Name: Fried Rice “Risotto”
Prep time: 15 min
Total time: 40 min
Yield: Makes: 4 to 6 servings
Ingredients: 1 cup (130 g) frozen peas and/or carrots; 2 teaspoons rice vinegar; 2 tablespoons oyster sauce; 8 ounces (200 g) bok choy or Chinese cabbage, sliced into thin ribbons, stalks and leaves kept separate; 4 Chinese sausage links, cut into ¼-inch (6.25-mm) slices; 3 tablespoons Chinese cooking wine; 3½ cups (840 ml) low-sodium chicken stock, plus more as needed; 1 teaspoon vegetable oil; ½ cup (120 g) minced shallot; 1½ cups (320 g) short-grain Japanese-Style rice, rinsed in 2 to 3 changes of water and drained; 3 tablespoons unsalted butter, divided; 1 tablespoon minced garlic (3 medium cloves); fine sea salt, to taste; cilantro/coriander leaves, to garnish; 2 teaspoons sesame oil; 1 tablespoon minced fresh ginger; ¼ teaspoon freshly ground black pepper; 1 tablespoon soy sauce

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
40 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

You might be wondering what the heck is fried rice risotto? Well, it’s just risotto made with ingredients I normally throw into fried rice. I left out the cheese, but I couldn’t resist adding butter. The richness of full-cream butter paired with oyster sauce and soy sauces is divine!

Ingredients

1 teaspoon vegetable oil
4 Chinese sausage links, cut into ¼-inch (6.25-mm) slices
3 tablespoons

Main course

Method

Select SAUTÉ and set to HIGH/MORE. Add the vegetable oil. When the pot is hot, add the Chinese sausage and cook until browned on all sides, 3 to 4 minutes. Remove to a plate lined with paper towels. Drain the fat if desired.
Melt 1 tablespoon butter in the pot and add

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Fried Rice “Risotto”

Ingredients

Method

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