Instant Pot Fried Rice

Ingredients 🛒

• 3 tbsp minced garlic

• 1 onion, chopped

• 1 tbsp minced ginger

• 2 cups Jasmine rice

• 2 cups water

• 2 1/2 cups frozen mixed vegetables

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• Salt & pepper, to taste

• 2 tbsp vegetable oil

• 4 eggs, beaten

• Green onions and sesame seeds, for garnish

Instructions 🧑‍🍳

• In a bowl, add the rice and rinse several times under cold water until the water runs clear. Drain the rice well.

• Add rice, water, garlic, onion, ginger, soy sauce, and sesame oil into your Instant Pot.

• Stir to combine and ensure all rice grains are submerged under water.

• Turn on the vent to "Sealing", press "Manual" or "Pressure Cook", and set the timer for 4 minutes.

• The pot will take about 6-8 minutes to come to pressure.

• Once cooking is done, allow a 10-minute natural release (do not move the valve during this time).

• After 10 minutes, carefully turn the vent to "Release" and remove the lid once the pressure pin drops.

• Gently fluff the rice with a fork and stir in the frozen mixed vegetables.

• Push the rice to the sides to make a well in the center.

• Press the "Sauté" button, add vegetable oil, and pour in beaten eggs.

• Scramble for 1-2 minutes until fully cooked, then mix everything.

• Turn off the Instant Pot.

• Season with salt, pepper, and an optional splash of soy sauce or sesame oil to taste.

• Garnish with green onions and sesame seeds before serving.

Want to see exactly how to make this recipe?

Watch the full recipe video on my Pinterest 👇✨!

Calories (Per serving)

Approx. 380 calories per serving (based on 4 servings)....

How To Serve 🍴

Serve as a main dish or alongside teriyaki chicken, beef stir-fry, or crispy tofu.

Ingredient Modifications & Substitutions

• Swap frozen veggies for fresh diced carrots, peas, or corn.

• Add chicken, shrimp, or tofu for extra protein.

• Use brown rice for a whole-grain version (adjust cook time to 8 minutes).

• For a spicy kick, add chili flakes or sriracha.

• Substitute tamari or coconut aminos for soy sauce if gluten-free.