Ingredients :

Brown rice  2 cups

Diced sweet potato  15g

Corn kernels  15g

Edamame  15g

Enoki mushrooms  40g

Shredded purple cabbage  30g

Instant kelp soup base  4g

Water  as needed

Sesame seaweed flakes  as desired

Sesame oil  as desired

Scallions  as desired

Steps:

1. Sauté the diced sweet potato, corn kernels, edamame, enoki mushrooms, and shredded purple cabbage with a little oil until fragrant.
2. Rinse the brown rice and place it in the electric pressure cooker. Add water up to the "RICE" water level 2.
3. Add the sautéed vegetables, instant kelp soup base, and mix well. Close the lid.
4. Press the "Function" button and select the "Quick Rice" function and start cooking.
5. After cooking, mix with sesame oil, garnish with scallions and sesame seaweed flakes, and serve.

Tips:

1. According to the ratio of rice and water on the scale inside the electric pressure cooker, the cooked rice will be of moderate hardness.