Make 1 ½ cups of rice (makes 3 cups cooked).

Spray the bottom of the inner pot of the Instant Pot mini.

First, mix in the bottom of the instant pot, the water, soy sauce, brown sugar, ground ginger, prepared minced garlic, and sesame oil.

Layer the frozen chicken on top and mix as best you can, with the chicken frozen it is hard to get the sauce over all the chicken.

Secure the lid, set to seal, and cook high pressure for 8 minutes.

When the 8 minutes are over, do a quick release.

Remove the chicken on a clean plate.

Set the Instant pot to saute.

Stir the 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl with a fork.

Add the cornstarch mixture to the sauce of the instant and stir until clear and thickened.

Add the chicken back into the inner pot of the Instant Pot. Mix to coat the chicken and turn off the Instant Pot.

Serve with fried rice, or white rice

Heat a large skillet with 2 table spoons of olive oil.

Add the onion and cook on medium for 2 minutes

Add the garlic and cook 1 minute

Add all 3 cups of rice and stir, cook for about 2 minutes on medium heat

Add the soy sauce and stir

Add the frozen veggies stir, cook for about 3 minutes.

Add the butter

Push the rice mixture to the sides of the pan making a circle in the middle where you see the pan.

Add the egg to the circle and mix until the egg is cooked. When cooked stir into all the rice.