This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Instant Pot Fried Rice Chinese Style (Pressure Cooker)

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Instant Pot Fried Rice cooks quickly in a Pressure Cooker and is as close to traditional Fried Rice, as you can get without using a Wok.

Instant Pot Fried Rice

Instant Pot Fried Rice

Hibachi Fried Rice is that yummy Rice that you get in restaurants, where the Chef cooks the Rice in front of you on a Griddle.

For this Instant Pot Fried Rice recipe we’ll start with raw White Jasmine Rice.

And, we will do it all in just one Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot, in under 15 minutes!

 

Cast of Ingredients for Instant Pot Pressure Cooker Fried Rice

Cast of Ingredients for Instant Pot Pressure Cooker Fried Rice

New York Chinese Fried Rice does not include carrots, corn or peas.

I used some carrots for color, because I like color.

Some people like to add peas and corn. My husband would have killed me if I added them.

I do like it in Fried Rice though. It is listed in the ingredients. I just couldn’t use it for this demo because he would not eat it if I did. 🙁

Some like to add mushrooms. I did, in lieu of the peas, et al.

The sky is the limit, have fun.

 

Cold Oil - Hot Pot

Cold Oil – Hot Pot

How do you make a stainless steel pot non-stick?

  • Always heat up the pot first!
  • Then add the oil or fat.
  • Chinese restaurants use peanut oil frequently for stir frying.
  • But for a healthier oil try grapeseed oil or olive oil can be used.

 

Caramelize the Onions

Caramelize the Onions

When you stir fry the onions in a Wok or Cast Iron Skillet, you will get a nice caramelization.

I love lots of Onions in traditional Chinese Fried Rice. Shallots are great to use too.

This Instant Pot Fried Rice won’t have that true Hibachi texture (that’s Japanese after all), but the Fried Rice will still be delicious.

Plus, for Hibachi Fried Rice, butter is used.

And you didn’t have to slave over a hot stove.

Sesame Oil is super flavorful, so be careful about over doing it!

 

Toast the Rice

Toast the Rice

Since we are starting with Raw Rice and using an Instant Pot, Mealthy MultiPot or Pressure Cooker  we’ll do things a little differently than cooking on the Stove.

Obviously, wash the Rice, until the water runs clear.

This Stainless Steel Strainer Basket comes in very handy for washing Rice (and for my Picnic Potato Salad recipe).

Toasting the Rice will add some extra flavor.

Wok Fried Rice

Wok Fried Rice

I’ll post up my Traditional Fried Rice recipe soon. I use cold, Day Old Jasmine Rice.

It really does make a difference. In the meantime, check out my Japanese Vegetable Beef Curry Fried Rice. It’s made with Leftover White Rice and Leftover Pressure Cooker Japanese Beef Curry. It’s pretty fantastic!

 

Lots of Garlic

Lots of Garlic

Garlic burns fast, so I like to Sauté it for just a few seconds after Toasting the Rice.

 

Water or Chicken Broth Can Be Used

Water or Chicken Broth Can Be Used

The Rice will cook with the onion and the garlic and take on a great taste.

To prevent the Rice from becoming mush, less water is used during the pressure cooking stage.

When we add in the Cabbage to steam at the end, water will be released and finish cooking the Cast of Ingredients for Instant Pot Fried Rice.

What is a “Rice” Cup?

Make sure to completely deglaze the cooking pot.

 

Scramble the Egg

Scramble the Egg

The Rice and carrots will be very firm.

It will finish cooking, along with the Cabbage.

When using a Wok, I’ve seen Chef’s cook the Eggs first and then add the Cold Leftover Rice.

I’ve also seen it done after the Rice has been Stir-Fried.

In Hibachi places, they like to cook the Eggs on one part of the griddle and the Rice on the other and then bring them together.

I love eggs in fried rice, so I do a double process of cooking separately and with the rice.

My Spatula is great at higher temperatures, so I use it to scramble the eggs and then break them a part.

 

Bean Sprouts and Cabbage

Bean Sprouts and Cabbage

The heat and steam will quickly cook the cabbage and the bean sprouts.

If you like snow peas, cut them up and add them.

 

Instant Pot Pressure Cooker Fried Rice

Instant Pot Pressure Cooker Fried Rice

More Instant Pot Rice Recipes to Make.

