Step 1

Rinse the rice in a mesh sieve under running cold water until the water runs clear. (TIP: Removing as much starch as possible by rinsing produces fluffier rice!) Drain well and put the rice into the inner pot of Instant Pot.

Step 2

In a 2-cup measuring cup, mix water, soy sauce, fish sauce, sesame oil and garlic powder. Add it into the rice.

Step 3

Close the lid and make sure the valve is set to “sealing”.

Step 4

Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took about 6 minutes for IP to come to pressure.)

Step 5

Meanwhile, heat a skillet over medium high heat. Add oil.

Step 6

When the oil is hot, crack the eggs and scramble around, 1-2 minutes.

Step 7

Add white part of scallions and frozen vegetables and cook for 2-3 minutes, until the vegetables are thawed and heated through.

Step 8

Once the IP time is up, let the pressure release naturally for 5 minutes (This means just leave the pot alone. You can unplug the pot, if desired) and then do quick release by turning the valve to “venting”. And carefully open the lid.

Step 9

Using a wooden spoon, fluff the rice and then add the sautéed vegetables and eggs mixture into the rice along with green part of scallions. Gently mix everything together and serve!