Instant Pot Fried Rice

Instant Pot Egg Fried Rice - Quick Veggie loaded Egg Fried Rice made in the pressure cooker within 30 minutes! Gluten Free and Vegan Friendly!

Course Main Course

Cuisine Asian

Keyword indian, instant pot, rice

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 297kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

1 tablespoon Sesame Oil or Oil
1 Cup Basmati Rice
1 Cup Water
1 tablespoon Soy Sauce Gluten Free- Tamari or coconut aminos
1 tablespoon Sriracha
1.5 tablespoon Garlic
1 teaspoon Ground Ginger
1 tablespoon Vinegar
1 bunch Scallions or Spring Onions
½ Cup Onion

Vegetables*

½ Cup Carrots
½ Cup Peas
½ Cup Red Pepper

Scrambled Egg

3 Eggs
1 tablespoon Oil

Instructions

Instant Pot Method

Choose the SAUTE setting and Once the pot says "HOT" Add Ghee/Oil to the inner pot of instant pot.
To the hot oil, add the onions,Ginger and garlic.
Add the sliced onions and brown them for 3-4 minutes till they are caramelised and look brown.(Not Black but like a goldenish to chocolate brown colour).
Mix together- Water,Soy Sauce,Vinegar & Sriracha .Add to the inner pot.
Add Rice,Give it all a mix.
Add frozen vegetables on top.Do not mix.
Cancel the SAUTE function. Select PRESSURE COOK at LOW for 5 minutes with the Pressure valve at SEALED position.****

Scrambled Eggs

Heat 1 tablespoon oil in a pan.
Break the eggs.Whisk them.
Add to the pan and gently fold them inside and scramble.Keep them soft.

Assembly

Open the instant pot after the pressure has subsided.
Add the scrambled eggs and give a mix.
Garnish with Scallions and serve hot.

Video

Notes

Vegetables**

Feel Free to use frozen vegetables for this recipe.

You can use sweet corn and beans too

If you want to use green veggies like boy choy or spinach; you can either saute them on stove top and add in the end or you can steam them using the keep warm setting after the rice has been cooked.

Nutrition