Lightning-Fast Pressure Cooker Fried Rice

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Fried rice is a classic comfort food that’s endlessly customizable. But who wants to stand over a hot stove stirring rice forever? Enter the pressure cooker! This recipe shows you how to whip up delicious, fluffy pressure cooker fried rice in a fraction of the time.

Why Use a Pressure Cooker for Fried Rice?

Instant Pot Fried Rice
Instant Pot Fried Rice

Pressure cookers use steam pressure to cook food much faster than traditional methods. Here’s why they’re perfect for fried rice:

Faster Cooking: Cook rice perfectly in under 6 minutes! No more waiting for water to boil or worrying about mushy grains.

  • Reduced Splatter: No more dodging hot oil splashes when adding the rice. The pressure cooker keeps everything contained.
  • Enhanced Flavor: Pressure cooking intensifies flavors, creating a richer and more satisfying fried rice.

  • This recipe is a basic framework. Feel free to experiment with different proteins, vegetables, and sauces to create your own signature fried rice dish!

    Ingredients:

    2 tablespoons vegetable oil

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked and cooled white rice (long-grain or jasmine work best)
  • 2 cups chopped cooked protein (chicken, shrimp, tofu, or a combination)
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 1/2 cup thawed frozen peas
  • 2 large eggs, beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped scallions (for garnish)

  • Optional Add-Ins:

    Chopped cooked ham or bacon

  • Shredded carrots
  • Chopped bell peppers
  • Bean sprouts
  • Chopped fresh cilantro

  • Directions:

    1. Heat the Oil: Add the vegetable oil to your pressure cooker and heat it over medium heat (using the “saute” function if your cooker has one).

    2. Sauté the Aromatics: Once hot, add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.

    3. Deglaze the Pot: Pour in about 1/4 cup of water or broth and scrape up any browned bits stuck to the bottom of the pot. This deglazing step helps prevent burnt flavors in your final dish.

    4. Add Rice and Protein: Stir in the cooked and cooled rice and the chopped cooked protein. Season with a pinch of salt and pepper.

    5. Pressure Cook: Pour in 1 1/2 cups of chicken broth or vegetable broth (enough to just barely cover the rice). Close the pressure cooker lid and ensure the pressure valve is set to “seal.” Pressure cook on high pressure for 4 minutes.

    Manual Release: Once the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully perform a manual pressure release by turning the pressure valve to the “vent” position. Important Safety Note: Do not open the lid until all pressure has fully released.

    6. Fluff the Rice: Once the pressure has released, carefully open the lid and fluff the rice with a fork.

    7. Stir-Fry the Vegetables: Heat another tablespoon of oil in a large skillet or wok over medium-high heat. Add the frozen mixed vegetables and thawed peas and cook for 3-4 minutes, or until heated through.

    8. Scramble the Eggs: Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until cooked through, then stir them together with the vegetables.

    9. Combine Everything: Add the cooked rice mixture from the pressure cooker to the pan with the vegetables and eggs.

    10. Season and Serve: Stir in the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Taste and adjust seasonings as needed.

    11. Garnish and Enjoy: Garnish with chopped scallions and serve immediately.

    Nutrition Facts (Per Serving)

    This recipe yields approximately 4 servings. Here’s a rough estimate of the nutritional content per serving (based on using chicken and vegetable broth):

    Calories: 450-500

  • Fat: 15-20 grams
  • Carbohydrates: 50-60 grams
  • Protein: 25-30 grams

  • Note: These are just estimates, and the actual nutritional content will vary depending on the specific ingredients you use.

    Conclusion: