Getting on the Instant Pot Bandwagon + Instant Pot Fried Rice Recipe

I’ve been hearing about the Instant Pot for several months, and although I’m willing to try new things and be a (fairly) early adopter, I’m not one to jump on fads. When I first heard about it, I thought it was going to be another fad/trend like the magic bullet or the dancing the Dougie.  But I continued to hear about it –  and since I’ve long  been a pressure cooker cooker I decided I wanted to try the Instant Pot. And boy am I glad that I have!

My ONLY issue is finding recipes – or should I say ‘healthy’ recipes that suit the heart healthy/diabetic person. I can find plenty of meat, Keto and  vegetarian recipes, but many are high in fat or sugar. I’ve also become frustrated with many of the sites because there are SO MANY  ads that pop up all the time… and mailing list requests, and other pop-ups that seem to get past my pop up checker. I might have to explore this need and see if I can help fellow cooks resolve this issue.

Today, I’ll start with a nice and simple recommendation – fried rice. Please check this blog for  more information about Instant Pot cooking and for the fried rice recipe, which has the following ingredients:

  • 2 cups white rice prepared and cooled
  • 1 T olive oil
  • 1 small onion diced
  • 1 T garlic minced
  • 1 1/2 cups peas and corn frozen
  • 3 T soy sauce*
  • 3 large eggs

*My only changes would be to change to brown rice and to substitute the soy sauce for a product such as Naked Coconut Soy Sauce Substitute, to reduce the amount of salt in the recipe (they claim 65% less sodium than regular soy sauce). nakedcoconut soysauce alternate

Grocery Shopping/Meal Planning -Vegetables

Almost all of us should be including more vegetables into our diet, but the majority of us just don’t want to go through the bother of preparing them – especially in the middle of cooking. It’s so much easier to skip the salad and put it off for another day, and then another day and another until we have a drawer full of furry, rotten mush.

My trick is to prepare all the vegetables after I come home from shopping – before I put them into the vegetable drawer where they often serve our a live sentence and don’t become a part of our well-balanced diet.  Once they were prepared, they go into storage containers or plastic baggies (i.e. Ziploc) and they were labeled with a small piece of masking tape to ensure they are identified easily (for all members of the household) and  used quickly.

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