first class instant pot shrimp fried rice vest

instant pot shrimp fried rice

yummy
Meat And Seafood

INSTANT POT SHRIMP FRIED RICE

Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal.

Ingredients

  • 1lb large raw shrimp (peeled and deveined)
  • 2large eggs, lightly beaten
  • 3cups broccoli florets
  • 1⁄2red onion, sliced
  • 3tablespoons reduced sodium soy sauce
  • 1tablespoon rice wine vinegar
  • 2teaspoons granulated sugar
  • 1teaspoon sesame oil
  • 1tablespoon cornstarch
  • 3cups cooked brown rice
  • 1cup shredded carrot
  • 1⁄2cup chopped cashews

Direction

  1. Spray the inner pot with nonstick cooking spray.
  2. Add shrimp, beaten eggs, broccoli and onion to the inner pot.
  3. Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
  4. To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
  5. When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
  6. Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
  7. Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.