Instant Pot Fried Rice
A quick and flavorful twist on traditional fried rice, this Instant Pot version combines day-old rice, fresh vegetables, and scrambled eggs with savory sauces. Perfect for a weeknight dinner or a satisfying lunch, this one-pot meal is both convenient and delicious.
Equipment
- Instant Pot (or any multi-cooker with a sauté function)
- Spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl (for beating eggs, if desired)
Ingredients
- Rice & Base:
- 2 cups cooked rice preferably day-old for best texture
- Oil & Aromatics:
- 2 tablespoons vegetable oil or a mix of vegetable and sesame oil
- 1 small onion finely diced
- 3 garlic cloves minced
- Vegetables & Protein:
- 1 cup mixed vegetables such as frozen peas and carrots, thawed; or a mix of diced carrots, peas, and corn
- Optional: 1 cup diced cooked chicken shrimp, or tofu
- Eggs & Sauces:
- 2 large eggs lightly beaten
- 3 tablespoons soy sauce use low-sodium if preferred
- 1 tablespoon oyster sauce optional, for extra depth
- 1 teaspoon sesame oil for finishing
- Seasonings & Garnish:
- Salt and pepper to taste
- 2 green onions thinly sliced (for garnish)
Instructions
- Preheat the Instant Pot:
- Set your Instant Pot to the “Sauté” mode and allow it to heat for about 2 minutes.
- Sauté Aromatics:
- Add the vegetable oil. Once hot, toss in the diced onion and minced garlic.
- Sauté for 2–3 minutes until the onion is translucent and the garlic is fragrant.
- Cook Vegetables (and Optional Protein):
- Stir in the mixed vegetables and continue to sauté for another 3 minutes.
- If using your choice of protein (chicken, shrimp, or tofu), add it now and sauté until heated through.
- Scramble the Eggs:
- Push the vegetable (and protein) mixture to one side of the pot.
- Pour the beaten eggs into the cleared space. Let them set for about 30 seconds, then gently scramble until just cooked.
- Mix the scrambled eggs into the vegetable mixture.
- Combine Rice and Sauces:
- Add the cooked rice to the pot.
- Pour in the soy sauce and oyster sauce (if using). Stir thoroughly so that the rice, vegetables, and eggs are evenly coated.
- Drizzle the teaspoon of sesame oil over the mixture. Season with salt and pepper as needed.
- Finish Cooking:
- Continue to cook on the “Sauté” mode for an additional 2 minutes to allow the flavors to meld.
- Stir occasionally to prevent sticking and ensure even heating.
- Garnish and Serve:
- Turn off the Instant Pot.
- Garnish with sliced green onions.
- Serve hot and enjoy your Instant Pot Fried Rice!
- Details
- Prep Time: 10 minutes
- Time Cook: 10 minutes (includes sautéing and final flavor melding)
- Time Total: 20 minutes
- Yield: Serves 4
- Category: Main Course / Side Dish
- Method: Instant Pot (Sauté function)
- Cuisine: Asian / Fusion
- Diet: Adaptable to gluten-free (with gluten-free soy sauce), low-fat, or vegetarian (by omitting meat and/or eggs)
- Keywords
- Instant Pot, fried rice, quick meal, Asian cuisine, weeknight dinner, easy recipe, leftover rice, stir-fry, vegetable fried rice, one-pot meal
- Nutrition (Per Serving Estimate)
- Note: These values are approximate and can vary based on specific ingredients and brands used.
- Serving Size: Approximately 1.5 cups
- Calories: ~350 kcal
- Sugar: ~4 g
- Sodium: ~900 mg
- Fat: ~12 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~3 g
- Protein: ~12 g
- Cholesterol: ~90 mg
Notes
Rice Tip: Day-old rice is ideal because it’s drier, which helps prevent the dish from becoming mushy.
Customizable: Feel free to add other vegetables such as bell peppers, broccoli, or snap peas, or adjust the protein to your taste.
Flavor Adjustment: Taste and adjust the soy sauce and seasonings as desired.
Instant Pot Use: This recipe exclusively uses the “Sauté” function of the Instant Pot—no pressure cooking is needed.
Dietary Options: Easily adapted for vegetarians by omitting meat or using tofu, and for gluten-free diets by choosing gluten-free soy sauce.
Enjoy this simple yet satisfying Instant Pot Fried Rice—a versatile dish that makes the most of leftover rice and transforms it into a delicious meal in just 20 minutes!
Customizable: Feel free to add other vegetables such as bell peppers, broccoli, or snap peas, or adjust the protein to your taste.
Flavor Adjustment: Taste and adjust the soy sauce and seasonings as desired.
Instant Pot Use: This recipe exclusively uses the “Sauté” function of the Instant Pot—no pressure cooking is needed.
Dietary Options: Easily adapted for vegetarians by omitting meat or using tofu, and for gluten-free diets by choosing gluten-free soy sauce.
Enjoy this simple yet satisfying Instant Pot Fried Rice—a versatile dish that makes the most of leftover rice and transforms it into a delicious meal in just 20 minutes!