Skip the takeout, with its delivery times and fees and potentially cold food. Make this Instant Pot Fried Rice instead! This meal is full of an assortment of delicious flavors like fluffy Jasmine rice, bold sesame oil, savory soy sauce, tangy rice vinegar, and crunchy veggies. Instant Pot Fried Rice is tasty and hearty, and it can be served with any meats of your choosing!
Ingredients
• 2 cups Jasmine rice, rinsed and drained • 2 cups water • 2 tablespoons sesame oil • 1 onion, finely chopped • 1 cup frozen peas and carrots mix • 1 cup sweet kernel corn • 2 tablespoons unsalted butter • 4 eggs • 2 tablespoons soy sauce • 1 tablespoon rice vinegar • sesame seeds, optional, for garnish • green onions, optional, chopped, for garnishDirections
Add the rice to the pressure cooker with the 2 cups of water.
Stir, close the lid, and point the valve to SEALED.
Select "Manual" and cook on high for 3 minutes.
Upon completion, allow for a 10-minute natural release. Carefully do a quick release for the remaining pressure.
Open the lid, fluff the rice with a fork, and transfer it to a bowl.
Without cleaning the insert, turn on Sauté mode, adjust to the medium setting, and add in sesame oil.
Once the oil begins to sizzle, scrape the bottom of the insert with a wooden spoon and add the onion.
Sauté the onion in the oil and stir for 1-2 minutes.
Add the peas, carrots, and corn, stirring to combine them all together.
Add the butter and cook for 2 minutes.
Push the veggies to one side of the pot and add the eggs to the other side.
Stir the eggs constantly like you’re making scrambled eggs.
Once the eggs begin to cook, mix them in with the veggies until fully cooked.
Cancel Sauté mode and set the heat setting to "Keep Warm."
Add the rice back to the insert with the veggies and eggs.
Add the soy sauce, rice vinegar, sesame seeds, and combine with the mixture.
Turn off the pressure cooker and serve the fried rice topped with sesame seeds and chopped green onions.
