Instant Pot Egg Fried Rice

Craving fried rice? Skip the takeout and make easy egg fried rice at home. This instant pot egg fried rice is a quick and easy pressure cooker fried rice recipe that makes a great side for all your Chinese dishes or a simple kid friendly lunch.

Course Main Course

Cuisine Chinese

Keyword how to make fried rice in instant pot, Instant pot egg fried rice, Instant pot fried rice, pressure cooker fried rice

Prep Time 5

Cook Time 15

Resting time 10

Servings Servings

Calories 416kcal

Author Maria Doss

Ingredients

4 tablespoons vegetable oil, divided
4 large eggs
1 cup chopped onion
1 cup white basmati rice, rinsed and drained well
1 cup chicken stock (I used 33% reduced sodium)
½ teaspoon ground black pepper
¼ teaspoon salt or to taste
2 tablespoons soy sauce or to taste
1 teaspoon sesame oil
3 scallions, chopped

Instructions

Set instant pot to saute mode. When hot, add about 2 tablespoons vegetable oil. Add eggs and scramble until just cooked, transfer to a plate. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)
Add remaining oil and then stir in chopped onion, cook (stirring occasionally) for another 1-2 minutes.
Add rinsed and drained rice and saute for about 20 seconds (this step helps in rice not get mushy when cooked) and then stir in chicken stock, ground black pepper and salt.
Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).
Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, soy sauce, sesame oil and scallions with a large fork.
Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release. Press cancel and open lid. Stir in cooked eggs, soy sauce, sesame oil and scallions with a large fork.
Remove pot insert from the instant pot base and place on a wire rack to cool for 5 minutes, before serving.

Notes

1.Which cooking method is right for you?

Cooking method-1

If you have tried this recipe already and you have had great success. Just stick to this.
If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.

Cooking method-2

If you have tried this recipe before and had a mushy outcome, then go for this.
If you are not sure about your rice or cooking method.

2. Size matters - Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot.

- I tried making this recipe in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Fried rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice.

3. Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water.

4. Salt - is a personal preference. ¼ teaspoon salt was perfect for this recipe with the addition of soy sauce and 33% reduced sodium chicken stock., but use as per your taste. If you use no sodium or regular chicken stock then adjust the quantity of salt.

5. Chicken stock - I used 1 cup of 33% less sodium chicken stock.

Nutrition