Veggie Rice Pot Recipes

Steps:

• Boil the kettle. Heat the oil in a large, deep frying pan, then add the peppers and mushrooms. Fry over a high heat for 3 mins or until starting to soften and turn golden. Turn down the heat, then stir in the rice, garlic and five-spice. Sizzle for 2 mins, then splash in the sherry, if using, and top up with 350ml hot water.
• Cover the pan and simmer for 15-20 mins until all of the liquid has gone and the rice is tender, stirring now and again. Add the peas for the final few mins.
• Heat another frying pan, add a drop of the sesame oil, then add the eggs. Swirl around the pan to make a thin omelette. Once set, turn out onto a board, roll up and shred thinly. Tip the egg and spring onions onto the rice, fluff up with a fork, season with soy sauce and sesame oil, then serve.

Steps:

• Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
• Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Turn pressure knob to "Sealing". Select Manual and reduce the time to 24 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
• Once the time goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
• Select "Saute" on the Instant Pot. Once it says "Hot", add the oil.
• When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
• Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
• Add rice mixture and stir until everything is combined.
• Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Mix everything together. Top with scallions.
• Enjoy!