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Close-up of a white colored bowl of fried rice on a wooden board
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Easy Instant Pot Fried Rice

Easy Instant Pot fried rice is a lighter and easier way of making fried rice. The vegetables retain their crunch and texture and the rice and veggies are coated with a flavourful sauce, making this even better than take-out fried rice! Add fried eggs, shrimp or meat as per your preference. 
Course Main Course
Cuisine asian, Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 475kcal
Author Shinta

Equipment

Ingredients

  • 2 cups Jasmine rice rinsed 3-4 times in water, drained
  • 1 tbsp Sesame Oil
  • 1 tbsp ginger-garlic paste or use minced ginger and garlic
  • 1 tsp sesame seeds
  • 1 large carrot diced
  • 200 grams Bacon chopped
  • ¾ cup Bell Peppers diced
  • ½ cup Broccoli Florets
  • 1 cup Mushroom chopped
  • 2-3 green onions / spring onions finely chopped
  • 2 tbsp Soy Sauce use low-sodium soy sauce
  • 1 tbsp Rice Vinegar
  • 1.5 tablespoons Brown Sugar
  • ½ tbsp Chili Sauce
  • 1 tbsp Oyster Sauce
  • Salt to season

Instructions

To cook rice pot-in-pot

  • In the Instant Pot, add 1.5 cups of water, followed by the trivet
  • In a heat-safe container, add 2 cups jasmine rice. To the rice, add 1.5 cups water.
  • Turn the Instant Pot to ‘Manual’/’Pressure Cook’ mode in the ‘High’ setting. Set the cooking time for 6 minutes. Allow the pressure to release naturally for 5 minutes and then quick release pressure.

To cook rice directly in the Instant Pot

  • Add 1 cup of water to the Instant Pot and close the lid.
    Hit 'Pressure Cook' or 'Manual' and set the time for 5 minutes. Let the IP come to pressure and complete the cooking cycle. Allow the pressure to release naturally for 5 minutes and then quick release pressure.

To make the fried rice

  • Once the rice is done, take out the rice and keep aside. To prevent it from cooking further, rinse it under cold water, drain and keep aside.
  • Drain any water from the insert of the Instant Pot. Turn on the ‘Sauté’ mode in the ‘More’ setting.
  • Now add the sesame oil, followed by the ginger-garlic paste/ minced ginger and garlic and the sesame seeds.
  • Add the carrot. Sauté for a couple of minutes until slightly tender.
  • Now add the bacon, and saute for a couple minutes more. Add the rest of the vegetables and cook for 3-4 minutes.
  • Make a well in the center and add the eggs (if using). Mix the eggs as though you are scrambling them, for a minute, until they are almost cooked.
  • Add the rice back into the Instant Pot. Mix with the rest of the ingredients and Hit 'Cancel'.
  • In a bowl, mix together the soy sauce, rice vinegar, brown sugar, chili sauce and oyster sauce. Stir this together and add to the contents of the Instant Pot.
  • Add salt to season and mix to combine, such that the sauce coats the rice and vegetables.
  • Garnish with green onions and serve.

Video

Notes

  • For a Vegan/Vegetarian version: Skip the meat, eggs, and oyster sauce. Instead of eggs, simply replace the eggs with a mixture of cornstarch mixed in cold water. This will add thickness and give it that authentic fried-rice taste and feel. 
  • Jasmine rice can be replaced with any other aromatic rice, such as Basmati rice. Be sure to rinse out the Jasmine rice 3-4 times to get rid of excess starch before you start to cook. Skipping this step will result in super sticky rice.
  • Sesame oil can be replaced with olive oil.
  • Brown sugar can be replaced with honey. 
  • Use Tamari instead of soy sauce for a gluten-free option

Nutrition

Serving: 1cup | Calories: 475kcal | Carbohydrates: 89g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 518mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4277IU | Vitamin C: 118mg | Calcium: 84mg | Iron: 2mg