Instant Pot Jewish Deli Fried Rice

pastrami

🥗Healthier: turkey pastrami

💰Cheaper: smoked turkey

Turkey pastrami reduces fat while maintaining a similar flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt lowers calories while adding creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more affordable.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper offers a milder flavor, while ground black pepper is more common.

Rinse 2 cups of jasmine rice under cold water for 90 seconds until the water runs clear.

Add rinsed rice to the Instant Pot with 2 cups of water and swirl around.

Secure the lid, set to sealing position, and pressure cook for 3 minutes with a 10-minute natural release.

Dice one large Spanish onion and slice a bunch of scallions, reserving some for garnish.

Slice 1 pound of pastrami into coarse pieces.

Crack 12 large eggs into a bowl, add 3/4 cup of milk, and beat together.

After the rice has finished cooking, perform a quick release and fluff the rice with a fork.

Add 2 tablespoons of vegetable oil to the Instant Pot and set to sauté on high.

Add diced onions and scallions to the pot and sauté for about 5 minutes.

Add the pastrami and sauté for another 2-3 minutes.

Add 1/4 stick of salted butter and stir until melted.

Add the beaten eggs to the pot and stir constantly until scrambled, about 3-5 minutes.

Add the cooked rice back into the pot and break it up with a spatula.

Pour in 3/4 cup of soy vay and stir until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens