Seafood Fried Rice in Your Pressure Cooker
A delicious and quick seafood fried rice made effortlessly using a pressure cooker, ensuring perfectly tender seafood with a lovely blend of flavors.
Equipment
- 1 Wok or large skillet
Ingredients
Main ingredients
- 300 g Squid cut into thin strips
- 12 Shrimp large, deveined and cleaned
- 1 tablespoon Crab meat heaped
- ½ tablespoon Crab roe optional
- 3 cloves Garlic chopped fine
- 1 bunch Spring onions chopped, with white and green parts separated
- 1 large Carrot chopped
- 2 small Green peppers chopped
- 3 tablespoon Peas
- 4 medium Eggs whisked
- 400 g Cooked leftover rice if uncooked
- Soy sauce
- Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Baking powder
Instructions
Instructions
- Heat a large skillet or wok over medium-high heat with a tablespoon of oil.
- Throw in the chopped garlic and white parts of the spring onions. Keep stirring until fragrant.
- Add the squid and shrimp. Cook until opaque and firm.
- Toss in carrot, green peppers, and peas. Cook 3-4 minutes until softened but still crisp.
- Push everything to one side and pour whisked eggs into the other side. Scramble until no longer runny.
- Mix scrambled eggs with seafood and veggies, then add rice, stirring well.
- Season with soy sauce, oyster sauce, salt, and pepper. Stir in crab meat and optional crab roe.
- Sprinkle green parts of spring onions and serve hot.
Notes
Serve immediately for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.