Kitchen Equipment and Essentials

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Here is your handy printable recipe:

Wok Fried Rice

Pressure Cooker Fried Rice

5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Chinese
Keyword: Chinese Fried Rice, Instant Pot Fried Rice
Prep Time: 15 minutes
Cook Time: 1 minute
Pressure Release: 10 minutes
Total Time: 17 minutes
Servings: 6 servings
Calories: 361kcal
Author: Jill

Ingredients

  • 2 "rice" cups Jasmine Rice
  • 1.5 Tablespoons Peanut Oil divided
  • 1/2 - 1 cup Yellow/Brown Onion diced
  • 1 Tablespoon Fresh Garlic minced
  • 12 oz Fresh Water (or broth)
  • 1/4 cup Soy Sauce
  • 1 large Carrots finely diced
  • 1.5 cups Frozen Peas and/or Corn

After Presure Release

  • 4 large Eggs
  • 1 cup Cabbage chopped
  • 3 Scallions chopped
  • 1 cup Bean Sprouts
  • 1 teaspoon Toasted Sesame Oil (optional)
US Customary - Metric

Instructions

  • Select Sauté (or other button) on your Pressure Cooker and allow to fully heat.  
  • Add Oil to cooking pot. Add Diced Onions and sauté for 3 minutes or until they begin to brown.
  • Add rice and toast for 2 minutes.  Add garlic and toast 15 seconds more.  Add water and soyu sauce and deglaze cooking pot.
  • Mix in carrots, peas and corn.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure for 1 minute.  When Beep sounds, wait 10 minutes and then manually release the rest of the pressure.
  • In a small bowl, whisk the eggs together and set aside.
  • Remove Lid and Select Sauté.  Push rice to one side of cooking pot.  Add the rest of the peanut oil to empty side of pot and pour in half the whisked eggs.  Scramble until soft and then mix in to the rice. 
  • Pour the rest of the whisked eggs over the rice and mix through.
  • Add chopped cabbage, scallions and bean spouts and mix through rice until cabbage has wilted.  Drizzle Toasted Sesame Oil over rice, if desired.

Notes

*Frozen Vegetables releases water.

Serving Suggestions for Instant Pot Fried Rice.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Calories: 361kcal | Carbohydrates: 59g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 604mg | Potassium: 326mg | Fiber: 3g | Sugar: 4g | Vitamin A: 50.7% | Vitamin C: 28.3% | Calcium: 6.5% | Iron: 12.1%

PIN this Chinese Pressure Cooker Fried Rice!

Instant Pot / Pressure Cooker Fried Rice

Instant Pot / Pressure Cooker Fried Rice

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    • I”m half scared to try this now. I look at the pictures and drool, then I read the recipe and don’t see the ingredients I see in the picture! Is it just me? I LOVE the This Old Gal recipes, but this is the FIRST I’ve seen the pictures not matching. No carrots, NO mushrooms in the recipe, but I sure see them in the photos here.

      Reply

  10. Followed the recipe to a T and it was mush. So I did it again and it was even worse. I really wanted this to turn out. 😩 Frustrated as everything I make from TOG is awesome!

    Reply

  12. I can’t wait to try this recipe. I love fried rice. You make it look so easy. I love the Instant Pot step by step instructions for newbies like me. I actually don’t own one yet, but plan to buy one.

    Reply

  13. I’m a little confused. Do I use 2 cups of jasmine rice that was cooked the day before or white jasmine rice that’s still hard (uncooked) but rinsed with water before adding??

    Reply

  14. I love this recipe, I made it 1 time and it was perfect and then the next few times my IP tells me it’s burning !
    Please tell me what I’m doing wrong .I followed the directions all times?

    Reply

  15. I’m confused by your comment about rice cups being 3/4 cup, yet the recipe calls for 2 cups of rice. Is it 2 cups of rice or 1 1/2 cups (2 x 3/4)?
    Thanks!

    Reply

  16. I’m confused about the rice part. Am I suppposed to cook the rice and let it set overnight in the refrigerator, or just rinse it the day before and then cook it following the recipe?

    Reply

  20. So dear this old gal
    I followed this recipe to a tee, and it has come out like big pile of…….. Let’s just say “MUSH.”
    IT TASTES GEAT. But it is very mushy.
    The only thing I did differly was I used baby bochoy! Yum as I didn’t have Canadian cabbage so I used Asian.

    Reply

  21. I am confused as to what measuring cup I should be using to measure the rice. I have a measuring cup that came with my Instant pot, should that be used? Or do I use a standard measuring cup and if the recipe calls for 1 cup of rice use only 3/4 cup of rice. Every recipe that I have, that is using rice, is very confusing. I hope you can clear this up for me. Thanks bunches

    Reply
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