“Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal.”
READY IN:
22mins
SERVES:
4
YIELD:
8 cups
UNITS:
US
IngredientsNutrition
1 lblarge raw shrimp (peeled and deveined)
2 largeeggs, lightly beaten
3 cupsbroccoli florets
1⁄2 red onion, sliced
3 tablespoonsreduced sodium soy sauce
1 tablespoonrice wine vinegar
2 teaspoonsgranulated sugar
1 teaspoonsesame oil
1 tablespooncornstarch
3 cupscooked brown rice
1 cup shredded carrot
1⁄2 cup chopped cashews
Directions
Spray the inner pot with nonstick cooking spray.
Add shrimp, beaten eggs, broccoli and onion to the inner pot.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
