Instant Pot Fried Rice

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All of my favorite food worlds are colliding and I am having a blast mixing them together to create some delicious Chinese New Year, Dinner for Two, and Valentine’s Day recipes! This amazingly delicious, and surprisingly easy Instant Pot Fried Rice is being paired with Japanese Hibachi Steak and Salmon with Yum Yum Sauce!!!…..

But today we are going to concentrate on the Instant Pot Fried Rice portion of the meal. 🙂 It’s no secret that Asian food is a staple in our family, and Fried Rice is our go-to “Oh No I forgot to make dinner” meal with the addition of shrimp or rotisserie chicken.

I made a change to this version of Instant Pot Fried Rice, I added vegetable stock to give it an added flavor boost! I tried chicken stock as well, but I prefer the vegetable stock. It adds flavor without changing taking over and dominating it. 😉

Start by rinsing your rice with cold water until it runs clear…..

Pour it into the liner of your pressure cooker and add the vegetable stock…..

Stir to make sure the rice is evenly distributed.

Secure the lid and make sure the pressure knob is int the “Sealing” position. Press the “Manual” button and adjust the time to 3 minutes using the + and – buttons…..

When your pressure cooker beeps, allow the pressure to release naturally for 10 minutes…..

Remove the lid and fluff the rice with a fork…..

Press the “Cancel” button, move the rice to a bowl and set aside.

Press the “Saute” button and allow the metal liner to get HOT. Add the oil, swirl it around to coat the bottom of the pan, and add the green onions…..

Cook for 1 minutes to heat the onions. Add the eggs and stir to scramble…..

Stir in the peas, carrots, and rice. Add the garlic powder and soy sauce, stir to combine…..

Saute until thoroughly heated,  stirring constantly to keep the rice from burning. Adjust the seasonings as needed and serve…..

Yum Yum and Yum!!! That right there is the aforementioned Japanese Hibachi Steak and Salmon^^^!!

Notes:

• Rinsing the rice removes some of the starch so the rice will not be too sticky. Sticky rice is great for sushi, but not so great for fried rice!
• The scrambled eggs only need to be cooked long enough for the to “set”. They will continue cooking with the vegetables and rice.
• Yes you could push the rice to the side and not remove it from the pot…but it is easier to cook the green onions and eggs separately.
• I used garlic powder because it is super simple. You could also add fresh, minced garlic when you add the peas and carrots.

Like I said above, Shrimp Fried Rice is a quick and easy weeknight meal when you are short on time…..

I would add the shrimp before the eggs, cook them until no longer pink and put them in the bowl with the cooked rice. 😉

Or how about Sausage Breakfast Stir Fry with rice or oatmeal…..

it sounds strange, but it is crazy delicious!!

What should I try next in my trusty Instant Pot? Let me know. 🙂

Enjoy!!

Instant Pot Fried Rice

You won't believe how easy this Instant Pot Fried Rice is to prepare! It's the perfect side dish or quick meal any night of the week! 

3.63 from 8 votes

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Course: Side Dish

Cuisine: Chinese

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 314kcal

Author: Lisa Johnson

Ingredients

• 1 cup long grain rice
• 2 cups vegetable stock
• 2 Tablespoons safflower or canola oil
• 2 whole green onions, chopped
• 3 large eggs, beaten
• sea salt and ground black pepper to taste
• 1 cup frozen peas and carrots, thawed
• 1 teaspoon garlic powder or 1 clove fresh garlic, minced
• 2 Tablespoons soy sauce or tamari

Instructions

• Start by rinsing your rice with cold water until it runs clear.
• Pour the rice into the liner of your pressure cooker and add the vegetable stock. Stir to make sure the rice is evenly distributed. 
• Secure the lid and make sure the pressure knob is int the “Sealing” position. Press the “Manual” button and adjust the time to 3 minutes using the + and – buttons.
• When your pressure cooker beeps, allow the pressure to release naturally for 10 minutes. Remove the lid and fluff the rice with a fork.
• Press the “Cancel” button, move the rice to a bowl and set aside.
• Press the “Saute” button and allow the metal liner to get HOT. Add the oil, swirl it around to coat the bottom of the pan, and add the green onions.
• Cook for 1 minutes to heat the onions. Add the eggs and stir to scramble.
• Stir in the peas, carrots, and rice. Add the garlic powder and soy sauce, stir to combine.
• Saute until thoroughly heated, stirring constantly to keep the rice from burning. Adjust the seasonings as needed and serve.

Notes

• Rinsing the rice removes some of the starch so the rice will not be too sticky. Sticky rice is great for sushi, but not so great for fried rice!
• The scrambled eggs only need to be cooked long enough for the to “set”. They will continue cooking with the vegetables and rice.
• Yes you could push the rice to the side and not remove it from the pot…but it is easier to cook the green onions and eggs separately.
• I used garlic powder because it is super simple. You could also add fresh, minced garlic when you add the peas and carrots.

Nutrition

Calories: 314kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 139mg | Sodium: 820mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75.5% | Vitamin C: 5% | Calcium: 4.3% | Iron: 8.7%

This recipe will be partying at these link parties!