Instant Pot Fried Rice
The ultimate comfort food, Instant Pot Fried Rice combines fluffy rice and vibrant vegetables for a quick, delicious meal. It's perfect for a weeknight dinner or using up leftovers. Make it tonight and satisfy your cravings!
Equipment
- Instant Pot
Ingredients
- 1½ cups uncooked jasmine rice or 5 cups cooked jasmine rice
- 1½ cups water
- 3 tablespoons oil divided
- 4 eggs eggs
- ½ 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
- 1½ teaspoons sesame oil
- ½ cup green onions chopped
- ¼ teaspoon pepper
Instructions
- 1. Start by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve that fluffy texture. After rinsing, add the rice to the Instant Pot along with 1½ cups of water and a pinch of salt.
- 2. Secure the lid on the Instant Pot and ensure the vent is set to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6 to 7 minutes to come to pressure before it starts cooking.
- 3. When the cooking program ends, allow the steam to naturally release for 10 minutes. After that, carefully release any remaining steam manually. Open the lid, and use a fork to fluff the rice gently. Transfer it to a large plate or tray and let it cool. If you’re in a hurry, you can chill it in the fridge or freezer.
- 4. Next, choose the SAUTE setting on the Instant Pot. Add half of the vegetable oil to the pot. In a bowl, beat the eggs and season them with a pinch of salt.
- 5. Once the oil is hot, pour in the beaten eggs. Stir them gently with a spatula to scramble. Cook until just set but still slightly moist, then transfer them to a plate and set aside.
- 6. Wipe the pot clean with a paper towel. Add the remaining oil to the pot, and sauté the ginger and garlic for about a minute or until they become fragrant. You want to release their flavors without burning them.
- 7. Now, add the mixed frozen vegetables to the pot and fry them lightly, allowing them to heat through. Push them to one side of the pot.
- 8. In two batches, add the rice to the pot, allowing it to fry undisturbed for a couple of minutes. This step is crucial for achieving that beloved fried rice texture. Let it sizzle but keep an eye on it to ensure it doesn’t burn.
- 9. After frying the rice, pour in the sesame oil and soy sauce. Stir everything together to combine the flavors fully.
- 10. Press CANCEL on the Instant Pot. Add the scrambled eggs and freshly chopped green onions to the rice, and stir to combine. Taste the rice and adjust the seasoning with more soy sauce or sesame oil if desired. Finally, season with black pepper to taste.
Notes
Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days.
Tip 2: This fried rice can be frozen! Just ensure it's cooled, then portion it into freezer-safe containers for up to 2 months.
Tip 3: For best results, reheat in a skillet with a splash of water to bring back moisture.
Tip 4: This recipe serves 6, making it great for family dinners or meal prep.
Tip 5: Serve it with a side of salad or steamed vegetables for a complete meal.