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This Instant Pot Vegetable Fried Rice is quick, easy, and egg free. It’s a delicious main dish or side dish, and will crush your take-out cravings without the guilt.
Our Instant Pot Vegetable Fried Rice is loaded with flavor and the recipe is versatile. I love this vegan fried rice recipe because it’s packed with vegetables and easy to modify by adding in a protein like tofu, egg, or even chicken if you have carnivores in the house.
Using the Instant Pot to make our Instant Pot Fried Rice means you only have one dish to clean up at the end of meal time. I love to make fried rice in the Instant Pot, and it’s the only way I will make fried rice now!
Where’s the recipe?
To better serve my community of all levels of experience here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. This includes healthy eating plan information, how to meal prep, and how to easily substitute ingredients.
If you’d like to skip over the extra information, please simply scroll to the bottom of the page, where you will find the printable Instant Pot Vegetable Fried Rice recipe.
Ingredients in Instant Pot Vegetable Fried Rice:
- White Rice: There’s a long standing debate over whether white rice is healthy or not. While it does have some short comings, it also has some benefits.
- Stir-Fry Vegetables: Usually a mixture of frozen peas, carrots, and broccoli. Some contain water chestnuts and baby corn.
- Coconut Aminos: We love using coconut aminos in our Instant Pot fried rice recipe. We find it tastes less salty than using the traditional soy sauce.
- Roasted Sesame Oil: Sesame oil provides a light nutty flavor to this recipe. We choose roasted or toasted sesame oil, but you are welcome to use regular sesame oil too.
- Ginger: We love fresh ginger, but also understand that it can take a while to properly mince. When we are running short on time, we use the frozen ginger cubes.
- Garlic: Minced garlic is a must in this recipe. We prefer using it over garlic powder in all of our Asian food recipes.
- Rice Vinegar: The riced vinegar in the recipe helps balance out the slightly sweet tone of the coconut aminos – look for the one without the added flavorings and sugar.
How to make Instant Pot Vegetable Fried Rice:
- Add the white rice and water to the Instant Pot.
- Attach the lid and ensure the vent is in the “sealing” position.
- Heat the Instant Pot using the Manual Pressure / Normal / High Pressure function and set the timer for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure and will then begin counting down from 5. Turn off the “keep warm” button if you have one. This will help the rice release from the bottom of the pot as it cools.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful— the valve will steam and my splatter.
- Turn the Instant Pot to the sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute.
- Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. Sauté the rice and vegetables, stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas and the vegetables are hot and cooked through.
- Top with chopped green onions and sesame seeds. Serve fried rice warm.
Recipe Tips:
- You can also make this recipe with jasmine rice. We prefer using jasmine rice in our Instant Pot Fried Rice recipe. Although we love using jasmine rice for for this recipe, you can also use basmati rice, brown rice, or long grain white rice. Brown rice has a different cooking time than white, this posts tells you How to Cook Brown Rice in the Instant Pot.
- Using the pressure cooker to cook your rice helps cut down on extra dishes to wash. The cooked rice in the instant pot comes out perfectly every time.
- You can use fresh vegetables for this recipe, but I don’t recommend canned. They tend to get mushy. We use frozen veggies for convenience and a variety of vegetables. We prefer the stir fry frozen vegetables, but you can also go for the classic mixed frozen vegetables.
- You can omit the sesame oil if you don’t have any, but I love the nutty flavor it gives.
- If you like eggs in your fried rice, remove the rice after it is finished cooking and scramble as many eggs as you prefer before adding back the rice and vegetables. You may also move the fried rice to one side of the Instant Pot, scramble the egg on the empty side, then mix together when the egg has cooked.
- This recipe can easily be modified to add additional protein. We love making chicken fried rice when we have any leftover chicken.
- This recipe is easy to customize to your preference. I love adding bell peppers, green beans, and onions to this rice recipe.
- Store leftover rice in an airtight container in the refrigerator. Our Instant Pot Fried Rice recipe will keep in the refrigerator for 3-4 days.
Healthy Eating Plans:
Weight Watchers:
We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information.
Weight Watchers has told us that this is the most accurate way to calculate points for a recipe since ingredient brands can vary so much. Points were figured following the recipe exactly as written and dividing into 4 servings.
Our Instant Pot Vegetable Fried Rice is 14 points per serving.
Ultimate Portion Fix:
White rice is not on the 21 Day Fix food list. If you swapped for brown rice, this would be a compliant recipe. The cooking time for brown rice is 20 minutes.
For the entire recipe, total counts are 8 yellow containers, 2 green containers, and 30 oil teaspoons. Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.
Reducing the aminos and oil will reduce the teaspoons.
2B Mindset
This is a 2B Mindset lunch recipe.
Other Rice Recipes
Instant Pot Vegetable Fried Rice
Ingredients
- 2 c white rice dry
- 2 c water
- 2 tbsp roasted sesame oil divided
- 2 tsp fresh ginger minced
- 2 cloves garlic
- 2 c stir-fry vegetables frozen
- ¼ c coconut aminos
- 1 tsp rice vinegar
Instructions
- Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. 2 c white rice, 2 c water
- Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function and set the timer for 5 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually.
- Turn the Instant Pot to the Sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute. 2 tbsp roasted sesame oil, 2 tsp fresh ginger, 2 cloves garlic
- Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. 2 c stir-fry vegetables , 1/4 c coconut aminos, 1 tsp rice vinegar
- Sauté the mixture stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas.
- Top with chopped green onions and sesame seeds. Serve fried rice warm.
Notes
- You can make this recipe with brown rice. This posts tells you How to Cook Brown Rice in the Instant Pot.
- You can use fresh vegetables for this recipe, but I don’t recommend canned. They tend to get mushy.
- You can omit the sesame oil if you don’t have any, but I love the nutty flavor it gives.
- If you like eggs in your fried rice, remove the rice after it is finished cooking and scramble as many eggs as you prefer before adding back the rice and vegetables.
- This recipe is easy to customize to your preference, I love adding bell peppers and onions.
Our Instant Pot Vegetable Fried Rice is 14 2023 points per serving. Ultimate Portion Fix:
Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.
Nutrition
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