Instant Pot Indonesian Shrimp Fried Rice
Ingredients:
Rice:
1 1/2 cups jasmine rice, uncooked
water for rinsing
1 1/2 cups water for cooking
Sauce:
2 tablespoons dark brown sugar
2 tablespoons light or mild molasses
2 tablespoons soy sauce
2 tablespoons fish sauce
1 1/4 teaspoon salt
Eggs:
4 eggs
1 tablespoon vegetable oil
Fried Rice:
3 tablespoons vegetable oil
1/2 medium onion, finely chopped
4 large garlic cloves, minced
12-14 extra-large shrimp (21 to 25 per pound), peeled, de-veined
1/2 cup frozen peas and carrots, thawed
4 scallions, sliced thin
2 limes, cut into wedges for serving (optional)
Directions:
For the rice:
Place rice in a fine mesh colander and rinse under cool water to wash off excess starches and impurities. Doing so prevents the rice from getting too clumpy when it cooks. Transfer rice to the IP pot liner. Add 1 1/2 cups water to pot.
Press RICE and it will automatically adjust the time to 12 minutes on HIGH pressure.
When the IP beeps after pressure cooking for 12 minutes, allow your IP to naturally release pressure for 5 minutes.
After naturally releasing pressure for 5 minutes, turn the setting on top of your IP to VENTING. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Transfer the rice to a container and allow to cool completely. Chill in the fridge for an hour or even overnight. The best fried rice is made with cold rice.
For the Sauce:
In a small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt; set aside.
For the Eggs:
Plug in the IP with insert set in place.
In another small bowl, whisk eggs and ¼ teaspoon salt together in medium bowl, set aside.
Press MANUAL and add 1 teaspoon of oil. Once hot, pour the whisked eggs into the IP and allow to set. Pull the cooked edges towards the middle and tilt the pan to allow the runny eggs to coat the bottom of the pan. Continue to do this as needed until no runny egg remain.
With a spatula, carefully flip the egg to cook the top side. Once cooked, take off heat and break up the egg into pieces which will be tossed into the fried rice later. Set aside until the egg is called for in the fried rice recipe.
For the Fried Rice:
Press SAUTE and add oil. When shimmering, add onion and garlic. Sauté and cook until translucent.
Add the shrimp and cook, stirring constantly until the shrimp turns opaque. Push the shrimp to the sides.
Crumble the cold rice into the middle of the pot. Cook the rice along with the shrimp until the rice is warmed through and slightly toasted, about 5-7 minutes.
Add the sauce mixture and toss with the shrimp and rice to coat.
Stir in the peas, carrots and egg and toss, cooking for another 1-2 minutes.
Add the scallions, remove from heat, and transfer to serving platter. Garnish with lime wedges if desired; serve immediately.
