Description
This Instant Pot Fried Rice recipe recreates the classic Hibachi-style fried rice using the convenience of an Instant Pot. Rinsed jasmine rice is pressure-cooked perfectly, then sautéed in the pot with fresh vegetables, eggs, and flavorful sauces to create a quick, delicious one-pot meal that’s perfect for any night of the week.
Ingredients
Scale
Rice and Sauce
- 2 cups (456g) Jasmine rice (rinsed and drained)
- 2 cups (500ml) water
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce (or gluten-free Tamari sauce)
- 1 Tbsp rice vinegar
Vegetables and Eggs
- 2 Tbsp unsalted butter
- 4 eggs
- 1 onion (finely chopped)
- 1 cup (128g) frozen peas and carrots mix
- 1 cup (128g) sweet kernel corn
Garnish
- Sesame seeds (for garnish)
- Diced green onions (for garnish)
Instructions
- Rinse the Rice: Use a rice strainer to rinse the jasmine rice under cold water until the water runs clear. This removes excess starch to prevent clumping. Drain the rice for 10-15 minutes.
- Cook Rice in Instant Pot: Add the rinsed rice and 2 cups of water to the Instant Pot. Stir gently to combine. Close the lid and set the valve to Sealed. Select Manual or Pressure Cook mode and set to High Pressure for 3 minutes.
- Release Pressure: When the cooking cycle finishes, allow a 10-minute Natural Pressure Release. Afterward, perform a Quick Pressure Release to release any remaining pressure, then carefully open the lid.
- Fluff and Remove Rice: Fluff the cooked rice gently with a fork to separate grains and transfer it to a bowl. Leave the inner pot insert in place without cleaning for the next steps.
- Sauté Onions and Veggies: Turn on Sauté mode and adjust to Medium. Add sesame oil and wait until it begins to sizzle. Use a wooden spoon to scrape any stuck rice bits from the bottom. Add the chopped onion and sauté for 1-2 minutes until fragrant. Then add frozen peas, carrots, and corn and stir to combine.
- Add Butter and Cook Veggies: Add the unsalted butter and cook for about 2 more minutes to soften the vegetables and enhance flavor.
- Scramble the Eggs: Push the vegetables to one side of the pot and pour the beaten eggs into the empty side. Stir constantly, scrambling the eggs until mostly cooked, then mix them through the vegetables until fully cooked.
- Combine Rice and Flavorings: Cancel Sauté mode and switch the Instant Pot to Keep Warm. Add the fluffed rice back into the pot with the vegetable-egg mixture. Pour in the soy sauce (or Tamari), rice vinegar, and some sesame seeds. Stir thoroughly to combine all flavors evenly.
- Serve: Turn off the Instant Pot. Serve the fried rice hot, garnished with additional sesame seeds and diced green onions for a final touch of flavor and color.
Notes
- Rinsing the rice is key to preventing sticky fried rice.
- If you prefer, use fresh peas and carrots instead of frozen, adjusting the cook time slightly.
- Use gluten-free Tamari for a gluten-free version.
- Adjust soy sauce quantity to taste for salt preference.
- For added protein, consider adding cooked shrimp, chicken, or tofu after cooking the vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Keywords: Instant Pot, Fried Rice, Hibachi, Jasmine Rice, Pressure Cooker, One-pot Meal, Easy Dinner
