Instant Pot Fried Rice: Quick, Easy & Delicious Recipe

Instant Pot Fried Rice: Craving the savory, comforting flavors of fried rice but short on time? Forget the takeout menu! I’m about to share a game-changing recipe that will have you enjoying perfectly cooked, restaurant-quality fried rice in a fraction of the time, all thanks to the magic of your Instant Pot.

Fried rice, a dish with roots deeply embedded in Chinese culinary history, is a testament to resourceful cooking. Legend has it that fried rice originated as a way to use up leftover rice and other ingredients, transforming them into a delicious and satisfying meal. Over centuries, it has evolved into a global favorite, adapted and embraced by cultures worldwide.

What makes fried rice so universally loved? It’s the delightful combination of textures the slightly chewy rice, the tender vegetables, and the savory protein, all coated in a flavorful sauce. Plus, it’s incredibly versatile! You can customize it with your favorite ingredients, making it a perfect way to clean out your fridge. But let’s be honest, sometimes the traditional stir-fry method can be a bit time-consuming and messy. That’s where this Instant Pot Fried Rice recipe comes in. It simplifies the process without sacrificing any of the deliciousness. Get ready to experience the easiest and most satisfying fried rice you’ve ever made!

Ingredients:

2 tablespoons sesame oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
3 cups cooked and cooled long-grain rice (day-old rice works best!)
1/4 cup soy sauce
2 tablespoons oyster sauce (optional, but highly recommended!)
1 tablespoon rice vinegar
1 teaspoon granulated sugar
2 large eggs, lightly beaten
2 green onions, thinly sliced, for garnish
Sesame seeds, for garnish (optional)
Salt to taste

Preparing the Chicken:

First, we’re going to get our chicken ready. In a medium bowl, toss the cubed chicken with garlic powder, ground ginger, and black pepper. Make sure each piece is nicely coated with the spices. This will give the chicken a fantastic flavor boost!

Sautéing the Chicken and Aromatics:

Now, turn on your Instant Pot and select the “Sauté” function. Let the pot heat up for a minute or two.
Add 1 tablespoon of sesame oil to the Instant Pot. Once the oil is shimmering, carefully add the seasoned chicken. Be sure not to overcrowd the pot; you might need to do this in batches to ensure the chicken browns properly.
Sauté the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. Remove the chicken from the Instant Pot and set it aside in a clean bowl.
Add the remaining 1 tablespoon of sesame oil to the Instant Pot. Add the chopped yellow onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is softened and translucent and the garlic is fragrant. Be careful not to burn the garlic!
Add the frozen peas and carrots to the Instant Pot. Sauté for another 2-3 minutes, stirring occasionally, until the vegetables are heated through.

Adding the Rice and Sauce:

Now comes the star of the show: the rice! Add the cooked and cooled rice to the Instant Pot. Break up any clumps with a spatula or spoon.
In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, and granulated sugar. This is our flavor bomb!
Pour the sauce mixture over the rice and vegetables in the Instant Pot. Stir well to ensure that the rice is evenly coated with the sauce.
Add the cooked chicken back to the Instant Pot. Stir everything together to combine.

Cooking the Eggs:

This is where we get a little creative with the Instant Pot. Push the rice mixture to one side of the Instant Pot, creating a well in the center.
Pour the lightly beaten eggs into the well. Let the eggs cook for about 1-2 minutes, or until they start to set around the edges.
Using a spatula, scramble the eggs directly in the Instant Pot. Cook until the eggs are fully cooked and no longer runny.
Stir the scrambled eggs into the rice mixture, ensuring that they are evenly distributed throughout.

Final Touches and Serving:

Give everything one final stir to make sure all the ingredients are well combined and heated through.
Taste the fried rice and add salt to taste, if needed. Remember that soy sauce is already salty, so start with a small amount and add more as needed.
Turn off the “Sauté” function on your Instant Pot.
Serve the Instant Pot Fried Rice immediately. Garnish with thinly sliced green onions and sesame seeds (if using).

