Veggie Fried Rice

Brown rice is a great side dish to accompany a veggie-focused dinner, but every once in a while I enjoy it as a stand-alone meal. You have your fat, fiber, and protein all packed into this yummy classic takeout dish. Page #189.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set the bag of frozen vegetables on the counter to start thawing.

Step 2

Place the brown rice, coconut milk, broth, onion, salt, and pepper in a pressure cooker.

Step 3

Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MULTIGRAIN function, high pressure, and use the +/- buttons until the display reads 28 minutes.

Step 4

Meanwhile, crack the eggs into a bowl and whisk until fluffy.

Step 5

Heat a skillet over medium heat and add the oil. Pour in the eggs and scramble until cooked through, about 5 minutes. Add the vegetables and stir to help them thaw.

Step 6

When the cooker beeps to let you know it's finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes-it's hot.

Step 7

Open the lid and add the egg-and-vegetable mixture. Stir to combine the rice with the eggs and veggies. Remove from the cooker and serve with coconut aminos.