Print

Instant Pot Fried Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Instant Pot Fried Rice is a quick, easy, and delicious one-pot meal filled with tender chicken, colorful vegetables, and a savory, umami-rich sauce. With minimal prep and under 40 minutes from start to finish, it’s perfect for busy weeknights. Using day-old rice ensures perfect texture, and everything comes together effortlessly in the Instant Pot.

  • Author: Chef Sarah
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4–6 servings
  • Category: dinner
  • Method: Instant Pot
  • Cuisine: Asian

Ingredients

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

Instructions

  1. Toss chicken cubes with garlic powder, ground ginger, and black pepper.

  2. Set the Instant Pot to “Sauté.” Heat 1 tablespoon sesame oil and brown chicken for 5–7 minutes. Remove and set aside.

  3. Add the remaining sesame oil. Sauté onion and garlic for 3–4 minutes, then add peas and carrots and cook for 2–3 minutes.

  4. Stir in the rice, breaking up clumps. Mix soy sauce, oyster sauce, rice vinegar, and sugar in a bowl. Pour over rice and mix. Return chicken to the pot.

  5. Push rice to one side and pour in beaten eggs. Let set for 1–2 minutes, scramble, and then mix into the rice.

  6. Stir everything together, adjust seasoning with salt, and turn off “Sauté.” Garnish with green onions and sesame seeds. Serve hot.

Notes

  • Use day-old rice for the best texture.
  • Customize with shrimp, tofu, or other proteins.
  • Scramble eggs separately if desired.
  • Store leftovers in the fridge for up to 4 days.
  • Use gluten-free soy sauce to make this dish gluten-free.

Find it online: https://cookingwithsarah.com/instant-pot-fried-rice/