Instructions

• Step one you heat 1 tablespoon of butter in your pressure cooker's saut mode or a big skillet. Once it's melted and shimmery, add the whisked eggs. Scramble 'em quick until they're just set, then scoop out and set aside.
• Next, drop another tablespoon of butter into the same pot. Toss in diced carrots and onions. Saut those for about 5 minutes until they soften up but don't lose their snap. The garlic goes in next for just a minute - you wanna smell it but not burn it.
• Now fold frozen peas into the pot, stir 'em to combine. Add your cooked rice next, breaking up any clumps. Stir it good so every grain gets some love. Pour in soy sauce, salt, and pepper. Don't rush on seasoning, taste a little to get it just right.
• Fold scrambled eggs back in along with sliced green onions. Give it all a last gentle stir and cook another 2 to 3 minutes. You want it heated through but not mushy.
• Finally, switch off heat and let that natural release happen if you used a pressure cooker mode. The float valve dropping means you're done. Open up and drizzle toasted sesame oil last for fragrance.
• That's it, 15 minutes flat and your fried rice is ready to dig in.