Instant “Fried Rice”

Traditional fried rice is tossed in lots of oil and uses minimal vegetables. I’ve turned the dish on its head with this healthier version, making vegetables the star of the show. When seasoned with soy sauce, garlic, and ginger, some of my family members can’t even tell that the rice is made of cauliflower!
SERVES 4

Prep: 12 minutes
Pressurize: 8 minutes
Cook: 8 minutes
Quick Release
Total: 28 minutes
1 tablespoon extra-virgin olive oil, plus more as needed
1 red onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
1 clove garlic, minced
1 teaspoon minced fresh ginger (about ½-inch knob)
2 pounds cauliflower, cut into small florets
⅓ cup soy sauce or tamari
½ teaspoon fine sea salt
1 cup fresh or frozen peas
4 eggs
1 teaspoon sesame oil
Chopped green onions, tender white and green parts only, for garnish
Sesame seeds, for garnish
Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add the onion, carrots, and celery and sauté until softened, about 4 minutes. Stir in the garlic and ginger and sauté just until fragrant, about 1 minute more. Press Cancel to stop the cooking cycle.
Add the cauliflower, soy sauce, and salt. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (see this page).
When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. This prevents the cauliflower from overcooking. When the floating valve drops, remove the lid and use a potato masher or fork to break up the cauliflower into small ricelike pieces. (It’s okay if you end up breaking up some of the other veggies, too.)
Press Cancel to stop the cooking cycle, then press Sauté. Add the peas and give the rice a stir to combine. The peas will cook quickly.
Use a spatula to move the mixture to the edges of the pan, creating a clear space in the center of the pot to scramble the eggs. Since there will be some liquid covering the bottom of the pot, crack the eggs into the liquid so you don’t have to use additional oil for cooking. Using a spatula, scramble the eggs as they cook until fluffy and cooked through, about 3 minutes. (This should also help evaporate some of that liquid.)
Mix the scrambled eggs into the “fried rice” mixture and stir in the sesame oil. Taste and adjust the seasonings as needed. Serve warm with the green onions and sesame seeds sprinkled over the top. Store leftovers in an airtight container in the fridge for 4 days.
MAKE IT GLUTEN-FREE Use tamari instead of soy sauce.

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