Instant Pot Fried Rice
User Reviews
5
Instant Pot Fried Rice
Description
The method begins by coating jasmine rice with peanut oil before pressure cooking it with measured water in the Instant Pot, producing rice with ideal moisture and texture for fried rice. While cooking, eggs are beaten and separated to mix some into the rice immediately after cooking and scramble the rest separately.
Once cooked, the rice mixed with eggs is sautéed using the Instant Pot's sauté function. Scrambled eggs and thawed frozen vegetables are then added and mixed in, finishing with sliced green onions and optional white pepper for seasoning. The result is fried rice with fluffy grains and tender scrambled eggs.
This approach avoids the need for leftover rice by adjusting the water-to-rice ratio and incorporating eggs precisely. The recipe also emphasizes drying the inner pot after rice cooking to prevent sogginess during sautéing. It suits cooks who want fried rice from fresh ingredients with minimal fuss, using the Instant Pot’s multifunctionality.
Ingredients
- 2 cups (460g) jasmine rice
- 1 ¾ cup (438ml) water cold
- 1.5 - 2 teaspoons (10g) salt fine
- 3 tablespoons (45ml) + 2 teaspoons (10ml) peanut oil separated
- 4 (230g) egg separated (2 mix with rice, 2 scrambled eggs, large
- 1 cup (120g) vegetables thawed, frozen
- 2 green onion sliced, stalks
- white pepper optional, a dash
Instructions
- Pressure Cook Rice: Add 2 cups (460g) Jasmine rice + 2 tsp (10ml) peanut oil in a stainless steel bowl. Mix well so all the rice is covered with oil. Pour 1 ¾ cup (438ml) cold water in the rice bowl. Ensure all rice is submerged in water.Add 1 cup (250ml) cold water and steamer rack in Instant Pot. Layer the rice bowl on rack. Pressure cook at High Pressure for 8 minutes, then 10 minutes Natural Release.While rice is pressure cooking, prepare eggs and slice green onions. In a large mixing bowl, beat 4 eggs, then split half of the beaten eggs into another container.*Pro Tip: If you are rinsing the rice, ensure the rice is drained really well!
- Dry Inner Pot & Make Eggy Rice: Immediately add the piping hot rice in large mixing bowl with 2 beaten eggs. Mix the rice and eggs very gently until all the rice is coated with eggs. Discard the hot water in Instant Pot. Dry inner pot well with a towel.
- Cook Scrambled Eggs: Use Instant Pot Saute More function by pressing the "Cancel" button, then "Saute" button twice. When Instant Pot says HOT, pour in 1 tbsp (15ml) peanut oil and wait another minute (ensure inner pot is piping hot, so the eggs won’t stick to the pot).Add in remaining 2 beaten eggs and give it a few quick stirs (ensure the eggs are slightly runny). Set aside the eggs.
- Cook Instant Pot Fried Rice: Wait until Instant Pot says HOT again (needs to be piping hot!) Add in remaining 2 tbsp (30ml) peanut oil and wait another minute. Add in cooked rice. Do not stir yet! Wait 1 minute before giving it a quick stir. Repeat this step 5 times. Ensure to wait 1 minute between each quick stir.*Pro Tip: You should hear some popping sounds and see some steam coming out of the fried rice after the fourth + fifth time. Make sure the stir-frying is done quickly, but gently. You don't want to destroy the individual grains.
- Add Ingredients and Season: Add in thawed frozen veggies. Mix and stir fry until veggies are hot (~1 ½ - 2 mins). Sprinkle in 2 tsp (10g) fine salt (taste & adjust). Add in a dash of white pepper and the scrambled eggs. Stir fry until thoroughly mixed. Add in sliced green onions and give it a few more quick stirs. Woohoo!! Your Instant Pot Fried Rice is done! Taste and add more salt if necessary.
Notes
- Use freshly cooked rice with precise water-to-rice ratio instead of day-old rice for best texture.
- Drain and dry the inner pot thoroughly after cooking rice before sautéing to prevent sogginess.
- Use 2 large eggs per cup of rice for balanced egg distribution.
- Slightly drier cooked rice holds up better when frying.
- Adjust seasoning to taste, adding white pepper if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 722mg | 30% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Vitamin A | 1785IU | 36% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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