I always find joy in crafting Easy One Pot Meals that turn leftovers into extraordinary flavor. This Instant Pot Fried Rice captivates with vibrant veggies, scrambled eggs, and a savory blend of garlic and sesame in every grain. Each spoonful delivers an intriguing burst of taste perfect for shared moments.

Jump to Recipe

I recently discovered an awesome twist on fried rice that I just had to share. I used 2 cups of cold, leftover white rice, some vegetable oil and a couple of lightly beaten eggs to create the perfect base.

I got a combo of diced onions, garlic and a cup of frozen peas and carrots mix simmering in my Instant Pot, which seriously shortens the cooking time. When I added 1/4 cup soy sauce and a tablespoon of sesame oil, the flavors completely transformed the dish into a delicious fusion of your favorite one pot meals.

I even tossed in a half cup of diced ham for extra protein. The end result was surprisingly impressive reminiscent of those easy chicken or arroz frito dishes, perfect for anyone who loves a fast and tasty dinner hack.

Trust me, if you love easy pot recipes, this Instant Pot fried rice is a must-try. Enjoy and experiment with your leftover ingredients!

Why I Like this Recipe

Here are a few reasons I like this recipe:
1. I love that it’s super fast and easy to make, which saves me a bunch of time on busy days.
2. I appreciate that I can use up leftover rice, so nothing goes to waste in my kitchen.
3. I dig how the flavors mix together perfectly, with a good balance of savory soy sauce and the freshness of peas and carrots.
4. I’m excited that I can mix in either ham or chicken if I feel like a meaty kick.

My Instant Pot Fried Rice is such a lifesaver when I feel like eating something tasty but don’t have a lot of time. It’s kind of awesome ’cause I can use up leftovers and it tastes way better than old takeout. Plus, it’s all done in one pot, which means less mess.

Here’s how I make it:

First, I set my Instant Pot to saute mode and heat up 2 tablespoons of vegetable oil. I add the diced onion and cook it until it gets soft, then toss in the minced garlic and let it cook until I can smell how yummy it is. Next, I pour in the two lightly beaten eggs and scramble them until they’re almost cooked. If I’m using ham or chicken, I add about 1/2 cup of diced meat now so it can warm up and mix in. Then I stir in 1 cup of frozen peas and carrots, letting them cook for about a minute.

After that, I add the 2 cups of cold, leftover rice. I make sure to break up any lumps while stirring everything well. I dribble in 1/4 cup soy sauce and 1 tablespoon sesame oil, making sure each grain gets a bit of flavor. I season with salt and pepper to taste and mix it all together.

Once that’s done, I cancel the saute mode, secure the Instant Pot lid, and set it to Manual/Pressure Cook on high for 2 minutes so all the flavors meld together without overcooking. When the timer goes off, I do a quick release, open the lid, stir in the 2 sliced green onions, and then serve it straight away.

Hope you enjoy making it as much as I do!

Ingredients

Print Recipe (No Advertisments)

Cold cooked rice: It gives lots of carbs, energy, and a firm base for the dish.
Vegetable oil: Adds flavor, helps fry ingredients evenly, and keeps things from sticking.
Eggs: Packed with protein, they bind all the ingredients together and add richness.
Frozen peas and carrots: They offer fiber, natural sweetness, and a crisp texture.
Onion: Brings a mild sweetness and crunch while adding extra vitamins and flavor.
Garlic: Provides a punch of flavor and a healthy boost to the overall taste.

Ingredient Quantities

2 cups cold cooked rice (preferably leftover white rice)

2 tablespoons vegetable oil

2 large eggs, lightly beaten

1 cup frozen peas and carrots mix

1 small onion, diced

3 cloves garlic, minced

1/4 cup soy sauce (low sodium if you like)

1 tablespoon sesame oil

1/2 cup diced ham or chicken (optional)

Salt and pepper to taste

2 green onions, sliced

How to Make this

Print Recipe (No Advertisments)

1. Set your Instant Pot to sauté mode and heat 2 tablespoons of vegetable oil.

2. Add the diced onion to the pot and cook for a few minutes until it gets soft, then toss in the minced garlic and cook until fragrant.

3. Pour in the 2 lightly beaten eggs and scramble them until nearly cooked through.

4. If you’re using ham or chicken, add about 1/2 cup diced now so it warms up and mixes in.

5. Stir in the 1 cup frozen peas and carrots mix and let it cook for a minute.

6. Add the 2 cups of cold, leftover rice and break up any lumps while stirring thoroughly.

7. Drizzle in 1/4 cup soy sauce and 1 tablespoon sesame oil, mixing well so every grain gets some flavor.

8. Season with salt and pepper to taste, and stir everything together so all the ingredients blend.

9. Cancel the sauté mode and secure the Instant Pot lid. Set it to Manual/Pressure Cook on high for 2 minutes to let the flavors meld without overcooking.

