Easy Instant Pot Fried Rice
Published 4/24/2023
This post may contain affiliate links. Please read our disclosure policy.
This Instant Pot Fried Rice recipe is the perfect one-pot meal to make when you “have nothing to eat” at home! It’s made with white rice, frozen veggies, egg, and a simple fried rice sauce.
Fried Rice in the Instant Pot FTW
Instant Pot Fried Rice that’s made completely in the pressure cooker, yes please!
We love one-pot meals and this Instant Pot Fried Rice does not disappoint. It’s made completely in the Instant Pot meaning you don’t need to cook your rice on the stovetop. Pressure cook the white rice, add the frozen veggies, scramble the egg, and toss with sauce!
Why we love this fried rice!
- gluten-free friendly
- vegetarian
- made with 9 ingredients
- veggie-packed
- only one pot needed
What You Need
One of the best parts about this recipe is that it calls for frozen veggies.
- White rice: we recommend using uncooked jasmine rice for this recipe. If you’re hoping to use brown rice, go for it! Just make sure to follow our tutorial HERE.
- Frozen veggies: a whole 10 oz. bag of your favorite frozen veggies is needed for this recipe.
- Eggs: you need 3 large eggs.
- Fried rice sauce: see below for what you need for the sauce.
Fried Rice Sauce
Fried rice sauce is super simple to make at home! The basis of it is soy sauce, but you’ll also need sesame oil, honey, chili garlic sauce, fish sauce, and rice vinegar.
Make it spicy: if you’d like to make this recipe spicier, we suggest doubling the chili garlic sauce.
How to Make Instant Pot Fried Rice
With just a handful of ingredients, you can have this veggie-packed Instant Pot fried rice ready to go in less than 30 minutes!
- Make Sauce: combine all of the ingredients for the sauce in a small bowl and whisk to combine.
- Cook Rice: add water, rice, and oil to the Instant Pot. Cook on high pressure for 3 minutes and then naturally release for 8 minutes,
- Steam Veggies: add in the frozen veggies and sauce and turn the sautee feature on. Cook for 2-3 minutes.
- Scramble Eggs: move the rice and veggies aside and scramble eggs until fully cooked.
- Toss: toss everything together and serve immediately.
Can I use brown rice instead?
Hoping to make your Instant Pot fried rice with brown rice instead? Go for it!
Check out our recipe for Instant Pot brown rice in order to modify this recipe.
What to Eat with Fried Rice
Fried rice is delicious on its own, but you can serve it with any of your favorite proteins, too!
Other Ideas
- Air Fryer Honey Sesame 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
Storage
Store leftover fried rice in an airtight container in the fridge for up to 3-5 days.
Instant Pot Fried Rice
Ingredients
Sauce
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 2 teaspoon chili garlic sauce
- 1 teaspoon fish sauce
- 2 teaspoons rice vinegar
Rice
- 1 cup long-grain white rice, Jasmine or Basmati
- 1 cup water
- 1 tablespoon olive oil or any oil
- ½ teaspoon kosher salt
Fried Rice
- 10 oz. frozen mixed vegetables
- 1 tablespoon olive oil, or any oil
- 3 large eggs, whisked
Other
- 2-3 tablespoons diced green onions
- Optional: ½ teaspoon kosher salt
Instructions
- Add all of the ingredients for the sauce to a bowl and whisk them together until combined. Set aside.
- Rinse the white rice under cold water for 2-3 minutes or until the water runs clear. Transfer the rice to the Instant Pot. Add the water, oil, and salt to the rice and stir.
- Cook the rice for 3 minutes on high pressure and then allow the pressure to naturally release for 8 minutes before releasing the rest of the pressure.
- Fluff the rice with a fork. If there is still excess water in the pot, cover the pot and allow the rice to absorb the water.
- Add the mixed vegetables to the rice and toss. Turn on the saute feature and add the fried rice sauce. Toss the ingredients together and allow the rice and veggies to cook for 2-3 minutes.
- Push the veggies to one side of the pot and add the olive oil to the pot. Pour the whisked eggs into the pot and scramble the eggs until light and fluffy, 4-5 minutes.
- Gently fold the eggs into the fried rice and vegetables.
- Transfer the fried rice to a bowl and top with chopped green onions and salt.
Tips & Notes
- This recipe must be made with white rice, not brown rice. See our how to make Instant Pot brown rice for details on how to make Instant Pot brown rice.
- You can use a variety of different vegetables in this fried rice.
- If you want more spice to the sauce, add 1-2 teaspoons of sriracha.
- This recipe was slightly updated on April 24, 2023. Get the original recipe HERE.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
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!