Ok, I’ll admit that this Instant Pot Pork Fried Rice isn’t really “fried”. It never really touches a frying pan or a wok. So, in that sense, it’s not very traditional. However, when I saw how popular the Chicken and Brown Rice dish was that I made a few weeks ago, I thought maybe I should do more like it. The method is quite easy and comes out great. The meat and the rice cook at the same time in the Instant Pot! This dish just uses the flavors and ingredients of pork fried rice and you’re going to love it.
Servings : 6
Ingredients
- 1 Tbsp sesame oil
- 1 each onion small, diced
- 2 each carrot large, diced
- 2 Tbsp bottled minced garlic
- 1/2 inch fresh ginger minced
- 2 cups brown rice uncooked
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups Chicken broth or water
- 1 lb boneless pork chop
- 1 cup frozen green peas
- Bragg Liquid Aminos to taste
- 2 green onion sliced, for garnish
- 2 egg
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Instructions
Instant Pot Instructions
- Press "sauté" on the Instant Pot and then add the sesame oil. Let the oil heat up a bit and then add the chopped onion, garlic, ginger and carrot.
- Sauté for 3-5 minutes. They don't need to be soft.
- Add the brown rice, salt, and pepper and continue to sauté for another 3 minutes. Push "cancel" on the Instant Pot to turn it off.
- Add the broth or water, mix well, and scrape the bottom and edges of the insert pot. Make sure all of the rice and veggies are in the liquid and are not stuck to the side or bottom of the insert.
- Dice the pork chops into 1/2 inch or smaller cubes. Add the pork on top of the rice mixture. You don't need to mix it.
- Close the Instant Pot lid and set the valve to "sealing". Program for manual-high and 22 minutes.
- Allow the pressure to release naturally for at least 10 minutes after the cook time has ended, then release the rest of the pressure by carefully moving the valve to "venting".
- Remove the lid and add the frozen peas to the rice mixture in the Instant Pot and stir well.
- Put the lid back on the Instant Pot and move the valve to sealing. Do not turn the Instant Pot on. Leave sealed for 5 minutes and then release the pressure that has built up by moving the valve to venting.
- While the peas are steaming in the Instant Pot, beat the eggs and scramble them in a skillet until they are dried out. If you don't want to dirty another pan, you can wait until the peas are done, turn the Instant Pot to saute and clear a little spot in the center of the rice mixture. Pour the eggs in and scramble in the center of the rice mixture and then mix it all together.
- Remove the Instant Pot lid and add the eggs and mix well. Serve with Bragg liquid aminos and sliced green onions, if desired.
Stove Top Instructions
- Cook brown rice in a rice cooker or on the stove top. To cook on the stove top: Combine rice, broth, and an additional 2 cups of water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with fork. For sticky rice, soak rice for 15 minutes prior to cooking and increase simmer time to 40 minutes.
- Dice the pork chops into 1/2 inch or smaller cubes.
- Heat sesame oil in large skillet until hot. Add cubed/diced pork. Cook, stirring constantly, 7 min or until cooked through. Remove from pan and set aside.
- Add vegetables to skillet. Cook 2 min. Add cooked rice and ginger and sauté 2 min.
- Scrape veggies and rice to one side or make a well in the center. Beat the eggs and pour onto the pan. Cook while stirring until scrambled.
- Return pork to pan and stir well. Add Bragg's and sliced green onions if desired.
Tried this recipe?Let us know how it was!
This Post Has 4 Comments
Will be trying:)
Wonderful!
This was an easy, tasty meal. I used leftover pork roast, and 1T of low salt soy sauce. I think next time I would add more ginger, more soy sauce and chopped mushrooms with the peas. We both enjoyed it, it was tasty and I’ll be keeping this as a to go to recipe. Pork could easily be substituted with either chicken or shrimp (add the shrimp with the peas so they don’t get overcooked). Thank you!
Very tasty dish, but the cooking time seems to have been WAY off. The recipe says to cook for 22 minutes. At about 14 minutes the “Food Burn” message came up, so I immediately released the pressure. Sure enough, it was starting to burn on the bottom. It was already fully cooked and the rice was starting to liquify. I’ll make it again but reduce the cook time.