This Instant Pot Fried Rice is quick, easy and made completely in the pressure cooker! Bonus, it’s made with brown rice and actually healthy!
The perfect combination of veggies, brown rice, eggs, and soy sauce makes for the savory fried rice flavor you love without all those added fillers. Jazz up your dinner with this Instant Pot Healthy Fried Rice today!
Welcome to the healthy fried rice of your dreams made completely in the Instant Pot! This classic takeout recipe is delicious served next to your favorite stir fry or perfect on its own as a vegetarian meal.
This IP Fried Rice is…
- gluten-free friendly
- made with 9 ingredients
- made with brown rice
How to Make Instant Pot Fried Rice
With just 9 ingredients you can make our Healthy Instant Pot Fried Rice in under 45 minutes completely in your pressure cooker!
Step 1: Cook Brown Rice in Instant Pot – let’s begin by pressure cooking your brown rice in the Instant Pot. Coat your IP with a little bit of oil and then add brown rice and broth. Close, turn the valve to seal, and set your timer to manual >> high >> 26 minutes.
Step 2: Make Sauce – While your brown rice is cooking, add all ingredients for the fried rice sauce to a mason jar and shake until ingredients are combined. Set aside.
Step 3: Remove Rice – When your rice is done cooking, natural release the pressure for 11 minutes. Then remove brown rice from Instant Pot and set aside.
Step 4: Cook Veggies – Next, add olive oil to the Instant Pot and turn on the sauté feature. Add your vegetables and cook for 2-3 minutes.
Step 5: Scramble Eggs – Once your veggies are cooked, push them to one side of the Instant Pot. Crack 2 eggs onto the other half and cook eggs until they form medium-sized scrambled egg curds, making sure to stir frequently.
Step 6: Mix Everything Together – Add your rice and fried rice sauce to the Instant Pot and mix everything together. Saute for an additional 2-3 minutes.
What makes this healthy?
We’re all about making simple swaps to make classic meals better for you! That’s why we chose to use brown rice in this recipe instead of white. We also created a sauce made with lower-sodium soy sauce or tamari and sweetened it with just a little maple syrup instead of refined sugar!
What to Eat with Fried Rice
Fried rice is great on its own, but it’s also an excellent addition to many healthy meals we have on Fit Foodie Finds. Here are some recipe pairing ideas:
- Amazingly Healthy Sweet and Sour Chicken
- Crockpot Honey Garlic Chicken
- Kung Pao Chicken Meatballs
- Instant Pot Beef and Broccoli
- PF Changs Lettuce Wraps
- Honey Ginger Chicken Stir Fry
- Best Healthy Stir Fry Recipes
Healthy Instant Pot Recipes
- Instant Pot Moroccan Chicken Bowls
- 10 Minute Instant Pot Steel Cut Oats
- Instant Pot Korean Beef Bowls
- Instant Pot Chicken Breast
- How to Make Shredded Chicken in the Instant Pot
- 42 Healthy Instant Pot Recipes
Healthy Instant Pot Fried Rice
- 1 cup long-grain brown rice
- 1 cup vegetable broth
- 2.5 tablespoons olive oil divided
- 10 oz. frozen mixed veggies
- 2 large eggs
Fried Rice Sauce
- 1/4 cup low sodium soy sauce or tamari
- 1 teaspoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- First, add 1 teaspoon of olive oil to the bottom of your Instant Pot. Make sure the bottom of the pot, as well as the sides, are covered with olive oil.
- Add rice and broth to the Instant Pot. Cover >> turn the valve to seal >> and turn your Instant Pot to manual high pressure for 26 minutes.
- While rice is cooking, add all ingredients for the fried rice sauce to a mason jar and shake until ingredients are combined. Set aside.
- When rice is done, natural release pressure for 11 minutes. Then, remove rice from the Instant Pot and set aside.
- Give your Instant Pot a quick wipe-down and then add 2 tablespoons of olive oil to the Instant Pot and turn on saute feature.
