A simple recipe for easy Instant Pot fried rice! Perfect as a quick side dish or add protein for a quick meal! 

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Fried rice is a regular meal in our home, either as a side dish or as the entire meal itself. I love how versatile it is, how budget-friendly it is, and how simple it is to make. Plus, I know that fried rice will always be well-received by my family, so it’s often a go-to meal for busy nights.

I like making fried rice in my cast iron skillet or my Instant Pot. Both ways are delicious. It’s really just a matter of what else is going on and whether or not I have rice cooked already or not. If I already have brown rice cooked, either made ahead of time or prepped and frozen, then I will probably just make fried rice on the stovetop.

But if I don’t have any rice cooked already and I’m in need of a quick and easy meal or side dish, then the Instant Pot is my first choice. 

I cook long-grain white rice pot-in-pot (meaning the rice is in a separate bowl inside the Instant Pot, set on top of a trivet), so that it’s easy to simply lift out the rice after it finishes cooking, leaving an empty Instant Pot to use for preparing the remaining ingredients.

Easy Instant Pot Fried Rice

Making fried rice taste authentic isn’t very difficult, but there are a couple key things to note. 

The first thing is that fried rice tastes best when the individual components are fried (sautéed at a high heat) separately. In other words, when I make fried rice, I fry the veggies, then the eggs, and then the rice. Everything gets combined at the end. This gives each component room to come in enough contact with the heat to brown and crisp.

(If you’re adding meat to the recipe, you would start by cooking the meat first. Check out the recipe for an easy tip to cook chicken for this dish). 

The second important thing to note for authentic tasting fried rice is using the right oil. Frying everything in sesame oil gives the perfect fried rice taste you’re looking for, along with the ginger, garlic, and soy sauce.

Because the rice cooks first in the Instant Pot, you can get it started and then have plenty of time to finish prepping the rest of your ingredients. Chop your onion, cut a carrot or two into matchsticks, and thaw any frozen veggies you’re using.

If you want to see how I made this fried rice and pick up a couple extra tips, you can check out the story highlight that I saved on Instagram. It will be there for reference as you need it.

Also, don’t forget to check out my e-cookbook, Essential Weeknight Meals for the Busy Family, if you’re in need of more easy meal inspiration!

Easy Instant Pot Fried Rice

★★★★★ 5 from 1 reviews

• Author: Lisa @ This Pilgrim Life
• Cook Time: 35 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings 1x

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Description

A simple recipe for easy Instant Pot fried rice! Perfect as a quick side dish or add protein for a quick meal! 

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Scale 1x2x3x

Ingredients

• 2 cups long-grain white rice
• 1/2 cup yellow onion, chopped fine
• 1 heaping cup julienne/matchstick carrots
• 1 cup frozen corn or green peas (thawed)
• 1 egg, lightly beaten
• 1/2 tsp ground ginger
• 1 tsp granulated garlic
• 2+ tbsp soy sauce*
• 2+ tbsp sesame oil

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Instructions

1. Combine the rice and 2 1/4 cups of water in an oven safe dish or bowl that will fit in your Instant Pot. (I like to use glass pyrex storage bowls). Cover the dish with foil. Pour one cup of water in the bottom of your Instant Pot, place in the trivet, then set the dish of rice on top of the trivet.
2. Place the lid on the Instant Pot and turn the valve to sealing. Set the cook time for 10 minutes on high pressure. When the cook time is complete, let the pressure naturally release for 10 minutes before manually releasing any remaining pressure.
3. Prepare your vegetables while the rice cooks. Lift the cooked rice from the Instant Pot on the trivet, and set to the side to cool. Discard the foil. Pour out the cooking liquid from the Instant Pot.
4. Turn the now-empty Instant Pot on to Sauté. When the screen reads HOT, add a tablespoon of sesame oil the Instant Pot, then add the onions and carrots. Season the vegetables with the garlic and ginger. Stir to coat, and then let the vegetables cook for about 3 minutes. After 3 minutes, pour in a tablespoon of soy sauce over the carrots and onions. Stir again, then let the vegetables cook again until they reach your desired softness (about 2-3 more minutes). When the carrots and onions are done, stir in the corn or peas. Cook until the corn/peas are hot, then push the vegetables to the sides of the pot, making an opening in the middle of the pot. .
5. Add a tablespoon of oil or butter to the Instant Pot, then pour in the egg. Loosely place the lid on the Instant Pot and let the egg cook for 1 minute. Uncover the Instant Pot, stir the egg, breaking it up and mixing it into the vegetables. Transfer the egg and vegetable mixture to a bowl and set to the side while you fry the rice.
6. In the empty Instant Pot, add 1 tablespoon of sesame oil then swirl the oil so it covers the bottom of the pot. Dump in your rice, then press it down in the pot into a flat layer. Let the rice fry for 3 minutes without stirring. After about 3 minutes, add a tablespoon of sauce sauce to the rice and stir to incorporate the soy sauce.
7. Return the egg/vegetable mixture to the Instant Pot. Mix well, then serve hot!

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Notes

If you wanted to add chicken to this dish, you could season a couple chicken breasts, then place them under the rice/trivet to cook while the rice cooks. (A taller trivet would be necessary). Simply shred the chicken after the cook time is complete and add it to fried rice in step 7.

*Sub coconut aminos for soy sauce if you prefer.

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