Instant Pot Emergency Fried Rice

Instant Pot Emergency Fried Rice–when you don’t have the time to make fried rice in a wok try this dump everything into the Instant Pot and walk away version! It super simple and makes a great side dish (or main dish).

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Instant Pot Emergency Fried Rice

Nothing beats the real deal but if you don’t have the time or the energy to make actual fried rice try this easy Instant Pot version. There’s no need to plan ahead and cook rice the day before. You don’t even have to chop vegetables because we will be using frozen vegetables.

Ingredients/Substitution Ideas

• 1 cup long grain white rice–or you can use converted rice* or jasmine rice
• 1 1/4 cups chicken or beef broth–or you can use water and Better than Bouillon
• 1 Tbsp low sodium soy sauce–this ensures it won’t be too salty
• 2 tsp rice vinegar–I like the seasoned rice vinegars*
• 1 tsp garlic powder–or granulated garlic
• 1/4 tsp white pepper–or black pepper
• 1 cup cubed ham–or you can use smoked sausage
• 2–3 cups frozen vegetables of your choice–I used a hodgepodge of vegetables I found in my freezer. Some good choices would be peas, carrots, green beans, broccoli, cauliflower, lima beans, corn etc.
• 2 eggs (optional)–I used eggs and loved the addition of extra protein
• 1 tsp sesame oil–for that Chinese food flavor
• Green onion, for garnish–or scallions

Instructions

1. Add ingredients: Dump the broth, soy sauce, vinegar, rice, garlic powder, pepper, ham and vegetables into the pot in that order and don’t stir. 
   
2. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
3. Scramble eggs: If you’d like scrambled egg in your rice then cook scrambled eggs on the stove and stir them into the pot. 
4. Stir in the sesame oil.
5. Serve and enjoy topped with diced green onions

Notes

• Can I make this with brown rice? With a few changes you can use brown rice for this recipe. Add broth, soy sauce, vinegar, long grain brown rice, garlic powder, pepper and ham into Instant Pot. Pressure cook for 22 minutes with a 10 minutes natural pressure release. Separately cook the frozen vegetables according to package directions and then stir them into the rice after it has pressure cooked. If you add the vegetables into the pot from the beginning they will get mushy and overcooked with the long 22 minute pressure cooking time.
• I used my 6 quart Instant Pot Duo 60 7 in 1*. But you can also make this in a 3 or 8 quart Instant Pot.
• You can double this recipe by doubling the ingredients and keeping the same cooking time. If you try to halve the recipe there won’t be enough liquid to bring the pot to pressure and you’re likely to get the burn error message.
• This recipe can be gluten-free if you use gluten free soy sauce and chicken broth.
• This Instant Pot fried rice tastes best served the day that it is made but you can store leftovers in the refrigerator in an airtight container* for up to 5 days.

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More Instant Pot Rice Recipes…

Instant Pot Southern Hoppin’ John

Instant Pot Cheesy Sausage And Rice

Instant Pot Garlic Parmesan Risotto

Instant Pot Stick of Butter Rice

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc. Use the filter to find exactly what you are looking for.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.