Instant Pot Fried Rice

Instant Pot Fried Rice is the smarter, cleaner way to achieve classic fried rice flavor without constant stirring or multiple pans. It captures the depth and aroma of wok-fried rice but uses the Instant Pot’s efficiency to control heat, lock in moisture, and evenly cook each grain. What makes this dish special is its balance between simplicity and authenticity: fluffy rice grains, slightly toasted from sautéing, coated in savory soy sauce, sesame oil, and the fragrance of garlic and scallions. The Instant Pot turns this process into a reliable system.

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Whether you’re cooking for one or feeding a family. Instead of leftover rice and a hot wok, you’ll rely on pressure cooking to get perfectly separated rice that doesn’t clump or burn. Instant Pot Fried Rice delivers comfort, convenience, and a satisfying umami punch that rivals any takeout fried rice. It’s customizable, inexpensive, and packed with texture crisp vegetables, tender proteins, and glossy grains that hold flavor in every bite. This dish is a fusion of modern technique and timeless taste, perfect for anyone who loves fried rice but prefers fewer steps and consistent results.

Why You’ll Love This Recipe

Quick and Efficient: Everything happens in one pot, from cooking the rice to sautéing the mix-ins. No need to use extra pans or stoves.
Perfect Every Time: The Instant Pot guarantees evenly cooked rice, avoiding soggy or dry grains often found in Crockpot Fried Rice or stovetop versions.
Versatile: You can make it vegetarian, or turn it into Instant Pot Pork Fried Rice or an Insta Pot Chicken Fried Rice Recipe without changing the method.
Restaurant-Quality Flavor: With balanced sauces, aromatics, and texture contrast, it’s similar to your favorite restaurant fried rice.
Customizable: Use leftover vegetables, add shrimp or tofu, or mix in scrambled eggs for a protein boost.
Healthy Control: You control the sodium, oil, and type of ingredients something you can’t do with takeout.
Family Favorite: It’s kid-friendly, reheats well, and fits perfectly into weekly meal rotations.

Preparation and Cooking Time, Also Serving

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 to 6 portions

This Rice Instant Pot Recipe can be served as a main dish or as a side with grilled meats, stir-fried tofu, or spicy Asian sauces.

Ingredients

For cooking rice:

2 cups long-grain jasmine rice
2 cups water
1 tablespoon sesame oil (for flavor and non-stick texture)
½ teaspoon salt

For the fried rice mix:

2 tablespoons vegetable oil
1 medium onion, finely diced
3 cloves garlic, minced
1 cup diced carrots
1 cup frozen peas
2 eggs, lightly beaten
2 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional for depth)
1 teaspoon rice vinegar
½ teaspoon black pepper
1 teaspoon sesame oil (for finishing)
3 green onions, sliced (for garnish)

Optional proteins:

1 cup cooked diced chicken, pork, or shrimp

Substitution Notes:

Use brown rice instead of jasmine, but increase cooking time to 22 minutes.
For vegetarian fried rice, skip the oyster sauce and use soy sauce or tamari.
Frozen mixed vegetables can replace carrots and peas for convenience.
For a gluten-free version, use tamari instead of regular soy sauce.

Step-by-Step Instructions

Step 1: Rinse and Cook the Rice

Rinse the rice in cold water until the water runs clear to remove excess starch. This prevents sticky or mushy texture. Add rice, water, sesame oil, and salt to the Instant Pot. Secure the lid, set to Manual (High Pressure) for 4 minutes, then let it natural release for 10 minutes before quick releasing the rest of the pressure. Open the lid, fluff the rice gently with a fork, and transfer it to a tray or plate to cool. Cool rice ensures perfect separation when frying later. You can even refrigerate it for 30 minutes if you want firmer grains.

Step 2: Sauté Aromatics and Vegetables

Turn the Instant Pot to Sauté mode and heat 2 tablespoons of vegetable oil. Add onions and garlic and cook for about 2 minutes until aromatic and lightly golden. Stir in carrots and peas and cook for another 2 to 3 minutes until tender but still bright in color. The aroma at this stage should resemble a wok-fried base fragrant, earthy, and inviting.

Step 3: Add Eggs for Protein and Texture

Push the vegetables to one side of the pot. Pour the beaten eggs into the empty side. Let them set slightly, then scramble gently using a spatula. Once the eggs are mostly cooked, mix them with the vegetables to create a rich, colorful base.

Step 4: Combine Rice and Sauces

Add the cooled rice back to the pot. Break up any clumps gently. Drizzle soy sauce, oyster sauce, rice vinegar, black pepper, and sesame oil. Stir everything together for 2-3 minutes, allowing the rice to absorb sauces evenly. You’ll notice the rice gaining a beautiful golden-brown sheen, characteristic of fried rice made in high heat.

Step 5: Add Protein (Optional)

If making Instant Pot Pork Fried Rice or an Insta Pot Chicken Fried Rice Recipe, fold in your cooked protein now. Heat through for another 2 minutes until everything is hot and well combined. Taste and adjust seasonings.

Step 6: Finish and Garnish

Turn off the Instant Pot. Stir in chopped green onions for freshness and mild crunch. Your Instant Pot Fried Rice is ready to serve aromatic, balanced, and perfectly textured.

How to Serve

Serve it directly from the Instant Pot into warm bowls for a casual family-style dinner.
For presentation, plate the rice in a shallow bowl and top with extra green onions and sesame seeds.
Pair it with sides like chili garlic sauce, kimchi, or sweet soy glaze.
For a full meal, serve it alongside grilled teriyaki chicken or crispy tofu.
Fried Rice In Rice Cooker versions tend to lack browning Instant Pot’s sauté feature gives better caramelization and aroma.

