INSTANT POT FRIED RICE (HIBACHI FRIED RICE)

Prep Time: 15 mins | Cook Time: 17 mins | Servings: 4

Got any leftovers? Then, let’s make this easy Instant Pot Fried Rice. You know well not to waste food.

It’s time to save yourself from takeout and just whip something easy and quick for dinner. With this Hibachi Fried Rice, you’ll have a meal in a pot!

INGREDIENTS

2 tablespoons unsalted butter

2 c. (456 grams) Jasmine rice rinsed and drained

2 tablespoons soy sauce or gluten-free Tamari sauce

2 tablespoons sesame oil

4 Eggs

1 tablespoon rice vinegar

2 c. (500ml) water

1 onion finely chopped

1 c. (128 grams) sweet kernel corn

1 c. (128 grams) frozen peas and carrots mix

Diced green onions for garnish

Sesame seeds for garnish

HOW TO MAKE INSTANT POT FRIED RICE (HIBACHI FRIED RICE)

Step 1: Rinse the rice using a rice strainer until no longer cloudy. Drain the rice for about 10 to 15 minutes once the water is clear.

Step 2: To the Instant Pot, add the rice with 2 cups of water. Stir, then close the lid and seal the valve. Press the manual button (or pressure cook) and cook for 3 minutes on high pressure.

Step 3: Do a natural pressure release when done before performing a quick pressure release to steam out the rest of the pressure.

Step 4: Using a fork, fluff the rice, then spoon into a bowl. There is no need to clean the insert. Now, turn the saute mode on and adjust to the medium setting. Add the sesame oil and heat. Once the oil starts sizzling, scrape the bottom of the insert using a wooden spoon. Add the onion and saute for about a minute or two. Add the peas along with the carrots and corn and stir.

Step 5: To the pot, add the butter and cook for 2 minutes more. To one side of the pot, push the veggies and add the eggs to the other side. Keep whisking the eggs until they start to cook, then mix it with the veggies until completely cooked.

Step 6: Now, cancel the saute mode and just set the IP to the Keep Warm setting. Return the rice to the insert with the veggies, then add the tamari soy sauce followed by the rice vinegar, and some sesame seeds. Stir until everything is incorporated.

Step 7: Turn the IP off when done and serve the fried rice garnished with extra sesame seeds and some chopped green onions. Enjoy!

NOTES:

To prevent the eggs to stick to the bottom of the pot, make sure to keep whisking until it’s done.

You can replace water with your preferred broth if desired.

For a gluten-free version, use Tamari sauce in place of regular soy sauce.

For this recipe, you can use either fresh or frozen vegetables.

The starch from the rice makes the rice sticky so make sure not to skip the rinsing of the rice or else you’ll end up with a super sticky Instant Pot Fried Rice.

NUTRITION FACTS:

Calories: 580kcal | Carbohydrates: 89g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 446mg | Potassium: 346mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3755IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg

INSTANT POT FRIED RICE (HIBACHI FRIED RICE)

Rebecca Prep Time: 15 mins | Cook Time: 17 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Got any leftovers? Then, let’s make… General Recipes INSTANT POT FRIED RICE (HIBACHI FRIED RICE) European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 17 mins 17 mins

Nutrition facts: 580 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons unsalted butter
• 2 c. (456 grams) Jasmine rice rinsed and drained
• 2 tablespoons soy sauce or gluten-free Tamari sauce
• 2 tablespoons sesame oil
• 4 Eggs
• 1 tablespoon rice vinegar
• 2 c. (500ml) water
• 1 onion finely chopped
• 1 c. (128 grams) sweet kernel corn
• 1 c. (128 grams) frozen peas and carrots mix
• Diced green onions for garnish
• Sesame seeds for garnish

Instructions

Step 1: Rinse the rice using a rice strainer until no longer cloudy. Drain the rice for about 10 to 15 minutes once the water is clear.

Step 2: To the Instant Pot, add the rice with 2 cups of water. Stir, then close the lid and seal the valve. Press the manual button (or pressure cook) and cook for 3 minutes on high pressure.

Step 3: Do a natural pressure release when done before performing a quick pressure release to steam out the rest of the pressure.

Step 4: Using a fork, fluff the rice, then spoon into a bowl. There is no need to clean the insert. Now, turn the saute mode on and adjust to the medium setting. Add the sesame oil and heat. Once the oil starts sizzling, scrape the bottom of the insert using a wooden spoon. Add the onion and saute for about a minute or two. Add the peas along with the carrots and corn and stir.

Step 5: To the pot, add the butter and cook for 2 minutes more. To one side of the pot, push the veggies and add the eggs to the other side. Keep whisking the eggs until they start to cook, then mix it with the veggies until completely cooked.

Step 6: Now, cancel the saute mode and just set the IP to the Keep Warm setting. Return the rice to the insert with the veggies, then add the tamari soy sauce followed by the rice vinegar, and some sesame seeds. Stir until everything is incorporated.

Step 7: Turn the IP off when done and serve the fried rice garnished with extra sesame seeds and some chopped green onions. Enjoy!

Notes

To prevent the eggs to stick to the bottom of the pot, make sure to keep whisking until it’s done. You can replace water with your preferred broth if desired. For a gluten-free version, use Tamari sauce in place of regular soy sauce. For this recipe, you can use either fresh or frozen vegetables. The starch from the rice makes the rice sticky so make sure not to skip the rinsing of the rice or else you’ll end up with a super sticky Instant Pot Fried Rice.