Fried rice in half an hour, eh? Think it’s impossible? I hear your cries. Fear not, we have the power of pressure on our side! This is a series I’ll be doing about pressure cooking, which is one of the coolest, well, actually one of the hottest, ways to cook in a flash. That’s how we can go from prepped ingredients to final product in 30 minutes.
What’s so great about fried rice is that it’s so versatile, like accident related pickup lines at an insurance convention. But most fried rice is bland, dry, and full of frozen vegetables, only heightening the fact that the chef had written the recipe in Microsoft Paint. But we can do better, with pressure.
Pressure cooking is a way to cook faster than you normally can, because by sealing the lid to the cooker shut, water and steam become superheated under the building pressure. Good thing I took thermodynamics, because that’s all I learned from it. Well, that and how to draw a turbine diagram. I’m using a Breville Fast Slow Pro for this series, but a stovetop or other electric pressure cooker will be fine. Rice to water ratios and cooking times may depend on your cooker so follow those instructions per the manufacturer.
2 cups white rice
1 cup water
2 cups vegetable broth
4 cloves minced garlic
2 tbsp minced ginger
1 large stalk celery, cut into ½ inch cubes
1 large carrot, cut into ½ inch cubes
1 medium onion, sliced into thin strips
¼ cup sweet chili sauce
¼ cup soy sauce
4 green onions, thinly sliced
¼ cup cilantro, roughly chopped
Add rice, water, and broth into cooker, stir to ensure no rice will stick. Set cooker to high pressure and cook for 10 minutes. Release the pressure carefully.
Remove rice from cooker and spread onto a baking tray, place in freezer to rapidly cool.
Add a bit of canola oil to the pressure cooker, and turn on the sear function. Add onion and carrot, cook for two minutes. Add ginger, garlic, celery, and sweet chili sauce. Cook on high pressure for 5 minutes, or until carrot and celery are tender. Release pressure and transfer to a separate bowl.
Remove rice from the freezer, oil the cooker, and sear the rice to get a little crisp edge on it, about 5 minutes. Typically fried rice is made with day old rice, but this will work just fine.
Using the sauté function, add soy sauce and stir until thoroughly incorporated through rice. Add in the vegetables and cook for 3-4 minutes. Add the cilantro and green onions, folding them into the mixture.
Good job. I’m proud of you guys for trying this. Pressure cooking can be scary, there’s a lot of noise and high speed steam involved. Here’s a fun fact! The first time I used mine and it started to release pressure, my roommate jumped and asked if there were demons.
Hopefully this recipe will take some pressure off of your life, and put it to good use.
Have any questions about pressure cookers, or what we do here? Comments, criticisms, not sure how to sell your
useless piece of junk Nissan Murano CrossCabriolet you accidentally bought? Send us an email! firstname.lastname@example.org (Real email only please, because you people signed us up for so much spam we get more email from Team Trump than from actual readers…)
Written by Zach “Let’s pressure cook literally everything in this apartment” Jordan
Cooking Instructor // Purdue University
Show Engineering Intern // ROUSH Entertainment