Instant Pot fried rice
No leftover rice needed: the rice cooks right in the pot with garlic and onion, then gets tossed with soy, vegetables and soft egg.
- 35 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.40 a serving
- 530 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 stalks green onions, sliced
- 3 large eggs
- 2 cups jasmine rice
- 1½ cups frozen mixed vegetables
- 2 tsp sesame oil
From your pantry
- 2 tbsp vegetable oil, divided
- 2 cups water
- 3 tbsp soy sauce
Each serving has about 530 calories, 15 g protein, 87 g carbs and 14 g fat, and costs about $1.40 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green onions? Chives work.
- No jasmine rice? Long-grain white rice or basmati rice works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the onion, the garlic and the green onions.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
the eggs in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the rice in a strainer until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Set the Instant Pot to and add 1 tablespoon oil.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
When it’s hot, add the eggs and stir gently until just set with no runny parts, about 1 minute.
Timer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scoop them onto a plate.
Add the rest of the oil and the onion and cook, stirring, 3 minutes, until soft. Stir in the garlic for 30 seconds, then press Cancel.
Timer: 3 min
Add the rice and water and scrape the bottom well. Press the rice down so it all sits under the water.
Dolly’s tip: Anything stuck to the bottom can set off the burn warning, so scrape until the pot feels smooth.Lock the lid, set the valve to Sealing and cook on High Pressure for 3 minutes.
Timer: 3 min
Let the pressure come down on its own for 10 minutes, then turn the valve to Venting.
Timer: 10 min
Dolly’s tip: Keep your hand and face away from the valve. The steam is very hot.Stir in the frozen vegetables, soy sauce and sesame oil, and put the lid back on for 3 minutes so the vegetables .
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Timer: 3 min
the eggs and most of the green onions, breaking the eggs into pieces. Serve with the rest of the green onions on top.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: This version is softer than wok fried rice. For crispy bits, fry a portion in a hot skillet for a few minutes.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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