Name: Instant Pot Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 cups uncooked jasmine rice (or 5 cups cooked jasmine rice); 1.5 cups water; 3 tablespoons oil (divided); 4 pieces eggs; 0.5 teaspoon salt; 2 cloves garlic (minced or crushed); 2 inches ginger (grated); 10 ounces mixed frozen vegetables ((300 grams)); 2 tablespoons low sodium soy sauce; 1.5 teaspoons sesame oil; 0.33 cup green onions (chopped); 0.25 teaspoon pepper

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Are you ready to elevate your weeknight dinner routine? This Instant Pot Fried Rice is not only incredibly easy to make, but it also packs in flavor and nutrition all in one dish. Perfect for using up leftover rice or frozen vegetables, this recipe will have your family asking for seconds—and possibly thirds! Let’s dive right in and discover how to create this delicious meal that’s as delightful as it is satisfying.

Why This Recipe Is a Must-Try

If you love Asian-inspired comfort food, this Instant Pot Fried Rice is a game changer. The Instant Pot takes the hassle out of rice cooking, ensuring perfectly fluffy grains without all the waiting. Plus, the beauty of fried rice is its versatility. You can customize it with your favorite vegetables, proteins, or even additional sauces, making it the perfect dish for every member of your family. Quick, easy, and packed with flavor, you’ll find yourself reaching for this recipe again and again.

Ingredients

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

How To Make Instant Pot Fried Rice

Step 1: Prepare Your Rice

If you are using uncooked jasmine rice, rinse it under cold water until the water runs clear. This step removes excess starch and helps achieve a fluffy texture. If you’re using leftover cooked rice, ensure it’s cold to prevent clumping in the pot.

Step 2: Sauté the Aromatics

Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn the garlic—keep stirring!

Step 3: Cook the Eggs

Push the garlic and ginger to the side of the pot and add another tablespoon of oil. Crack in the eggs and scramble them in the oil until they are just cooked. Once done, mix the eggs with the garlic and ginger.

Step 4: Add the Rice and Vegetables

If using uncooked rice, add the rinsed jasmine rice along with 1½ cups of water, soy sauce, salt, and pepper. Stir to combine. Then, add the frozen mixed vegetables and gently fold everything together. If you are using cooked rice, skip the water and continue with the next step after adding the rice.

Step 5: Pressure Cook

Secure the lid on your Instant Pot, ensuring the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set it for 3 minutes. Once cooking is complete, allow the pressure to release naturally for 5 minutes before performing a quick release.

Step 6: Final Touches

Once the pressure has fully released, carefully open the lid and fold in the sesame oil and chopped green onions. Taste and adjust seasoning if needed. Give everything a gentle stir to combine before serving.

Expert Tips

For best texture, use cold, day-old rice. Freshly cooked rice tends to be too sticky.
Feel free to substitute the mixed frozen vegetables with any of your favorite veggies like bell peppers, peas, or carrots.
For added protein, consider incorporating cooked chicken, shrimp, or tofu.
If you love a bit of heat, add a splash of chili sauce or a sprinkle of red pepper flakes to spice it up!

Variations and Customizations

Replace jasmine rice with brown rice for a whole grain option; just adjust the cooking time accordingly.
Try adding different sauces like teriyaki or oyster sauce for unique flavor profiles.
Mix in fresh herbs such as cilantro or basil for a refreshing twist.
For a vegan version, simply omit the eggs and consider adding chickpeas or edamame instead for protein.

How to Store Leftovers

To store leftovers, allow the fried rice to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, simply microwave until warm, adding a splash of water if necessary to help steam and rehydrate the rice. You can also reheat it on the stove over low heat.

FAQ

Can I use brown rice in this recipe?

Yes, you can use brown rice, but you will need to adjust the cooking time. Brown rice typically requires longer cooking times—set the Instant Pot for about 22-25 minutes.

What can I do if my fried rice is sticky?

If your fried rice comes out sticky, it may be due to too much moisture. Make sure to use cold, cooked rice, and avoid adding too much water.

Can I freeze the leftover fried rice?

Absolutely! Fried rice freezes well. Portion the leftovers into freezer-safe bags or containers, and they’ll keep for up to 3 months. Reheat from frozen or thaw overnight in the fridge before reheating.

Can I customize this recipe with different vegetables?

Definitely! One of the best things about fried rice is its versatility. Feel free to use any vegetables you have on hand, such as bell peppers, zucchini, broccoli, or snap peas. Just make sure to cook them until they are tender.

Conclusion

Instant Pot Fried Rice is a fantastic dish that brings joy to the table without the hassle of complicated cooking methods. Whether you’re a busy parent needing a quick meal, or just someone who craves a delicious, comforting dish, this recipe has got you covered. With its ability to be customized and its ease of preparation, you’ll make this a staple in your meal rotation. Get your Instant Pot ready, gather those ingredients, and whip up a batch of this flavorful, satisfying fried rice tonight! Happy cooking!

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