- 3 tbsp vegetable oil divided
- 1 small onion finely chopped
- 2 inch pork chops cut into
1/2 pieces, 6 oz
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 3 cups Water
- 2 cups long-grain rice
- 1 large egg beaten
- 3 tbsp soy sauce
- 1/2 cup frozen peas and carrots
- 2 scallions finely chopped (optional)
Select Sauté and adjust the heat to Medium or Normal. Add
1 tablespoonof oil to the inner cooking pot. When it’s hot, add the onion and cook, stirring occasionally, for 2 minutes. Season the pork with the salt and pepper. Add the pork to the pot and cook, stirring occasionally, for about 5 minutes. Transfer the pork and onion to a small bowl.
Add the water to the pot and scrape the bottom of the pan to remove any browned pieces. Add the rice. Lock the lid into place and turn the valve to “sealing.” Select Rice, which will automatically set the cooking time based on the amount of rice and water in the pot. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
Unlock and remove the lid. Stir the rice and create a well in the center so you can see the bottom of the pot. Add the remaining
2 tablespoonsof oil into the center. Pour the beaten egg into the hole and stir quickly. Stir in the soy sauce and the pork and onions. Add the peas and carrots to the rice and allow to rest for 5 minutes to heat through. Garnish with the scallions (if using).