Quick Instant Pot Fried Rice Recipe

This Instant Pot Fried Rice is a quick, comforting one-pot meal that comes together easily when your fridge is running low. Made with long-grain white rice, a bag of frozen mixed vegetables, scrambled eggs, and a straightforward homemade sauce, it’s perfect for a fast weeknight dinner or a simple batch to enjoy across a few meals.

Fried Rice in the Instant Pot FTW

Cooking fried rice entirely in the Instant Pot streamlines the process: you pressure-cook the rice, add frozen vegetables, scramble in the eggs, and finish by tossing everything with the sauce. Minimal cleanup, minimal fuss, and a reliably tasty result.

What You Need

This recipe is built around convenience. Using frozen vegetables keeps the prep quick and the dish veg-packed without chopping.

• White rice: 1 cup long-grain white rice (Jasmine or Basmati are recommended for texture).
• Frozen mixed vegetables: a 10-ounce bag works perfectly.
• Eggs: 3 large eggs, whisked.
• Sauce: a simple blend of soy sauce, sesame oil, honey, chili garlic sauce, fish sauce, and rice vinegar (quantities listed below).
• Oil and seasonings: a bit of olive oil or neutral oil for cooking and ½ teaspoon kosher salt for the rice (optional additional salt to finish).

Fried Rice Sauce

The sauce is simple but essential for flavor. It combines salty, sweet, tangy, and spicy elements to coat the rice and vegetables.

• ¼ cup soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon honey
• 2 teaspoons chili garlic sauce (use more for extra heat)
• 1 teaspoon fish sauce (optional—adds depth; omit for vegetarian)
• 2 teaspoons rice vinegar

Tip: Double the chili garlic sauce if you want a spicier result, or substitute sriracha for a milder heat profile.

How to Make Instant Pot Fried Rice

This recipe takes advantage of the Instant Pot so you can skip stovetop rice cooking. The total active time is short and the process is straightforward.

1. Make the sauce: Whisk together all sauce ingredients in a small bowl and set aside.
2. Rinse and cook rice: Rinse the rice under cold water until the water runs clear (about 2–3 minutes). Add the rinsed rice, 1 cup water, 1 tablespoon oil, and ½ teaspoon kosher salt to the Instant Pot. Cook on high pressure for 3 minutes, then allow an 8-minute natural pressure release before releasing any remaining pressure.
3. Fluff and check: Fluff the rice with a fork. If excess water remains, cover and let the rice sit a few minutes to absorb it.
4. Add vegetables and sauce: Add the frozen mixed vegetables and the prepared sauce, then switch the Instant Pot to the sauté function. Cook, stirring, for 2–3 minutes until the vegetables are heated through and the rice absorbs the sauce flavors.
5. Scramble eggs: Push the rice and veggies to one side of the pot, add a little oil to the cleared space, pour in the whisked eggs, and scramble until cooked and fluffy (about 4–5 minutes).
6. Combine and finish: Gently fold the scrambled eggs into the rice and vegetables. Taste and adjust seasoning with additional salt, soy sauce, or chili sauce as desired. Serve immediately topped with diced green onions.

What to Eat with Fried Rice

Fried rice is satisfying on its own, but it pairs well with a variety of proteins and sides for a fuller meal. Ideas include:

• Pan-fried tofu or baked tofu for a vegetarian protein boost
• Grilled or pan-seared shrimp for a quick seafood pairing
• Crispy chicken thighs or sliced grilled steak for a heartier option
• Steamed or stir-fried vegetables for extra color and crunch

Other recipe ideas to try

• Honey sesame chicken prepared in an air fryer
• Crockpot honey garlic chicken for a hands-off protein
• Kung Pao-style meatballs for spicy, saucy bites
• Instant Pot beef and broccoli for a classic pairing

Storage

Store leftover fried rice in an airtight container in the refrigerator for 3–5 days. Reheat on the stovetop or in the microwave until steaming hot. For best texture, reheat briefly on the stove in a skillet with a splash of oil to restore some crispness.

Ingredients (Serves 6)

Sauce

• ¼ cup soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon honey
• 2 teaspoons chili garlic sauce
• 1 teaspoon fish sauce (optional)
• 2 teaspoons rice vinegar

Rice

• 1 cup long-grain white rice (Jasmine or Basmati)
• 1 cup water
• 1 tablespoon olive oil or any neutral oil
• ½ teaspoon kosher salt

Fried Rice

• 10 oz. frozen mixed vegetables
• 1 tablespoon olive oil (or any oil) for sautéing
• 3 large eggs, whisked

Garnish

• 2–3 tablespoons diced green onions
• Optional: extra kosher salt to taste

Instructions (Summary)

1. Whisk sauce ingredients together and set aside.
2. Rinse rice, add rice, water, oil, and salt to the Instant Pot. Cook on high pressure for 3 minutes, then allow an 8-minute natural release before releasing any remaining pressure.
3. Fluff rice, add frozen vegetables and the sauce, then turn on sauté and cook 2–3 minutes.
4. Push rice to the side, scramble eggs in a bit of oil until fluffy, then fold eggs into the rice.
5. Serve hot topped with green onions.

Tips & Notes

• This method is optimized for white rice. Brown rice requires different timing and liquid; adjust accordingly if substituting.
• Use your favorite frozen vegetable mix—peas, carrots, corn, and green beans all work well.
• Adjust spice by adding more or less chili garlic sauce or substituting sriracha.
• For a vegetarian version, omit fish sauce or replace it with a splash of extra soy sauce or tamari.

Nutrition (Approximate per serving)

• Calories: 240 kcal
• Carbohydrates: 33 g
• Protein: 8 g
• Fat: 9 g
• Fiber: 2 g
• Sugar: 2 g

Nutrition information is an approximation and should be used as a general guide.