1tablespoonoyster sauce(or to taste or mushroom sauce for vegetarian)
chopped green onion for garnish(Optional)
Rinse white rice with tap water 2 to 3 times. Transfer to a strainer to drain extra water.
Prepare and chop vegetables.
Combine rice, chicken stock, rice wine, and vegetable oil in a 6-quart Instant Pot (or any type of pressure cooker). Top with leftover meat, potato, carrot, mushrooms, green beans, and kale. Pour soy sauce on top. Do not stir. (*see footnote 3)
Cover and seal. Make sure the valve is set to high pressure. Click “Manual” or “Bean/Chili” (Very important). Set timer to 8 minutes. And make sure the high pressure light is on. Do not use the “rice” function. It won’t add pressure that way.
If using a stovetop pressure cooker, cook over medium heat until the target pressure is reached. Turn to low heat. Cook at high pressure for 8 minutes. Remove the pressure cooker from the stove.
Let the pressure release naturally. Or you can use quick release.
Gently mix everything with a spatula. Add oyster sauce and green onion. Mix again. Adjust seasoning by adding more sauce, if necessary. If you’re not going to serve the rice immediately, let the pot sit covered.
Serve warm as a main.
The cup I used in this recipe is the one that comes with the Instant Pot. It is a standard Asian rice cup that is 180 mL. If you’re using American cups (250 mL), you will need to measure 1 and 1/2 cups rice instead.
To measure in American cups (250 mL), you will need 2 cups minus 2 tablespoons chicken stock.
Soy sauce chars the bottom layer of the rice. But if there is too much soy sauce, it will cause some rice to burn.