This dish contains the following allergens: Eggs, Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes, add oil, onion, and garlic to the pot. Sauté for 2 to 3 minutes. Add rice, kimchi, frozen vegetables, stock, and soy sauce. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 3
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
Step 4
When cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Fluff rice with a fork and push to one side of the pot. Pour eggs into the pot on the other side. Stir eggs until they begin to scramble, then stir to incorporate with the rice.
Step 6
Close the crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 6 minutes. After 3 minutes, open lid and stir rice. Close lid to resume cooking.
Step 7
When cooking is complete, top with scallions and sriracha, if desired, before serving.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 2 of 7
After 5 minutes, add oil, onion, and garlic to the pot. Sauté for 2 to 3 minutes. Add rice, kimchi, frozen vegetables, stock, and soy sauce. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 3 of 7
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 4 of 7
When cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 5 of 7
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Fluff rice with a fork and push to one side of the pot. Pour eggs into the pot on the other side. Stir eggs until they begin to scramble, then stir to incorporate with the rice.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 6 of 7
Close the crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 6 minutes. After 3 minutes, open lid and stir rice. Close lid to resume cooking.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
Step 7 of 7
When cooking is complete, top with scallions and sriracha, if desired, before serving.
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
200g
basmati rice
113g
kimchi, chopped
109g
frozen peas and carrots
360g
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
2 tablespoons
canola oil
1/2
onion, peeled, chopped
1
clove garlic, peeled, chopped
1 cup
basmati rice
1/2 cup
kimchi, chopped
3/4 cup
frozen peas and carrots
1 1/2 cups
chicken stock
2 tablespoons
soy sauce
4
eggs, lightly beaten
2
scallions, green parts only, chopped, for garnish
2 teaspoons
sriracha sauce (optional), for serving
