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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!!!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Skip the takeout and make this simple Instant Pot Fried Rice at home any night of the week! © COOKING WITH CURLS

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.

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! © COOKING WITH CURLS

I made a change to this version of 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 taking over and dominating.

How to make Instant Pot Fried Rice

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

Instant Pot Fried Rice rinse the rice

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

Instant Pot Fried Rice 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.

Instant Pot Fried Rice cook on Manual for 3 minutes

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

Instant Pot Fried Rice natural pressure release for 10 minutes

Remove the lid and fluff the rice with a fork.

Instant Pot Fried Rice fluff 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.

Instant Pot Fried Rice saute the green onions in oil

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

Instant Pot Fried Rice scramble the eggs

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

Instant Pot Fried Rice add the veggies and seasonings

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

Japanese Hibachi Steak and Salmon with Fried Rice and YumYum Sauce that tastes better than the restaurant version! © COOKING WITH CURLS

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

Recipe 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.

More stir-fried rice recipes:

  • 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!!

Enjoy!!

Instant Pot Fried Rice in a square white bowl with chopsticks in the upper corner.

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! 
4.53 from 17 votes
Print Rate
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: 3775IU | Vitamin C: 4.1mg | Calcium: 43mg | Iron: 1.6mg

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9 Comments

  1. 5 stars
    I could not believe that my rice could be soft in 3 minutes! I made it with shrimp, cooked before the egg, and it was really delicious! We used crushed garlic and a little more soy. Delicious!

  2. I have put my rice in a mesh strainer and rinsed until clear, or so I thought, it was better than unrinsed but still sticky, luckily I was able to save it by rinsing it I’m a colander with hot water but can I ask about how long do you rinse it for? Thank you for the great recipes ?

  3. 5 stars
    Looks good. Except for the peas and carrots. Don’t know why people want to ruin rice by peaing on it. I think I’ll try it with bean sprouts and water chestnuts. Thanks for the idea/recipe.

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