Instant Pot Fried Rice Recipe
A quick, one-pot fried rice made with sesame oil, soy sauce, and vibrant vegetables. Achieve restaurant-quality results in 15 minutes using pressure cooking and sauté functions, perfect for busy families or meal prep.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 3 cups cooked, cooled leftover white rice
- 1 tablespoon neutral oil (e.g. safflower or vegetable oil)
- 1/4 cup diced yellow onion
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 0.5 tablespoons rice vinegar (optional)
- 0.5 cup frozen peas and carrots (or separate 1/4 cup each)
- 0.75 cups finely diced red bell pepper
- 1 egg (optional for added protein)
- 0.25 teaspoon white pepper
- 2 tablespoons water for pressure cooking
Instructions
- Press SAUTÉ on your Instant Pot and heat the neutral oil until shimmering.
- Add minced garlic, finely grated ginger (optional), and sauté for 30 seconds.
- Add diced onions and cook for an additional 2 minutes until softened.
- Stir in cooked rice with a silicone spatula, making sure it doesn’t stick.
- Pour in low-sodium soy sauce, sesame oil, and white pepper, mixing thoroughly.
- Add frozen peas and carrots, then red bell pepper; stir until combined.
- Transfer everything to the bottom of the pot (no heat, using a wooden spoon is fine if you have one).
- Close the lid and set to Pressure Cook/High for 1-2 minutes (this is purely for distributing heat; Instant Pot is fast). Allow natural release for 5 minutes, then quick release any remaining pressure.
- Switch back to SAUTÉ-ON-HIGH mode and cook 2-3 minutes, lifting and stirring frequently until the rice gets slightly crispy.
- Scramble in the egg directly in the pot for protein if desired before serving.
Notes
Use cold leftover rice for fluffier results.
Flexibility is key—swap veggies with broccoli, mushrooms, or snow peas.
Season to taste with furikake or toasted sesame seeds and scallions at the end.
Adjust soy sauce for less salt if needed.
Flexibility is key—swap veggies with broccoli, mushrooms, or snow peas.
Season to taste with furikake or toasted sesame seeds and scallions at the end.
Adjust soy sauce for less salt if needed.
Nutrition
Serving: 1.25g | Calories: 180kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 300mg | Fiber: 3g | Sugar: 1g