Additional Tips

Use day-old rice when possible it fries better and absorbs flavors without clumping.
Always cool freshly cooked rice before frying; steam makes it sticky.
Don’t skip sesame oil it gives authentic aroma and prevents dryness.
Add sauces gradually to control moisture; too much makes rice soggy.
Use a silicone or wooden spatula to avoid scratching the pot’s surface.
Cook proteins separately before adding them back to maintain tenderness.
Deglaze with a splash of water if any rice sticks during sautéing.

Recipe Variations

Fried rice is one of the most flexible dishes you can make in the Instant Pot. Once you master the base method, you can easily switch up proteins, sauces, and vegetables to match your mood or what’s in your fridge. Here are some creative and flavorful variations:

Instant Pot Pork Fried Rice:
Use cooked diced pork or leftover roasted pork for a rich, savory twist.
Add an extra teaspoon of oyster sauce and a pinch of white pepper for depth.
Garnish with crispy fried shallots or toasted sesame seeds for texture.
Insta Pot Chicken Fried Rice Recipe:
Sauté small cubes of boneless chicken breast or thighs in the pot before adding vegetables.
Marinate chicken briefly in soy sauce and garlic for stronger flavor.
Finish with chopped cilantro or green onions for a fresh lift.
Shrimp Fried Rice:
Quickly sauté peeled shrimp in sesame oil until pink, then remove before cooking vegetables.
Return shrimp at the end to avoid overcooking.
Add a dash of chili oil or lime juice for brightness.
Vegetable Fried Rice:
Keep it simple with peas, carrots, corn, and bell peppers.
Add cubed tofu or edamame for plant-based protein.
Drizzle with hoisin sauce or a little teriyaki sauce for extra flavor.
Spicy Fried Rice:
Mix a spoonful of sriracha or gochujang (Korean chili paste) into the sauce blend.
Add thinly sliced chili or crushed red pepper for more heat.
This variation works beautifully with shrimp or chicken.
Fried Rice In Rice Cooker Style:
Use pre-cooked rice from your rice cooker and follow the sautéing and mixing steps in the Instant Pot for extra texture.
This hybrid method gives the rice a fried flavor without fully starting from raw rice.
Egg and Scallion Fried Rice:
Double the eggs and stir them in at the end for a richer, softer texture.
Add extra green onions and sesame oil for aroma.
Works as a quick breakfast or side dish for Asian-style mains.
Crockpot Fried Rice Alternative:
If you don’t have an Instant Pot, use a Crockpot to cook the rice base, then transfer to a pan for sautéing.
Though slower, it gives a comforting, slow-cooked depth of flavor.

Each version keeps the same reliable Instant Pot method, so you can easily experiment without worrying about overcooking or losing texture. Whether you choose chicken, pork, shrimp, or just vegetables, the process stays consistent quick, flavorful, and perfectly cooked every time.

Freezing and Storage

To Store: Keep leftovers in an airtight container for up to 4 days in the refrigerator.
To Freeze: Cool completely, then pack portions in zip bags, flattening them for easy stacking. Freeze up to 3 months.
To Reheat: Thaw in the fridge overnight, then reheat in a skillet or microwave with a splash of water to restore moisture.
Meal Prep Tip: Portion rice into individual containers for ready-to-go lunches during the week.

Nutritional Information (Per Serving, Approximate)

Calories: 380
Protein: 11g
Carbohydrates: 54g
Fat: 12g
Fiber: 3g
Sodium: 640mg

Final Words

Cooking Instant Pot Fried Rice at home is about combining technique with practicality. The Instant Pot makes it easier to master a dish that often intimidates home cooks due to timing, texture, and temperature control. With this approach, you don’t need leftover rice or years of wok practice to achieve that authentic fried rice taste. Every bite has balance the gentle chew of perfectly steamed grains, the fragrance of sesame oil and soy, and the pop of tender vegetables that stay colorful and crisp. What used to take multiple pans and precise heat now happens in one pot, making it ideal for busy households and beginner cooks alike.

Think of this recipe as a base you can build on. Once you understand how the Instant Pot controls heat and moisture, you can personalize your fried rice endlessly. Add a spoonful of chili garlic paste for spice, toss in leftover roast chicken or even bacon for extra flavor, or make a vegetable-only version packed with edamame and mushrooms. It’s the kind of recipe that grows with your taste and your confidence.

From a chef’s perspective, Instant Pot Fried Rice is proof that modern cooking tools can preserve traditional flavor while saving time. The result is consistent and deeply satisfying every single time. When you lift the lid and that burst of savory aroma greets you, you’ll understand why this technique is worth mastering. It’s not just a meal it’s a reliable, delicious staple that transforms humble ingredients into comfort food perfection.

If you’re looking for a dish that fits any occasion, from quick weekday dinners to meal prep lunches or even potluck gatherings, this one covers it all. The combination of flavor, texture, and speed makes it one of the best Rice Instant Pot Recipes you can learn. Once you try it, you’ll never go back to stovetop versions or takeout. You’ll know exactly how to make fried rice in Instant Pot that’s fragrant, fluffy, and irresistibly good every time.

FAQ’s

Yes, but increase the water to 2 ¼ cups and cook for about 22 minutes on high pressure with a 10-minute natural release.

Use less water, cool the rice before frying, and don’t overmix during sautéing.

Yes, skip or replace with scrambled tofu for a vegan version.

Yes, but make sure your Instant Pot is not filled more than halfway during pressure cooking to avoid clumping.

Long-grain jasmine or basmati rice works best for distinct, fluffy grains.