Instant Pot Fried Rice

This Instant Pot Fried Rice is a quick, easy, and satisfying one-pot meal packed with tender chicken, colorful veggies, and a savory sauce that brings everything together. With minimal prep and quick cooking time, it’s the perfect solution for busy weeknights. Using day-old rice ensures the perfect texture every time, and the Instant Pot makes it all effortless.

Why You’ll Love This Recipe

• Quick and ready in under 40 minutes

• One-pot convenience—fewer dishes to clean

• Great way to use leftover rice and chicken

• Customizable with your favorite proteins and veggies

• Family-friendly and kid-approved

• Tastes better than takeout

• Perfect for meal prep

• Easy to scale for larger batches

• No need to use a wok or stovetop

• Delicious hot or cold

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons sesame oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
3 cups cooked and cooled long-grain rice (day-old rice works best)
1/4 cup soy sauce
2 tablespoons oyster sauce (optional, but highly recommended)
1 tablespoon rice vinegar
1 teaspoon granulated sugar
2 large eggs, lightly beaten
2 green onions, thinly sliced, for garnish
Sesame seeds, for garnish (optional)
Salt to taste

directions

1. Season the chicken: In a bowl, toss cubed chicken with garlic powder, ground ginger, and black pepper until evenly coated.

2. Sauté the chicken: Set the Instant Pot to “Sauté.” Heat 1 tablespoon sesame oil, then cook chicken in batches for 5–7 minutes until browned and cooked through. Remove and set aside.

3. Cook aromatics and vegetables: Add the remaining 1 tablespoon sesame oil. Sauté chopped onion and minced garlic for 3–4 minutes until soft and fragrant. Add peas and carrots, cooking for 2–3 minutes until heated through.

4. Add rice and sauce: Stir in the cooked rice, breaking up clumps. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar. Pour over rice and vegetables, then stir to coat evenly. Return cooked chicken to the pot and mix well.

5. Scramble the eggs: Push rice mixture to one side of the pot. Pour in the beaten eggs and let cook for 1–2 minutes until edges set. Scramble eggs in the pot and mix into the rice.

6. Finish and serve: Stir everything together to combine and heat through. Adjust seasoning with salt if needed. Turn off “Sauté” mode and serve immediately, garnished with green onions and sesame seeds if desired.

Servings and timing

Yield: 4–6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Vegetarian Version: Skip the chicken and oyster sauce. Add tofu or extra vegetables like mushrooms, broccoli, or bell peppers.

• Spicy Fried Rice: Add sriracha, red pepper flakes, or diced jalapeños for a kick.

• Shrimp Fried Rice: Substitute shrimp for chicken and reduce cook time slightly.

• Pork Fried Rice: Use diced cooked pork or ground pork for a different flavor profile.

• Beef Fried Rice: Thinly sliced beef or ground beef works great too.

• Low-Carb Option: Swap rice with riced cauliflower (adjust sauté time accordingly).

• Egg-Free: Simply omit the eggs, or substitute with a vegan egg replacer.

• Kid-Friendly: Reduce or omit the oyster sauce and spices for milder flavor.

• Add Crunch: Top with chopped nuts or water chestnuts.

• Extra Umami: Add a splash of fish sauce or hoisin sauce for depth.

storage/reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Portion into freezer-safe containers and freeze for up to 1 month.
Reheat:

• Microwave: Reheat in 1-minute intervals, stirring in between.

• Skillet: Reheat in a pan over medium heat with a splash of water or soy sauce to loosen.

• Instant Pot: Use “Sauté” mode for a few minutes until warmed through.

FAQs

Can I use freshly cooked rice?

Fresh rice is too moist and may become mushy. It’s best to use cooled, day-old rice for the ideal fried rice texture.

Can I make this recipe vegetarian?

Yes, omit the chicken and oyster sauce. Add tofu or extra veggies to keep it filling and flavorful.

What if I don’t have oyster sauce?

You can skip it or substitute with hoisin sauce or extra soy sauce for a similar umami depth.

Do I have to scramble the eggs in the pot?

No, you can scramble them separately on the stove and then mix them in, but doing it in the Instant Pot saves time and dishes.

How do I prevent the rice from sticking to the pot?

Be sure to deglaze the pot after sautéing the chicken and vegetables. Use enough oil and stir often.

Can I double the recipe?

Yes, just be cautious not to exceed the Instant Pot’s max fill line. You may need to sauté in more batches.

Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using gluten-free soy sauce and omitting oyster sauce or using a gluten-free version.

What kind of rice is best?

Long-grain white rice like jasmine or basmati works best. Avoid short-grain or sticky rice for this dish.

Can I use leftover rotisserie chicken?

Absolutely. Add it after sautéing the veggies and just heat it through with the rice and sauce.

How do I make this dish more flavorful?

Add more garlic, soy sauce, or sesame oil. A splash of fish sauce or a pinch of MSG can also enhance umami.

Conclusion

Instant Pot Fried Rice is a game-changer for quick, delicious dinners made with pantry staples. It brings together all the classic flavors of fried rice—savory, aromatic, and satisfying—without the hassle of stovetop cooking. Whether you’re feeding your family on a busy night or meal prepping for the week, this one-pot wonder will quickly become a favorite in your rotation.

Print