10. When the timer ends, do a quick release, open the lid, stir in the 2 sliced green onions, and serve immediately. Enjoy your quick and tasty fried rice!

Equipment Needed

1. Instant Pot – you’ll need one with sauté and pressure cook settings for this recipe
2. Chef’s knife – essential for dicing the onion, mincing the garlic, and slicing the green onions
3. Cutting board – to safely chop your veggies and any meat you’re using
4. Measuring cups – to accurately portion out the rice and peas & carrots
5. Measuring spoons – for the vegetable oil, soy sauce, and sesame oil
6. Spatula or wooden spoon – for stirring all the ingredients during cooking
7. Fork or whisk – to lightly beat the eggs before they go in the pot

FAQ

Q: Can I use freshly cooked rice instead of leftover rice?

A: Yeah, you can, but cold leftover rice works best since warm rice tends to turn mushy. If you must use fresh rice, spread it out and let it chill for a bit.

Q: What if I want to add more veggies?

A: That's totally fine! Feel free to throw in extra veggies like bell peppers, corn, or even spinach for a bit of extra crunch.

Q: How can I keep the rice from getting mushy?

A: The key is using cold, dry rice and not overfrying it. Also, be sure not to add too much liquid ingredients like soy sauce.

Q: Can the eggs be skipped for a different version?

A: Yup, you can leave out the eggs if you prefer a vegan version. Just add more veggies or even tofu to keep it flavorful.

Q: Is it okay to swap the protein with something else?

A: Absolutely, you can try it with shrimp, beef, or even tofu instead of ham or chicken. Just adjust the cooking time as needed.

Easy Instant Pot Fried Rice Recipe Substitutions and Variations

Vegetable oil: You can use canola or peanut oil instead, they work just as good if youre looking for a change in flavor
Frozen peas and carrots: If you dont have these on hand, feel free to swap em with fresh peas and carrots that you dice up
Soy sauce: For those wanting something a bit different, tamari or coconut aminos are great gluten-free alternatives
Ham or chicken: If you’re preferring a plant based version, try using tofu cubes instead
Green onions: You can use chopped chives as a substitute if regular green onions arent available

Pro Tips

1. Make sure your rice is really cold; leftover rice from the day before works best so it doesn’t turn mushy when you stir-fry it
2. Let those onions and garlic get soft enough before you add the eggs, cause that way the flavors really meld together
3. Don’t overcook the eggs – they should be just set so they mix nicely with the vegetables and rice, giving you that perfect texture
4. If you like a little extra kick, try adding a tiny splash of extra soy sauce or a pinch of sugar near the end to balance out the flavors

Easy Instant Pot Fried Rice Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

268

kcal

Equipment: 1. Instant Pot – you’ll need one with sauté and pressure cook settings for this recipe
2. Chef’s knife – essential for dicing the onion, mincing the garlic, and slicing the green onions
3. Cutting board – to safely chop your veggies and any meat you’re using
4. Measuring cups – to accurately portion out the rice and peas & carrots
5. Measuring spoons – for the vegetable oil, soy sauce, and sesame oil
6. Spatula or wooden spoon – for stirring all the ingredients during cooking
7. Fork or whisk – to lightly beat the eggs before they go in the pot

Ingredients

2 cups cold cooked rice (preferably leftover white rice)
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup frozen peas and carrots mix
1 small onion, diced
3 cloves garlic, minced
1/4 cup soy sauce (low sodium if you like)
1 tablespoon sesame oil
1/2 cup diced ham or chicken (optional)
Salt and pepper to taste
2 green onions, sliced

Directions

Set your Instant Pot to sauté mode and heat 2 tablespoons of vegetable oil.
Add the diced onion to the pot and cook for a few minutes until it gets soft, then toss in the minced garlic and cook until fragrant.
Pour in the 2 lightly beaten eggs and scramble them until nearly cooked through.
If you're using ham or chicken, add about 1/2 cup diced now so it warms up and mixes in.
Stir in the 1 cup frozen peas and carrots mix and let it cook for a minute.
Add the 2 cups of cold, leftover rice and break up any lumps while stirring thoroughly.
Drizzle in 1/4 cup soy sauce and 1 tablespoon sesame oil, mixing well so every grain gets some flavor.
Season with salt and pepper to taste, and stir everything together so all the ingredients blend.
Cancel the sauté mode and secure the Instant Pot lid. Set it to Manual/Pressure Cook on high for 2 minutes to let the flavors meld without overcooking.
When the timer ends, do a quick release, open the lid, stir in the 2 sliced green onions, and serve immediately. Enjoy your quick and tasty fried rice!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.