Instructions

• If you are starting with 1½ cups uncooked jasmine rice: rinse the rice under cold water until the water runs clear, add it to the Instant Pot with 1½ cups water, secure the lid, set the vent to SEALING, and select PRESSURE COOK/MANUAL on high for 4 minutes. When the cook program ends, allow a natural release for 10 minutes, then carefully quick-release any remaining steam, open the lid, and fluff the rice with a fork. Spread the rice on a large plate or tray to cool. Chill in the fridge or freezer if you need it cold quickly. If you are starting with 5 cups cooked jasmine rice: make sure the rice is cold and separated (if it was just cooked, spread it on a tray and chill) so it fries evenly.
• Press SAUTE on the Instant Pot and add 1½ tablespoons of the oil (half of the 3 tablespoons). In a bowl, beat the 4 eggs with ½ teaspoon salt.
• When the oil is hot and shimmering, pour in the beaten eggs. Gently scramble with a spatula, cooking only until the eggs are set but still moist. Transfer the scrambled eggs to a plate and set aside.
• Wipe the inner pot clean with a paper towel (carefully, the pot will be hot).
• Press SAUTE again (if needed) and add the remaining 1½ tablespoons oil. Add the 2 cloves minced (or crushed) garlic and the 2-inch grated ginger; sauté about 30–60 seconds until fragrant.
• Add the 10 ounces (300 g) frozen mixed vegetables and cook until thawed and heated through, about 1–2 minutes. Push the vegetables to one side of the pot.
• Add the cooled rice in two batches, breaking up any clumps as you add it. For each batch, let the rice sit without stirring for about 1 minute so it can sizzle, then stir and fry for another minute or two. Take care not to let the rice burn.
• Add the 2 tablespoons low-sodium soy sauce and 1½ teaspoons sesame oil, and stir everything to combine. Continue to cook for about 1 minute to heat through.
• Add the scrambled eggs back into the pot along with the chopped green onions. Stir to combine and heat everything through.
• Season with ¼ teaspoon ground black pepper, taste, and add a little more soy sauce or sesame oil only if you want (using the amounts listed in the ingredients if desired). Serve hot.