- Add frozen vegetables and cook for 2-3 minutes. Then, push the veggies to one half of the Instant Pot to make room for the eggs.
- Crack 2 eggs onto the other half of the Instant Pot and scramble using a wooden spoon.
- Once the eggs are fully cooked, add rice and fried rice sauce into the Instant Pot and mix all ingredients together. Let everything cook over the saute feature for 2-3 minutes or until everything is warm.
- Garnish with fresh green onions and enjoy!
I thought cooking 1 cup of rice with only 1 cup of water would make it really dry, so I added an extra cup of chicken stock. After cooking the rice, I also added shredded chicken. It was really great. Huge hit with the family, even the picky kids.
Does anyone know how many cups is a serving? I’d rather not divide out the whole thing to calculate 1/6.
It says 6 servings at the top.
Oops – sorry, that’s not what you asked!
Does anyone know how much is in a serving?
Please stop google from cover your content with ads/
Hi, do you know if this freezes well and how long it would last in the freezer? I’m looking to meal prep/make bulk meals and would love to try this recipe.
I don’t see why not! I would say make as is, let cool, and then transfer into a gallon-size freezer-safe bag to freeze for up to 3 months!
I think you need to be careful claiming this as gluten free.
Soy sauce has wheat in it unless you buy gluten free soy sauce. I think you need to clarify that! If someone made and claimed it was gluten free not knowing to look at the label of the soy sauce, it could cause someone real harm who has celiac or who is sensitive to gluten.
Hi! If you look in the recipe card, we also give tamari as an option, which is gluten-free.
So flippin good! I added shredded chicken and I think it’s better than takeout!
What chicken do you show in photos paired with this
I sauteed chicken and then added our homemade teriyaki saice – https://fitfoodiefinds.com/homemade-teriyaki-sauce/
Amazing!!!! This was so delicious. Will absolutely be making it again! I added an extra egg to add a little more protein.
Glad you loved it!
This was really, really good! We follow a plant-based diet, so I used JUST faux egg but otherwise followed the recipe pretty much as written. Pure comfort food ~ this is a keeper!
Glad you guys loved it!
I made it for the family and everyone loved it!
Made this for the first time last night, awesome recipe! Easy, quick and with simple ingredients… it was a hit! Thank you so much for this recipe that will now be on rotation!
As good as any take out! Better in fact as it is fresh and hot in my home anytime I want. Thank you so much for sharing.
Love this easy delicious recipe. So good!! I crave fried rice ALL. THE. TIME. This fulfilled my craving and so glad I have some leftovers.
Did it today without the instant pot. Just cooked the rice first in a regular pan. My family loved. Thanks for sharing
Can you use the same recipe without an insta pot?
Dang, this was good! I made as written, but added some ham and ginger. I would probably back off the soy sauce just slightly – but otherwise, YUM. More IP recipes, please!
What is the chicken (recipe) that you have pictured on top of the fried rice?
We used or honey garlic chicken sauce and stir-fried the chicken!
When I place 1 cup of long grain brown rice and 1 cup of vegetable broth in my Instant Pot, the read out QUICKLY went to BURN and it did. The rice did burn and was VERY under cooked. That is Very unsatisfactory. I used olive oil to completely coat the Instant Pot…..what did I do wrong? I went back, read the recipe and could not find anything that I had missed. Suggestions?????
We have tested all rices (white, short grain brown rice, long grain brown rice) many times and 1:1 is the key. Unfortunately, we can not test our recipe in every Instant Pot and have heard and learned that all IPs are different. For example, the newer Instant Pots seem to get the burn notice, when our’s (2 years old) never does.
We LOVE this recipe! I’ve made it 3 times now, and there are never any leftovers. What are your thoughts on doubling the recipe? Do you think it would cause a problem? Thanks so much for this one!
Heck yes!! I don’t think it will cause any issues. I haven’t tried, but I’d start with the same cook time and then go up from there…however I’m almost positive it will still be 11 minutes!
Hi – Do you think this would work with quinoa (adjusting the cooking time accordingly, of course)? Thank you!
Hi! I don’t see why not!