Instant Pot Superfood Fried Rice

Instant Pot Superfood Fried Rice–a nutritious fried brown rice (or quinoa) with vegetables and scrambled eggs that you can make in your pressure cooker.

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Instant Pot Superfood Fried Rice

The boys in my family are on a major health kick lately. They’ve been without sugar for weeks and naturally are adding more vegetables and other healthy foods into their diets. I am super proud of them! I am trying to support them by making sure we are stocked up on healthy foods and creating healthy but tasty dinners.

This healthy fried rice recipe is a great way to incorporate more vegetables and whole grains into your diet. By using brown rice (or quinoa) instead of white rice, you’ll get more fiber and nutrients, and by adding plenty of vegetables, you’ll get an extra dose of vitamins and antioxidants.

This is a great dinner to make extra of so that you can enjoy the leftovers for lunches the next few days. If you’d like to make it a little more hearty you can add in chunks of chicken or some cubed ham.

Ingredients/Substitution Ideas

• Brown rice or quinoa–or farro or cauliflower rice
• Water–or broth
• Mushrooms–I used white button mushrooms but you can also use baby bella or cremini
• Broccoli–or cauliflower
• Onion–or shallots
• Carrots
• Sesame oil
• Garlic cloves
• Eggs
• Soy sauce–I used low sodium soy sauce. You can also use tamari.
• Garlic powder
• Green onions–optional topping

What are superfoods?

Superfoods are a group of nutrient-dense foods that are believed to have exceptional health benefits. These foods are usually plant-based and are high in antioxidants, vitamins and minerals. This recipe has quinoa (or brown rice), mushrooms and broccoli which are all considered superfoods! The cool thing about fried rice is that you can take out and add in different ingredients and have great results. Try subbing in other superfoods like chopped kale, spinach, cauliflower, bell peppers, brussels sprouts, etc.

The Basic Steps

• Cook the rice/quinoa in the Instant Pot and let it chill in the fridge. Cooled rice works better than hot fresh rice because hot cooked rice can be too moist and sticky, making it difficult to achieve that classic fried rice texture. Leftover, day old rice works great for this recipe!
• Prep the vegetables while rice is cooling.
• Stir fry the vegetables in sesame oil using the saute more setting on your Instant Pot.
• Cook the scrambled eggs.
• Toss in the chilled rice.
• Season with soy sauce and garlic powder.
• Serve and enjoy! Top with diced green onions, if desired.

Notes/Tips

• You can also use 3 cups of leftover rice or quinoa. If you do this go straight to step 3. 
• If you’d like you can make this recipe with cauliflower rice instead of cooked rice/quinoa. Use 3 cups of thawed cauliflower rice. Start on step 3.
• Feel free to swap in and out vegetables. Some idea of substitutions are chopped kale or spinach, diced bell peppers, peas, shaved brussels sprouts, etc. You can also use bagged frozen vegetables for convenience.
• If you’d like you can add in cubes of ham, chopped and cooked chicken or another source of protein. 
• This recipe can be gluten free if you use gluten free soy sauce.
• This recipe is dairy free.
• You can serve this as a main dish or side dish. We added in some chopped rotisserie chicken with ours to make it a little more hearty.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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More Instant Pot Fried Rice Recipes…

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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.