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Egg Fried Rice Recipe

Egg fried rice

Egg Fried Rice

Course Main Course, Side Dish
Cuisine Chinese, Oriental
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 250 g white rice
  • 500 ml water
  • 3 tbsp sesame oil
  • 1 small onion finely diced
  • 250 g frozen peas and carrots mixture
  • 1 tbsp butter
  • 6 eggs lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced spring onion


  • Add the rice and water to the Instant Pot and secure the lid.
  • Select PRESSURE COOK and program the time for 4 minutes, followed by 10 minutes natural pressure release, then quick release the remaining pressure.
  • Fluff the rice with a fork, remove to a separate bowl and cover. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
  • Add sesame oil to the Instant Pot and select the SAUTE function.
  • Once the oil gets hot, add onion to the pot and cook for 2 minutes, then add the peas, carrots and butter to the pot and cook for another 2 minutes.
  • Deglaze the inner pot, then push ingredients to the side of the pot and add beaten eggs.
  • Cook, stirring constantly, until the egg begins to set, then fold into the vegetable mixture until egg is cooked through.
  • Turn the pot off, and fold in the cooked rice, soy sauce, sesame seeds and salt and pepper.
  • Serve warm with sliced spring onion.
Keyword Instant Pot, vegetarian
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