Easy Instant Pot Fried Rice
Say goodbye to takeout because this instant pot fried rice is all you need for a quick weeknight meal that is full of flavor and ready in less than 20 minutes.
To get more bang for our caloire buck and to keep the carbs down a smidge, this recipe combines basmati rice with cauliflower rice. You still get a large volume of rice but are cutting the carbs in half, and you can’t tell the difference!
You’ll love how simple this recipe is. You don’t need to go out and buy a zillion sauces and spices and likely have everything on hand, and because no fried rice is complete without protein feel free to add in cast iron flank steak, chicken or shrimp. Or, add extra veggies or tofu to keep this a vegetarian version.
Fried rice is my jam so of course, I have lots of others for you. Try shrimp and chicken fried rice or ham and pineapple fried rice.
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Why you’ll love this recipe
- Simple ingredients.
- Easily add protein.
- Great for busy weeknights!
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this instant pot fried rice recipe.
- Basmati Rice: I prefer Basmati for fried rice but you can use any preferred white rice or brown rice.
- Frozen Riced Cauliflower: used to add volume without adding extra carbs.
- Frozen Mixed Vegetables: I used a blend of frozen peas, carrots and (CONFIRM WHAT IS ACTUALLY SHOWN IN PICS)
- Coconut Aminos: or regular soy sauce.
- Toasted Sesame Oil: added for flavor.
- Egg
- Liquid Egg Whites: used to lower the overall calories and fat content, but feel free to add two more whole eggs in its place.
Variations
- Add blacked chicken breasts, shrimp or cast iron steak.
- Add any of your favorite stir-fry vegetables such as green beans, bean sprouts, or bell peppers.
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to make this instant pot fried rice (a visual step-by-step guide):
Step 1: cook the rice
Add the uncooked rice and water to the instant pot. Stir. Place the lid on the instant pot and turn the release valve to sealed. Set on manual or pressure cook for 4 minutes. IMPORTANT: turn off the KEEP WARM button. Once the rice has cooked for 4 minutes let it sit for 8 minutes with the lid still on. At 8 minutes quick release the remaining pressure and open the lid.
Step 2: prep the veggies
While the rice cooks, microwave the cauliflower according to the package instructions to warm. You can steam the frozen vegetables or just add them to a small bowl of warm water to defrost.
Step 3: make the fried rice
Add the warmed vegetables to the cooked basmati rice and mix to evenly combine. Once combined, push the rice to the side of the pot so you have a small empty space on the bottom of the instant pot to cook the eggs.
Step 4: cook the eggs
Turn the instant pot to SAUTE setting. Spray the open area with nonstick spray, olive oil or sesame oil and pour in the eggs once the bottom is hot. Scramble with a spatula until cooked through. Once cooked, mix scrambled eggs in with the rice.
Step 5: add the remaining ingredients
Add the coconut aminos, ground ginger, garlic powder and sesame oil to the rice and stir to combine.
Step 6: serve with toppings
Serve and top with sesame seeds, red pepper flakes, sriracha or chopped green onions. Pair with your favorite proteins.
Expert Tip!
When stirring the warmed veggies in with cooked rice, be sure to scrape the bottom of the pot to ensure no rice burns.
Recipe FAQs
I prefer long grain basmati rice for this recipe because I find it makes the best fried rice. Long grain has less starch so it doesn’t get gummy or soggy. If you have day-old rice or instant rice, try shrimp and chicken friend rice or ham and pineapple fried rice.
1. To a medium pot, place 2 cups uncooked basmati and 4 cups water. Stir.
2. Place the pot over medium-high heat and bring the rice to a boil. Once boiling, lower the heat and allow the rice to simmer for 10-12 minutes. Leave the lid on the pot.
3. After your rice has finished cooking, remove it from the heat and leave it to stand for 5 minutes. Keep the lid on the pot. Then, fluff the rice gently using a fork.
4. Transfer the rice to a large pan or wok. Add the remaining ingredients the same as directed in the instant pot fried rice instructions but in your large pan.
Store leftover rice in an airtight container in the fridge for up to three days. Add a dash of coconut aminos or olive oil if it seems too dry.
Check out some of our other easy instant pot recipes!
Instant Pot Fried Rice
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Equipment
- Instant Pot
Ingredients
- 2 cups uncooked basmati rice 360g
- 2 cups water
- 12 oz. frozen riced cauliflower
- 12 oz. frozen mixed vegetables
- 1/2 cup coconut aminos
- 1 tsp. toasted sesame oil
- 1 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1 egg
- 1/3 cup liquid egg whites
Instructions
- Add the uncooked rice and water to the instant pot. Stir. Place the lid on the instant pot and turn the release valve to sealed. Set on manual or pressure cook for 4 minutes. IMPORTANT: turn off the KEEP WARM button. Once the rice has cooked for 4 minutes let it sit for 8 minutes with the lid still on. At 8 minutes quick release and open the lid.
- While the rice cooks, microwave the cauliflower according to the package instructions to warm. You can steam the frozen vegetables or just simply add them to a warm bowl of water to defrost.
- Add the warmed vegetables to the cooked basmati rice and mix to evenly combine. Once combined push the rice to the side so you have a small opening to the bottom of the instant pot to cook the eggs.
- Turn the instant pot to SAUTE. Spray the opening with nonstick spray or sesame oil and pour in the eggs once the bottom is hot. Scramble with a spatula until cooked through. Once cooked mix in with the rice.
- Add the coconut aminos, ground ginger, garlic powder and sesame oil to the rice and stir to combine.
- Serve and top with sesame seeds, red pepper flakes, sriracha or chopped green onions. Pair with your favorite proteins.
Notes
- All nutrition facts are an estimate.
- Your instant pot will automatically change from pressure cook to Keep Warm. Make sure to reset it during step one to ensure the rice cooks.
Nutrition
So easy and delicious! Also freezes and reheats well.
Hello
You talk about cauliflower, but there is no cauliflower listed in the ingredients. Love your recipes!!
It’s there! Thank you for catching that!