Recipe Background
Instant Pot® Fried Rice with Jasmine rice and sesame oil makes for a comforting, quick meal.
My encounter with Instant Pot® Fried Rice began during a nostalgic weekend, visiting my old college town. While rummaging through forgotten memorabilia, I stumbled upon a photo of my first dorm roommate, Jenny. Jenny hailed from an international background and often shared her culinary skills with me. Her fried rice was legendary, offering much-needed comfort after long study sessions. We never had the luxury of an Instant Pot back then, but our tiny hot plate and shared rice cooker were just as magical.
That day, memories of Jenny chopping onions with speed and precision came back in a wave. I recalled how she loved using Jasmine rice, meticulously rinsed and drained, and would always add a splash of sesame oil for that nutty aroma. Her secret? Letting the onion sautée just long enough to become translucent, blending perfectly with the peas and carrots. As I set about recreating this dish, I embraced a modern twist with the Instant Pot, savoring the simplicity it brought to the table. A touch of soy sauce contrasted beautifully with the subtle tang of rice vinegar, making each bite a harmonious balance of flavors.
Finally, as I topped my creation with those aromatic sesame seeds and green onions, it struck me how cooking can be a gateway to relive cherished moments. Jenny's fried rice wasn’t just a dorm meal; it was a testament to friendship and the joy of shared meals. With the Instant Pot, this dish now transformed into a comforting, quick-to-make delight, perfect for those bustling evenings when time is as scarce as dormitory privacy once was.
Ingredients
- 2 cups Jasmine rice rinsed and drained
- 2 cups water
- 2 tablespoons sesame oil
- 1 onion finely chopped
- 1 cup frozen peas and carrots mix
- 1 cup sweet kernel corn
- 2 tablespoons unsalted butter
- 4 eggs
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- sesame seeds optional, to taste
- green onions optional, to taste, chopped, for garnish
Directions
- Add the rice to the pressure cooker with 2 cups of the water.
- Stir, close the lid, and point the valve to "Sealed."
- Select "Manual" and cook on high for 3 minutes.
- Upon completion, allow for a 10-minute natural release. Carefully do a quick release for the remaining pressure.
- Open the lid, fluff the rice with a fork, and transfer it to a bowl.
- Without cleaning the insert, turn on "Sauté" mode, adjust to the medium setting, and add in the sesame oil.
- Once the oil begins to sizzle, scrape the bottom of the insert with a wooden spoon and add the onion.
- Sauté the onions in the oil and stir for 1-2 minutes.
- Add the peas and carrots mix and the corn, stirring to combine them all together.
- Add the butter and cook for 2 minutes.
- Push the veggies to one side of the pot and add the eggs to the other side.
- Stir the eggs constantly to scramble them.
- Once the eggs begin to cook, mix them in with the veggies until fully cooked.
- Cancel "Sauté" mode and set the heat setting to "Keep Warm."
- Add the rice back to the insert with the veggies-egg mixture.
- Add the soy sauce, the rice vinegar, and the sesame seeds, stirring to combine.
- Turn off the pressure cooker and serve the fried rice topped with more of the sesame seeds and the chopped green onions.
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