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Craving fried rice, but don’t have leftover cold rice? No worries, you can still enjoy fluffy flavorful fried rice in less than 30 minutes from start to finish. Bring out your Instant Pot!
I know I preach that the best fried rice starts with cold leftover rice. Well, it turns out you can make fluffy fried rice in an Instant Pot and it’s a game-changer!
Instant Pot Egg Fried Rice
- 1 ½ cups white jasmine rice
- 1 ½ cups water
- 3 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 4 eggs
- 2 scallions, thinly sliced
- 1 ½ cups frozen carrots and peas
- Rinse the rice in a mesh sieve under running cold water until the water runs clear. (TIP: Removing as much starch as possible by rinsing produces fluffier rice!) Drain well and put the rice into the inner pot of Instant Pot.
- In a 2-cup measuring cup, mix water, soy sauce, fish sauce, sesame oil and garlic powder. Add it into the rice.
- Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took about 6 minutes for IP to come to pressure.)
- Meanwhile, heat a skillet over medium high heat. Add oil.
- When the oil is hot, crack the eggs and scramble around, 1-2 minutes.
- Add white part of scallions and frozen vegetables and cook for 2-3 minutes, until the vegetables are thawed and heated through.
- Once the IP time is up, let the pressure release naturally for 5 minutes (This means just leave the pot alone. You can unplug the pot, if desired) and then do quick release by turning the valve to “venting”. And carefully open the lid.
- Using a wooden spoon, fluff the rice and then add the sautéed vegetables and eggs mixture into the rice along with green part of scallions. Gently mix everything together and serve!
The dilemma of choosing between getting a takeout or making dinner yourself is over! This recipe for Instant Pot fried rice tastes just like a delicious fried rice Chinese takeaway but is ready in less than 30 minutes. Not only is it a super quick recipe, but preparation is minimal and there is hardly anything to clean up afterward.
The best part is that you don’t need to prepare the rice the day before. I know I preach that the best fried rice starts with cold leftover rice. Well, things have changed a little bit since I tried cooking fried rice in my Instant Pot! And here’s why…
Instant Pot Fried Rice Recipe Testing Notes:
I came across an Instant Pot fried rice recipe where you sauté uncooked rice with beaten eggs before cooking it as usual. The recipe claimed that this method ensured perfectly fluffy rice ready to be stir-fried. So I was intrigued and gave it a try. And sure enough, the rice was so perfect and flavorful, but most importantly, fluffy and dry rice, perfect for fried rice! Then I decided to test it without sautéing rice with eggs. And guess what? It was still tasty and perfect. No mushy soft and sticky rice, instead rice grains were fluffy and separate. A total game-changer!
This is a great, no-fuss recipe that uses ingredients you probably already have in your pantry. As always, you can also make this recipe your own by adding in your own vegetable and protein options too.
What kind of rice is best for Instant Pot fried rice?
The goal for a good fried rice recipe is to have rice that is cooked perfectly without being overdone. The rice should hold its shape well and not stick together when mixing the dish. It shouldn’t be mushy either.
I have found that medium to long grain rice works well, I used white jasmine rice which always comes out perfectly. Jasmine rice comes out fluffy, fully cooked through and still maintains its structure.
Steer clear of short-grain rice like risotto or sushi rice as they are sticky when cooked and won’t make good fried rice. You’ll end up with a mushy ball of rice and vegetables that is not appetizing at all.
How long to cook the rice in a pressure cooker?
I’ve tested different cooking times, and found 5 minutes were just enough time for fluffy and tender rice. 4 minutes yielded slightly chewy undercooked rice.
Note that we’re not using “Rice” setting. Just manually set the time by selecting Manual or Pressure Cook button.
See more details on cooking perfect rice with an Instant Pot on the Instant Pot website here.
How to avoid mushy fried rice?
Having overcooked, mushy rice completely defeats the purpose of a fried rice recipe. Here are some simple tips for getting well cooked, fluffy rice every time.
- Rinse. Rice is covered with excess starch from the packaging process. Rinse off the excess starch by running cold water over the rice until the water runs clear. If you skip this step, the excess starch will cause the rice to stick together and become mushy when cooking.
- Amount of liquid. Having too much water or sauce added to the rice while cooking also makes it mushy. This recipe doesn’t add sauce to the rice after it’s cooked but rather cooks the rice in a flavorful mixture of water, soy sauce, fish sauce, sesame oil, and garlic powder.
- Don’t overcook it. The last tip for getting fluffy rice is to open your Instant Pot only after 5 minutes of natural release and fluff the rice after cooking. This allows a lot of steam to be released and rids the rice of excess moisture, making the likelihood of mushy rice much lower.
Can I add meat in Instant Pot Fried Rice?
Absolutely! Any kind of protein, shrimp, chicken, beef, or pork will work well in this recipe!
Simply cook the meat in the skillet before scrambling the egg. If using rotisserie chicken, add it to the rice along with vegetables and egg mixture and not before scrambling the egg as the meat is already cooked.