Pressure Cooker Fried Rice
This Instant Pot Pressure Cooker Fried Rice recipe is as close to traditional Fried Rice as you can get without using a Wok or Hot Cast Iron.
This Instant Pot Pressure Cooker Fried Rice recipe is as close to traditional Fried Rice as you can get without using a Wok or Hot Cast Iron.
- 1 carrot (finely diced)
- 2 cups jasmine rice (12 ounces)
- 1 tablespoon grapeseed oil (or olive oil)
- 1-2 teaspoons pure sesame oil
- 1/2 large onion (diced)
- 1 tablespoon garlic (fresh minced)
- 2-3 scallions (chopped)
- 1 1/2 cups water (or broth)
- 1 1/2 cups frozen peas (and/or corn option to add mushrooms )
- 3 tablespoons soy sauce (low sodium or regular, use tamari if gluten free)
- 1/8 cup water (if needed)
- 2-3 large eggs
- 1 cup cabbage
- 1 cup bean sprouts (optional)
- 1 teaspoon toasted sesame oil (optional)
- Carbohydrate 3.04175 g
- Cholesterol 0 mg
- Fat 0.041 g
- Fiber 0.875000008940697 g
- Protein 0.49105 g
- Saturated Fat 0.01544 g
- Serving Size 1 1 serving (41g)
- Sodium 4.755 mg
- Sugar 2.1667499910593 g
- Trans Fat 0.01237 g
- Calories 13 calories
Step-by-step
- Select Sauté on your Instant Pot and allow to fully heat. Once heated, add oil to cooking pot. Add diced onions and cook until they become brown, but not soft.
- Add rice. Toast rice for 2 minutes. Add garlic and continue to toast for 15 seconds more.
- Add water and deglaze cooking pot. Add in carrots (and/or mushrooms, peas, corn, if using) and Scallions.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When Beep sounds, wait 10 minutes and then manually release the rest of the pressure.
- Remove lid and select Sauté. Mix in the soy sauce and 1/8 cup of water. Push Rice to one side of the cooking pot. Add a drop of oil (if needed) to empty side of pot and quickly scramble/fry the eggs. Break up eggs and incorporate into rice mixture.
- Add cabbage and bean spouts and mix until cabbage has wilted. Drizzle toasted sesame seed oil over, if you like.
Grains emerge from the electric cooker individually separated with distinct edges, coated lightly in toasted sesame and savory soy without turning heavy or waterlogged. Utilizing an electric pressure cooker alters the standard starch conversion process, gelatinizing the exterior of the grain quickly under high steam before the saute function allows direct heat contact to firm the exterior. Freshly milled jasmine yields superior starch behavior compared to aged stock sitting in the pantry.
Storage and Reheating Physics
Cooked starches retrograde rapidly when chilled, meaning leftover rice must be cooled quickly and transferred to airtight glass containers within two hours to prevent bacterial proliferation. Stored grains hold safely at refrigerator temperatures below 40 degrees Fahrenheit for up to four days. Reheating requires introducing moisture to reverse starch crystallization; sprinkle two tablespoons of water over the chilled grains before covering and microwaving on high for 90 seconds, stirring midway through to distribute thermal energy evenly.
- Adding cold eggs directly into wet rice halts coagulation; push the grains entirely against the inner pot wall to expose bare metal for scrambling.
- Overfilling the container past the maximum fill line traps excessive moisture, yielding a heavy porridge instead of distinct grains.
- Skipping the ten-minute natural pressure release causes starch rupture and violent liquid expulsion through the valve.
