Instant Pot Fried Rice

Instant Pot fried rice with jasmine rice, scrambled eggs, mixed vegetables, and sesame oil. A quick, flavorful, and easy one-pot meal perfect for weeknight dinners or meal prep.

Ingredients

• 1½ cups uncooked jasmine rice (or 5 cups cooked jasmine rice)
• 1½ cups water
• 3 tablespoons vegetable oil, divided
• 4 eggs, beaten
• ½ teaspoon salt
• 2 cloves garlic, minced or crushed
• 2-inch piece fresh ginger, grated
• 10 ounces (300 g) mixed frozen vegetables
• 2 tablespoons low-sodium soy sauce
• 1½ teaspoons sesame oil
• ⅓ cup green onions, chopped
• ¼ teaspoon black pepper

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Instructions

Step 1: Cook the Jasmine Rice

1. Rinse the rice thoroughly. Add it to the Instant Pot with 1½ cups of water and a pinch of salt.
2. Secure the lid, set the vent to SEALING, and select PRESSURE COOK/MANUAL for 4 minutes on high pressure.
3. Allow the pressure to release naturally for 10 minutes, then manually release the remaining steam.
4. Fluff the rice with a fork, spread it on a tray or plate, and refrigerate (or freeze briefly) to cool.

Step 2: Cook the Eggs

1. On the Instant Pot, choose the SAUTÉ setting and heat half the oil.
2. Beat the eggs with a pinch of salt, then pour them into the pot.
3. Scramble gently with a spatula until just set (do not overcook). Transfer to a plate and set aside.
4. Wipe the pot clean with a paper towel.

Step 3: Fry the Rice and Combine

1. Add the remaining oil to the pot. Sauté garlic and ginger for 1 minute until fragrant.
2. Add frozen vegetables and stir-fry briefly. Push them to one side of the pot.
3. Add the cooled rice in 2 batches. Fry each batch for 2 minutes, letting it sizzle without stirring for a short time to create texture (avoid burning).
4. Stir in soy sauce and sesame oil. Cancel the SAUTÉ function.
5. Add scrambled eggs and green onions, then toss to combine.
6. Season with black pepper and adjust soy sauce or sesame oil to taste. Serve warm.

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Why You’ll Love This Recipe

• Quick and easy one-pot meal using the Instant Pot.
• Healthier than takeout with less oil and controlled seasoning.
• Perfect for using leftover rice or vegetables.
• Family-friendly and customizable for any taste preference.

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Tips

• Use day-old rice for the best texture. Fresh rice can be cooled in the fridge or freezer before frying.
• Don’t overcrowd the pot when frying; add rice in batches.
• Scramble eggs separately to keep them soft and fluffy.
• Adjust soy sauce and sesame oil at the end to match your flavor preference.

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Variations and Substitutions

• Protein: Add chicken, shrimp, pork, or tofu.
• Vegetables: Swap frozen mix for fresh veggies like bell peppers, peas, or carrots.
• Grain options: Try brown rice, quinoa, or cauliflower rice for a healthier twist.
• Flavor boost: Add oyster sauce, hoisin sauce, or chili paste for extra depth.

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FAQs

Can I use leftover rice instead of cooking it in the Instant Pot?
Yes, simply skip the pressure-cooking step and use 5 cups of cold cooked rice.

Can I make this vegan?
Yes, omit the eggs and use tofu or extra vegetables.

How do I prevent soggy fried rice?
Make sure the rice is cooled completely before frying and let it sit briefly without stirring to crisp up.

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Serving

Serve hot as a main dish or pair with stir-fried chicken, beef, or tofu. It also works as a side with Asian-inspired meals.

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Suggestions

• Garnish with sesame seeds or extra green onions.
• Serve with chili oil, sriracha, or kimchi for spice lovers.
• Double the batch for easy meal prep — leftovers taste even better the next day.