Go Back
5 from 18 votes

Instant Pot Fried Rice

Make this Deliciously Easy Instant Pot Fried Rice Recipe (Pressure Cooker Fried Rice) with few ingredients from your pantry! Fragrant Chinese Egg Fried Rice is a simple yet highly adaptable side dish or weeknight meal.
Servings 4 -6
Prep Time 2 mins
Cook Time 43 mins
Total Time 45 mins


  • 2 cups (460g) Jasmine rice
  • 1 ¾ cup (438ml) cold water
  • 1.5 - 2 teaspoons (10g) fine salt
  • 3 tablespoons (45ml) + 2 teaspoons (10ml) peanut oil , separated
  • 4 (230g) large eggs , separated (2 mix with rice, 2 scrambled eggs)
  • 1 cup (120g) frozen vegetables , thawed
  • 2 stalks green onions , sliced
  • Optional: A dash of white pepper


  • Pressure Cook Rice: Add 2 cups (460g) Jasmine rice + 2 tsp (10ml) peanut oil in a stainless steel bowl. Mix well so all the rice is covered with oil. Pour 1 ¾ cup (438ml) cold water in the rice bowl. Ensure all rice is submerged in water.Add 1 cup (250ml) cold water and steamer rack in Instant Pot. Layer the rice bowl on rack. Pressure cook at High Pressure for 8 minutes, then 10 minutes Natural Release.
    While rice is pressure cooking, prepare eggs and slice green onions. In a large mixing bowl, beat 4 eggs, then split half of the beaten eggs into another container.
    *Pro Tip: If you are rinsing the rice, ensure the rice is drained really well!
  • Dry Inner Pot & Make Eggy Rice: Immediately add the piping hot rice in large mixing bowl with 2 beaten eggs. Mix the rice and eggs very gently until all the rice is coated with eggs. Discard the hot water in Instant Pot. Dry inner pot well with a towel.
  • Cook Scrambled Eggs: Use Instant Pot Saute More function by pressing the "Cancel" button, then "Saute" button twice. When Instant Pot says HOT, pour in 1 tbsp (15ml) peanut oil and wait another minute (ensure inner pot is piping hot, so the eggs won’t stick to the pot).Add in remaining 2 beaten eggs and give it a few quick stirs (ensure the eggs are slightly runny). Set aside the eggs.
  • Cook Instant Pot Fried Rice: Wait until Instant Pot says HOT again (needs to be piping hot!) Add in remaining 2 tbsp (30ml) peanut oil and wait another minute. Add in cooked rice. Do not stir yet! Wait 1 minute before giving it a quick stir. Repeat this step 5 times. Ensure to wait 1 minute between each quick stir.*Pro Tip: You should hear some popping sounds and see some steam coming out of the fried rice after the fourth + fifth time. Make sure the stir-frying is done quickly, but gently. You don't want to destroy the individual grains.
  • Add Ingredients and Season: Add in thawed frozen veggies. Mix and stir fry until veggies are hot (~1 ½ - 2 mins). Sprinkle in 2 tsp (10g) fine salt (taste & adjust). Add in a dash of white pepper and the scrambled eggs. Stir fry until thoroughly mixed. Add in sliced green onions and give it a few more quick stirs. Woohoo!! Your Instant Pot Fried Rice is done! Taste and add more salt if necessary.



You don't need "day-old" rice to make tasty fried rice as long as you have the right Water to Rice Ratio to work it's magic! Slightly drier rice will hold up its texture better.
Results From Our Experiments:
  • Egg to Rice Ratio: 2 Large Eggs per 1 cup Rice is the most balanced
  • Water to Rice Ratio: 1 cup Rice per 0.9 cup Water is all we need
Author: Amy + Jacky
Calories: 381kcal


Calories: 381kcal | Carbohydrates: 53g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 722mg | Potassium: 199mg | Fiber: 2g | Vitamin A: 1785IU | Vitamin C: 3.9mg | Calcium: 51mg | Iron: 1.5mg