1 cup 1/2 cup white rice
1/2 cup vegetable oil
2 red potatoes with skins removed
5 green onions, thinly sliced
1/2 cup chopped green bell peppers
1/2 cup chopped onion
1/3 cup garlic powder
2 teaspoons fresh lemon zest
1/3 cup milk
1/4 cup uncooked instant rice
1 tablespoon chile paste, or to taste
1/2 cup sliced red onions
1 (10.75 ounce) can condensed cream of chicken soup
4 chicken breasts, sliced
Heat a medium-sized saucepan over medium heat. Allow pan to fan, but do not turn the oven off. Add rice, oil and potatoes to the pan. Bring to low heat.
In a large bowl, mix the oil, peas and vegetables. Mix thoroughly. Add garlic powder, chicken powder, bell peppers and onion.
Sift together eggs, rice, chile paste and red onion. Mix thoroughly by hand until egg mixture is just sticky.
Warm cup bowl of soup at medium heat for 2 to 3 minutes.
Pour all contents of par-boil broth into large stockpot along with lemon/sugar and chicken/egg mixture. Stirring well, cook 3 minutes over medium heat. Add the rinsed rice and pour pot full of broth over rice, stirring constantly until water levels out. Bring to a slow boil. Add the green onions, pepper-spray cream with the garlic powder and chicken/egg mixture and whisking all with your hands. Season with salt and pepper flakes.
Cover bottom of pressure cooker. Place lid on cooker. Place lid on so the rice liquid is not trapped in top or bottom of pressure cooker. No pressure in pressure cooker! Cook on High setting for 6 to 8 hours.
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