).
  • Stir in the Chinese five spice, soy sauce, rice, water and stock cube or stock paste.
    1 teaspoon Chinese five spice, 1 tablespoon soy sauce, 1.5 mug of quick cook white basmati (300 g), 1.5 mug filled with water (300ml), 1 chicken stock cube
  • Make sure the sealing ring is in place properly. Lock the lid in. Steam release set to Sealing.
  • Pressure Cook 4 minutes, high pressure. If it’s quick cook rice, do a 2 minute QPR at the end, if it’s normal basmati do a 7 minute QPR at the end).
  • Once you have opened the lid, stir in the beaten eggs, keep stirring until you see the eggs have cooked.
    4 eggs
  • Adjust the soy sauce to taste
  • Serve with the spring onions and chillies
    6-7 spring onions, Fresh chillies

Notes

*Pressure Cooker Terminology
Quick Pressure Release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural Pressure Release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.

Nutrition

Calories: 316kcalCarbohydrates: 47gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 119mgSodium: 488mgPotassium: 314mgFiber: 2gSugar: 2gVitamin A: 3725IUVitamin C: 41mgCalcium: 61mgIron: 2mg
Keyword bacon, basmati rice, five spice
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