Instant Pot Hibachi Fried Rice

2 cups of Jasmine rice, rinsed well and drained

2 cups of water

2 tbsp of sesame oil

2 tbsp of soy sauce (I used low sodium)

1 tbsp of salted butter

3 eggs (you can use 6 eggs if you want it EXTRA eggy!)

Half of 1 large white onion, chopped

Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)

Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)

Optional:

Sesame seeds, for sprinkling

Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)

Instructions

Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)

Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir.

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside.

Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting.

Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes.

Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done.

Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg.

Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce.

Japanese Mustard Sauce

2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)

1.5 tsp of white sugar

1/4 cup of milk

2 tbsp of heavy cream

1/4 cup of soy sauce (low sodium is best)

1 tsp of crushed garlic

Japanese Ginger Sauce

1/2 cup of soy sauce (low sodium is best)

1/4 tsp of white vinegar

2 tbsp of lemon juice

1/2 tsp of white sugar

1/2 tbsp of onion powder

1 tsp of crushed garlic

2 tbsp of minced/crushed ginger

Yum Yum Sauce

1 cup of mayonnaise

1 tbsp of melted butter

1 tsp of tomato paste

1 tsp of sugar

1/2 tsp of paprika

1/2 tsp of garlic powder

1/2 tsp of salt

2 tbsp of water

From: https://pressureluckcooking.com/instant-pot-hibachi-fried-rice/