1.5mug of quick cook white basmati (300 g)it’s what my friend had in the cupboard, you can use normal white basmati or long grain, of course (timings in recipe). Grab a standard-sized mug, any mug.
1.5mug filled with water (300ml)we’re using a 1:1 ratio rice to water (use the same mug as for the rice to keep the same ratio)
1chicken stock cube or 1 heaped teaspoon of my homemade vegetable stock paste
To serve
4eggsbeaten
6-7spring onions
Fresh chillieschopped or sliced (optional)
Instructions
Press Sauté and fry the chopped bacon in some olive oil. Moving it so that it doesn’t catch.
Stir in the vegetables and sauté for a few minutes.
Deglaze well (i.e. add a bit of liquid and scrape with a wooden spoon to remove any caramelised/burnt-on bits).
Stir in the Chinese five spice, soy sauce, rice, water and stock cube or stock paste.
Make sure the sealing ring is in place properly. Lock the lid in. Steam release set to Sealing.
Press Pressure Cook and programme 4 minutes. If it’s quick cook rice, do a 2 minute QPR at the end, if it’s normal basmati do a 7 minute QPR at the end).
Once you have opened the lid, stir in the beaten eggs, keep stirring until you see the eggs have cooked.
Adjust the soy sauce to taste
Serve with the spring onions and chillies
Notes
*Pressure Cooker TerminologyQuick Pressure Release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural Pressure Release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.