If you're looking for that last-minute accompaniment to complete your dinner menu and you don't have a lot of time, this Instant Pot Fried Rice is perfect for you. Quick and easy, the recipe calls for frozen vegetables, Jasmine rice, and ingredients you probably have on hand and it requires minimal prep work.
Select the Saute function and allow the Instant Pot to heat up.
Rinse and drain rice; set aside.
Add 1 tablespoon vegetable oil to the Instant Pot inner pot.
Saute the onions till translucent, about 2 minutes, stirring often.
Press Cancel. This will allow the Instant Pot to cool down while you do the next steps.
Saute ginger and garlic for 30 seconds, stirring constantly.
Stir in rinsed Jasmine rice until coated with onion mixture.
Deglaze inner pot with a tablespoon or two of water if there’s anything stuck to the bottom.
Add soy sauce, oyster sauce, sesame oil, black pepper, frozen vegetables, and water.
Stir to mix.
Close the lid and pressure cook for 5 minutes on High Pressure.
Let the pressure release naturally (NPR) for 10 minutes and then release any remaining pressure using the Quick Release (QR) method. [Read More: The Different Pressure Release Methods].
Open the lid and let the Instant Pot Fried Rice rest for a few minutes.
Heat a large nonstick frying pan over medium heat on the stove.
Coat the frying pan with remaining vegetable oil and pour in the eggs.
Scramble the eggs by gently breaking up the eggs and flipping until eggs are set.
Add eggs to the rice.
Add green onions and stir the rice gently to mix together all ingredients.
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Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
If you are prone to getting the burn message, add the rice on top of all the ingredients and don't stir.