The full meal, fried in the wok: seasoned chicken, eggs, peas and carrots, and jasmine rice cooked in the Instant Pot the day before — cold, day-old rice is what makes fried rice fry instead of steam. Makes 6–8 generous servings. Day 1: 3 minutes under pressure plus a 10-minute natural release, then the rice…
An old-cookbook favorite: chicken browned in a skillet, then simmered in a pineapple-soy sauce with ginger and toasted sesame seeds. Spoon it over rice — the make-ahead egg fried rice from this kitchen is below, and it also lives on its own as its own post. Serves 6. A covered 45-minute simmer once the sauce…
The trick to good fried rice is cold rice. Cook jasmine rice in the Instant Pot the day before, chill it overnight, then fry it in a hot wok with eggs, peas and carrots, and soy sauce. No chicken — a side that goes with everything. Makes 4–6 servings. Day 1: 3 minutes under pressure…
