Description
Transform leftover rice into a quick and delicious meal with Instant Pot Fried Rice, featuring sautéed veggies, scrambled eggs, and flavorful sauces.
Ingredients
Scale
- 2 cups of cooked rice (preferably leftover)
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the vegetable oil.
- Add the mixed vegetables and stir-fry for a few minutes until they soften.
- Push the veggies to the side of the pot, pour in the beaten eggs, and scramble until fully cooked.
- Combine the cooked rice and soy sauce, mixing thoroughly with a spatula.
- Drizzle with sesame oil, add salt and pepper, and mix well to combine.
- Turn off the ‘Sauté’ mode, seal the lid, and cook on ‘Manual’ for 1 minute.
- Once the cooking time is up, perform a quick pressure release, fluff the rice with a fork, and stir in the sliced green onions.
- Serve hot and enjoy your quick, easy, and tasty fried rice!
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days or freeze for up to three months. To reheat, add a splash of water to restore texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: fried rice, instant pot, quick meal, easy dinner, vegetarian