Instant Pot Hibachi Fried Rice

Instant Pot Hibachi Fried Rice–the yummiest fried rice similar to what you order at your favorite hibachi restaurant only it’s made at home in your Instant Pot!

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Instant Pot Hibachi Fried Rice

Mmm-mmm! I audibly said that out loud when I tried this hibachi-style fried rice. It is so yummy with simple, basic ingredients. I ate this for dinner by itself but you can also serve it alongside some rotisserie chicken or make it a meatless night and serve with some sauteed mushrooms. This tastes great as leftovers too so you can eat it for lunch the next day.

Ingredients/Substitution Ideas

• Jasmine rice–jasmine rice is best but you can also use basmati, long grain white rice or brown rice
• Vegetable oil–or canola oil or butter for a more rich taste
• Eggs
• Kosher salt
• Garlic–fresh of jarred
• Gingeroot–buy this in the produce section at your grocery store and then store in foil in the freezer. It is so easy to grate when it is frozen. I use a very small grater or microplane. You don’t even need to peel it.
• Frozen vegetables–mine had carrots and peas, use whatever you like best.
• Sesame oil
• Low sodium soy sauce–or tamari sauce
• Black pepper
• Green onions

Steps to make fried rice in the Instant Pot

1. Cook and chill rice: For this recipe you’ll want rice that has been cooked and then refrigerated and cooled. It’s easiest to make the rice the night before. Add rinsed rice and water into Instant Pot. Cover and make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Chill the rice. If you want you can place the rice in the freezer for a quicker chill time.
2. Cook the eggs: Turn Instant Pot to saute setting. Whisk eggs and kosher salt in a small bowl until scrambled. Add 1 Tbsp of the oil into the Instant Pot and swirl around. Add in the eggs and cook until they are no longer wet. Transfer them to a plate. Turn off Instant Pot. Clean out the IP liner.
3. Cook vegetables: Place liner back into the pot. Turn on saute setting. Add in 1 Tbsp of oil. Add in the garlic and ginger and saute for 30 seconds. Add in the frozen vegetables and toss until heated through. Move vegetables to one side of the pot.
4. Fry rice: Add in the remaining 1 Tbsp of oil and add in half of the rice and fry for 2 minutes. Let it sizzle without stirring for 1 minute then toss for another minute. Add in the remaining rice and repeat process. 
5. Finish it off: Turn off saute setting and turn to keep warm setting. Stir in the sesame oil and soy sauce. Toss in the eggs, pepper and green onions. Taste and add extra soy sauce, if needed. Serve and enjoy!

Notes/Tips

• Why cold rice: The reason you need to use chilled rice is because fresh cooked rice forms soft mushy clumps when stir fried. If it has been chilled the starches in the rice form crystalline structures that make the grains firm enough to withstand the second round of cooking.
• To make as a main dish: You can serve this as a side dish or the main dish. If you want you can stir in some rotisserie chicken or ham (use less salt).
• Size of Instant Pot: I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot you’ll need to cut the recipe in half.
• Leftovers: Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Gluten free: To make this gluten-free make sure to use gluten-free soy sauce.
• To make with long grain white rice: If you want to make this recipe with long grain white rice then use 1.5 cups of rice and 2.25 cups of water and pressure cook for 3 minutes with a 10 minute natural pressure release.
• To make this brown rice: If you want to make this recipe with brown rice then use 1.5 cups of rice and 1.75 cups of water. Pressure cook for 22 minutes with a 10 minute natural pressure release.
• Yum yum sauce: You may want to drizzle a little yum yum sauce on top! You can buy this sauce at the grocery store or you can make your own. To make your own stir together 1/2 cup mayonnaise, 1 Tbsp ketchup, 1 1/2 tsp sugar, 1 tsp paprika, 1 tsp rice vinegar, 1 tsp garlic powder and 1 Tbsp water.

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More Asian Takeout Fakeout Recipes…

• Instant Pot Chinese Chicken
• Instant Pot Better Than Takeout Chicken Lo Mein
• Instant Pot “Eggcellent” Drop Soup
• Instant Pot Potsticker Bowls
• Instant Pot Korean BBQ Burrito
• Instant Pot Panda Express Chow Mein

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.