Instant Pot Fried Rice is a shortcut delicious way to make fried rice. Packed with flavor from soy sauce, garlic, onion and sesame oil this is the perfect side to any stir fry.
Instant Pot Fried Rice Recipe
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Rice is one of our go to side dishes. It is so versatile and so easy to make. An electric pressure cooker, or Instant Pot, makes it even easier! This Instant Pot fried rice tastes just as good as traditionally made fried rice but in a fraction of the time.
What is Instant Pot Fried Rice
Instant Pot Fried Rice is a shortcut method for making fried rice. Traditionally fried rice is made with day old cold rice. However, if you are craving fried rice or looking for a quick side dish for your meal a shortcut recipe is a great option. Instead of using day old cold rice, the rice is seasoned right in the Instant Pot and cooked.
Once the rice is cooked frozen mixed vegetables are added into the rice and egg is scrambled into the rice. You are left with a flavor packed, light and fluffy fried rice in just minutes!
What to Serve with this Dish
- Crispy Honey Garlic Beef
- Sesame Chicken
- Sweet and Sour Pork
- Cashew Chicken
- Honey Garlic Chicken and Green Beans
Ingredients
- Jasmine Rice - we recommend jasmine rice for this recipe. You can also use long grain rice.
- Water - to cook the rice.
- Mixed Vegetables - using frozen mixed veggies makes this a quick recipe! We love a combo of peas, carrots and corn. You can also use fresh veggies and just chop them up into small pieces.
- Egg - this is optional but we love egg in our fried rice. Once the rice is cooked it is pushed to the sides of the Instant Pot and the egg is fried right in the pot! So fun and less clean up.
- Onion - finely diced onion is cooked into the fried rice.
- Soy Sauce - regular or low sodium can be used. Do not use sweet or dark soy sauce as it will be over powering.
- Sesame oil - this rich oil adds a deep umami sesame flavour.
- Garlic & Ginger - the perfect aromatic pair in Asian cooking! We recommend fresh garlic and ginger but in a pinch you can use garlic powder and powdered ginger.
- Oil
- Salt & Pepper
How to Make Instant Pot Fried Rice
Full Printable Recipe at Bottom of page
- In a bowl add the rice. Rinse and drain several times under cold water until the water runs clear. Drain the rice well.
- Add the rice, water, garlic, onion, ginger, soy sauce and sesame oil into your instant pot. Mix until everything is spread around evenly. Ensure all grains of rice are submerged under water.
- Turn the vent to “SEALING” position, press “MANUAL” (or use the 'PRESSURE COOK' button) and adjust the time to 4 minutes.
- The pot will take about 6-8 minutes to come to pressure. When the Instant Pot is finished cooking, allow the pressure cooker to naturally release the pressure for 10 minutes (the screen will read L00:10, i.e. do not move the venting valve or try to remove the lid from the pot for 10 minutes). After 10 minutes, carefully and slowly turn the vent to the 'RELEASE' position. There may only be a small amount of pressure left that will release. Once the pressure pin on the lid has dropped, carefully remove the lid from the pot.
- Gently fluff the rice with a fork. Add in the frozen mixed veggies and stir to combine.
- Push the rice to the sides of the pot to make a well/hole in the middle of the rice to expose the bottom of the pot. Press the “SAUTE” function button. Add the vegetable oil and beaten eggs to the center and sauté for about 1 -2 minutes. Stir until the eggs are scrambled and fully cooked. Then stir everything together.
- Turn off and unplug the Instant Pot. Taste and adjust with salt and pepper to taste. Optional: you can add an extra splash of soy sauce or sesame oil if desired.
- Garnish with green onions and sesame. Enjoy!
Tips for the Best Instant Pot Fried Rice
- Rice - I like to use jasmine or long grain rice. Both varieties hold up well in fried rice. Jasmine rice has a beautiful aromatic flavor and is our preferred rice to use. Be sure to rinse your rice several times to remove as much starch as possible. This keeps the rice fluffy and not overly sticky and gummy.
- Variations - this recipe is a simple veggie egg fried rice. However, to add more heartiness you can add any leftover cooked chicken, beef, pork, or shrimp that you have. You can also cook up any protein you like while the rice is cooking in the instant pot and then add it in after cooking the eggs!
- Veggies - using frozen veggies is a great way to keep this recipe quick. You can also use any fresh veggies you have on hand or any leftover veggies hanging around in the fridge. It's a great way to use up that last onion, carrot, bag of frozen peas, can or corn and more!
FAQ
Place in a microwave safe bowl and reheat in 30 second intervals and stirring until heated through. Or pan fry om medium heat, stirring until warmed through.
Fried rice makes great leftovers! Store in an airtight container in the refrigerator for up to 4 days. This is great for meal prep!
Yes! Follow the recipe as usual, allow the rice to cool and then store in an airtight container in the refrigerator for up to 4 days.
Freeze in an airtight freezer container or freezer bag for up to 3 months. Reheat from frozen in a microwave safe dish for about 2.5 minutes, or reheat stove top in a frying pan with a splash of water until warmed through.
If you do not consume eggs you can omit the eggs and be sure to use a vegetarian soy sauce.
Omit the eggs and ensure to use a vegan soy sauce.
This recipe is gluten free (note: check the brand of soy sauce used as some may contain gluten).
This recipe is dairy free.
More Rice Side Dishes
Enjoy!
- Sab
Instant Pot Fried Rice
Ingredients
- 3 tablespoon garlic (minced)
- 1 onion (finely chopped)
- 1 tablespoon ginger (fresh, grated)
- 2 cup jasmine rice (or long grain rice of choice)
- 2 cup water
- 2 ½ cup frozen mixed vegetable (bite sized pieces (ex. peas, corn, carrot))
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 2 tablespoon vegetable oil
- 4 eggs (lightly beaten, optional)
Garnish (optional)
- Green onions
- Sesame seeds
Instructions
- In a bowl add the rice. Rinse and drain several times under cold water until the water runs clear. Drain the rice well.
- Add the rice, water, garlic, onion, ginger, soy sauce and sesame oil into your instant pot. Mix until everything is spread around evenly. Ensure all grains of rice are submerged under water.
- Turn the vent to “SEALING” position, press “MANUAL” (or use the 'PRESSURE COOK' button) and adjust the time to 4 minutes.
- The pot will take about 6-8 minutes to come to pressure. When the Instant Pot is finished cooking, allow the pressure cooker to naturally release the pressure for 10 minutes (the screen will read L00:10, i.e. do not move the venting valve or try to remove the lid from the pot for 10 minutes). After 10 minutes, carefully and slowly turn the vent to the 'RELEASE' position. There may only be a small amount of pressure left that will release. Once the pressure pin on the lid has dropped, carefully remove the lid from the pot.
- Gently fluff the rice with a fork. Add in the frozen mixed veggies and stir to combine.
- Push the rice to the sides of the pot to make a well/hole in the middle of the rice to expose the bottom of the pot. Press the “SAUTE” function button. Add the vegetable oil and beaten eggs to the center and sauté for about 1 -2 minutes. Stir until the eggs are scrambled and fully cooked. Then stir everything together.
- Turn off and unplug the Instant Pot. Taste and adjust with salt and pepper to taste. Optional: you can add an extra splash of soy sauce or sesame oil if desired.
- Garnish with green onions and sesame. Enjoy!
Video
Nutrition
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