Tips and Variations:

Use day-old rice: This is crucial for achieving the perfect fried rice texture. Freshly cooked rice tends to be too sticky and can result in mushy fried rice. Day-old rice has had time to dry out slightly, which helps it to fry up nicely.
Customize your vegetables: Feel free to substitute or add other vegetables to your fried rice. Some great options include broccoli florets, bell peppers, mushrooms, and water chestnuts.
Add protein: You can easily swap out the chicken for other proteins, such as shrimp, pork, or tofu. Just adjust the cooking time accordingly.
Spice it up: If you like a little heat, add a pinch of red pepper flakes or a drizzle of sriracha to your fried rice.
Make it vegetarian: Omit the chicken and oyster sauce for a vegetarian version. You can also add extra vegetables or tofu to make it more substantial.
Don’t overcrowd the pot: When sautéing the chicken, make sure not to overcrowd the Instant Pot. Overcrowding can lower the temperature of the pot and prevent the chicken from browning properly. Cook the chicken in batches if necessary.
Adjust the sauce to your liking: The sauce recipe is just a starting point. Feel free to adjust the amount of soy sauce, oyster sauce, rice vinegar, and sugar to suit your taste.
Storage: Leftover Instant Pot Fried Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

Why This Recipe Works:

This Instant Pot Fried Rice recipe is a game-changer because it simplifies the traditional fried rice cooking process while still delivering incredible flavor. The Instant Pot’s “Sauté” function allows you to brown the chicken and vegetables perfectly, creating a depth of flavor that’s hard to achieve with other methods. Plus, cooking everything in one pot means fewer dishes to wash a major win! The key to success is using day-old rice, which helps to prevent the fried rice from becoming mushy. The combination of soy sauce, oyster sauce, rice vinegar, and sugar creates a balanced and flavorful sauce that coats every grain of rice. And the addition of scrambled eggs adds richness and protein to the dish. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a family favorite.

Troubleshooting:

Rice is too mushy: This is usually caused by using freshly cooked rice or adding too much liquid. Make sure to use day-old rice and avoid adding any extra water to the Instant Pot.
Chicken is not browning: This can happen if the Instant Pot is not hot enough or if the pot is overcrowded. Make sure to let the Instant Pot heat up properly before adding the chicken and cook the chicken in batches if necessary.
Fried rice is too salty: This is usually caused by adding too much soy sauce. Start with a small amount of soy sauce and add more to taste.
Fried rice is too dry: This can happen if the rice is too dry or if the sauce is not enough. Add a little bit of water or chicken broth to the Instant Pot to moisten the rice. You can also add more sauce to taste.
Eggs are overcooked: Be careful not to overcook the eggs. They should be cooked until they are just set and no longer runny.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 450-550 per serving
Protein: 30-40 grams
Fat: 15-25 grams
Carbohydrates: 50-60 grams
Fiber: 3-5 grams

Enjoy your delicious and easy Instant Pot Fried Rice!

Conclusion:

This Instant Pot Fried Rice recipe isn’t just another weeknight dinner option; it’s a game-changer. Seriously! The speed and ease with which you can whip up a batch of perfectly cooked, flavorful fried rice are simply unmatched. Forget standing over a hot stove, constantly stirring and worrying about burning. The Instant Pot handles the cooking process beautifully, leaving you with fluffy rice that’s ready to soak up all those delicious flavors.

But the real magic lies in the versatility. While I’ve shared my go-to combination of veggies and protein, the possibilities are truly endless. Feeling like a seafood night? Toss in some shrimp or scallops during the last few minutes of cooking. Craving something heartier? Add diced chicken, pork, or even tofu for a vegetarian twist. You can also customize the vegetables to your liking. Bell peppers, peas, carrots, and corn are all fantastic additions, but don’t be afraid to experiment with other options like broccoli florets, edamame, or even some finely chopped bok choy.

For serving, I love topping my Instant Pot Fried Rice with a fried egg for added richness and protein. A sprinkle of sesame seeds and some chopped green onions adds a touch of elegance and freshness. And if you’re a fan of spice, a drizzle of sriracha or a sprinkle of red pepper flakes will kick things up a notch. You can also serve it as a side dish alongside your favorite Asian-inspired entrees, such as sesame chicken, sweet and sour pork, or even grilled salmon. It’s also fantastic as a base for a quick and easy stir-fry.

Beyond the main ingredients, don’t underestimate the power of the sauce. While soy sauce is a classic choice, you can also experiment with other options like tamari (for a gluten-free alternative), oyster sauce (for a richer, more savory flavor), or even a touch of hoisin sauce (for a hint of sweetness). And don’t forget the aromatics! Garlic and ginger are essential for creating that authentic fried rice flavor, but you can also add other ingredients like shallots, scallions, or even a pinch of five-spice powder for a more complex flavor profile.

I truly believe that this recipe will become a staple in your kitchen. It’s quick, easy, customizable, and incredibly delicious. Plus, it’s a great way to use up leftover rice and vegetables, making it a budget-friendly option as well.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to experience the easiest and most delicious fried rice you’ve ever made. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried this Instant Pot Fried Rice recipe, please come back and leave a comment below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking!