You really have to try this Instant Pot Fried Rice recipe. This Asian rice dish is cooked from scratch in a pressure cooker. The rice is loaded with flavors and mixed with eggs, and vegetables. So delicious and comforting!
Craving for some Chinese food? Skip the take-out line and make this quick Instant Pot fried rice! The made from scratch fried rice can be ready in less than 25 minutes. It makes for the perfect last-minute dinner idea for your busy weeknights.
Instant Pot Fried Rice Ingredients:
To make this fried rice you will need a good quality white rice such as long-grain rice or Thai jasmine rice. For seasoning, you will need an onion, ginger, garlic, Shaoxing wine, soy sauce, oyster sauce, salt, and pepper. The rice is cooked with lightly beaten eggs, and mixed vegetables.
Check Out More Fried Rice Recipes:
- KIMCHI FRIED RICE -BOKKEUMBAP (EASY AND FLAVORFUL)
- NASI GORENG RECIPE (INDONESIAN FRIED RICE)
- FRIED RICE RECIPE WITH EGG, HAM, AND SHRIMP
How to Make Instant Pot Fried Rice:
The cooking process of this fried rice is pretty simple. Here's how:
- First, cook the rice in the pressure cooker or Instant Pot.
- Second, remove the cooked rice from the pot and spread evenly on a baking sheet. Let the rice cool down, then if possible put it in the fridge while you prepare the other ingredients.
- Third, it's time to stir fry the rice with other ingredients.
CHECK OUT THESE DELICIOUS INSTANT POT RECIPES:
- INSTANT POT GOULASH
- INSTANT POT QUESO DIP RECIPE
- INSTANT POT HAMBURGER HELPER
- INSTANT POT CARNITAS – MEXICAN PULLED PORK
- INSTANT POT BEEF STROGANOFF
- INSTANT POT BRISKET AKA PULLED BEEF FOR SLIDERS!
- INSTANT POT BEEF SHORT RIBS – BONELESS!
- INSTANT POT GREAT NORTHERN BEAN SOUP
- INSTANT POT ITALIAN SAUSAGE KALE SOUP
I've posted a quite few fried rice recipes before. If you've been following my posts, you maybe remember that the general rule of good fried rice is to use leftover or day-old white rice.
If you have some leftover rice in the fridge, feel free to use it to make this recipe. In this case, you just need to skip the first step and stir fry the rice with the other ingredients in the pressure cooker.
This Instant Pot fried rice recipe works for those who are feeling a craving for tasty fried rice but forget to make the rice a day early.
CHECK OUT MORE ASIAN RECIPES:
- TWICE-COOKED PORK BELLY – (SZECHUAN HUI GUO ROU)
- CHICKEN IN BLACK BEAN SAUCE
- SPICY SICHUAN NOODLES
- SWEET AND SOUR FISH
- HUNAN BEEF WITH CUMIN
- INSTANT POT MONGOLIAN BEEF
- SINGAPORE NOODLES (XING ZHOU MI FEN)
- GENERAL TSO’S CHICKEN (SWEET AND SAVORY DEEP-FRIED CHICKEN)
- VEGETABLE STIR FRY WITH TOFU
- BEST PORK TENDERLOIN STIR FRY
- ASIAN GROUND BEEF STIR FRY
- THAI SALAD DRESSING
- MINCED PORK NOODLES WITH HOISIN SAUCE
- CHINESE EGGPLANT WITH MINCED PORK
- SHRIMP AND GREEN PEAS STIR FRY
- SESAME NOODLES (MA JIANG MIAN)
How Long do I need to Cook the Rice in an Instant Pot:
Cooking rice in an Instant Pot is so easy and quick. It only takes 3 minutes, with 10 minutes of natural release. As a general rule of thumb, use the accepted ratio of 1 cup of water per 1 cup of dry rice. In this recipe, I used 2 cups of rice with 2 cups of water.
To Prevent Mushy Fried Rice:
As I mentioned above fried rice is best made with leftover day-old rice. But in this case, most of you are going to use freshly cooked rice.
Here's how to prevent that fresh rice from getting mushy:
- Once you finish cooking the rice in a pressure cooker, you need to transfer the rice to a big tray such as a baking sheet.
- Spread the rice our while it's still hot all over the tray, and give it a few minutes to allow some surface moisture to evaporate while you're preparing other ingredients.
It’s an easy step that can absolutely save this and many other dishes from mushy rice.
Don't forget to put the leftover fried rice in airtight containers or heavy-duty freezer bags. Properly stored, leftover fried rice will last for 5-7 days in the refrigerator. It will maintain the best quality for about 6 months but will remain safe indefinitely if it's constantly frozen at 0°F.
Instant Pot Fried Rice
- 2 cups (370 g) uncooked white rice - (long grain or Thai jasmine)
- 2 cups (473.18 g) water
For Stir Fry:
- 2 tbsp neutral oil - (peanut or canola oil)
- 2 tbsp unsalted butter
- 1 cup (160 g) diced onion
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 3 whole eggs - (lightly beaten)
- 1½ cups (273 g) mixed vegetables
- 2 tbsp Shaoxing wine - (or use dry sherry)
- 1 tbsp oyster sauce
- ¼ cup (58 g) low-sodium soy sauce - ( Note: I used 3 teaspoon extra)
- ½ tsp salt - (or use more according to your liking)
- black pepper - (to taste)
Cook the Rice:
- Rinse the rice under cold running water until the water runs clear; drain well.
- Stir the rice and water together in an Instant Pot or Ninja Foodi.
- Close the lid and select "manual" on high for 3 minutes. After the cooking cycle finished, wait 10 minutes before releasing the remaining pressure.
- Transfer the cooked rice from the pot and spread evenly on a baking sheet. Let the rice cool down to allow some surface moisture to evaporate while you prepare the other ingredients. The longer you wait the better it gets.
- Clean the inner pot and dry well.
- Select "Saute" when it displays “Hot” and you can start sautéing.
- Heat the oil, add onion, garlic, and ginger, cook, keep stirring until just translucent and fragrant .
- Add frozen vegetables and cook until defrosted and there is no more liquid (water evaporated).
- Push all the ingredients to the side to make room for the eggs.
- Add beaten eggs into the pot, cook until it’s the top surface of the egg has thickened. Then, flip the egg and cook until it’s set on that side, too then break it apart.
- Push the egg to the side together with the vegetables to make room for the rice.
- Melt 2 tablespoons of butter to the pot, then add the cooked rice. Stir and mix the rice with the other ingredients.
- Add Shaoxing wine and soy sauce, and oyster sauce. Keep stirring and adjust seasoning with additional soy sauce or oyster sauce if desired (use an increment of 1 teaspoon each time).