This Instant Pot Vegetable Fried Rice is loaded with healthy veggies and tons of flavor.
This easy vegetarian dish is a 20-minute dish, perfect for mid-week dinner.
Want a delicious and easy side dish for dinner? How about trying this Instant Pot vegetable fried rice recipe.
Your family will love the savory, umami, and garlicky flavors! This is a perfect dish to accompany any sort of chicken or beef main.
Reasons To Love This Instant Pot Dish
- It’s healthy: This recipe is packed with vegetables, making it a nutritious and healthy option.
- It’s quick and easy: The Instant Pot makes cooking rice a breeze, and this recipe takes less than 30 minutes from start to finish. It’s perfect for busy weeknights when you want a quick and easy meal.
- It’s versatile: You can add or substitute different vegetables depending on what you have on hand or what’s in season. You can also add protein such as tofu, chicken, or shrimp to make it a complete meal.
- It’s budget-friendly: This recipe is a great way to use up leftover rice and vegetables, making it a budget-friendly option. You can also buy frozen vegetables to keep costs down and save time on prep work.
Ingredients and Supplies
- White rice. Regular or basmati is excellent in this recipe.
- Chicken broth. Homemade or store-bought, as long as it’s bursting with flavor, it’ll work well.
- Soy sauce. Light, dark, or mushroom flavored- soy sauce will provide a lot of flavor to your dish.
- Green onion stems. Give the loveliest burst of mild onion flavor.
- Carrots. Add color and a sweet veggie flavor.
- Garlic. Adds to the savory and rich veggie taste of this dish.
- Eggs. Large, room temperature eggs.
- Olive oil. Use avocado or canola if you’d prefer.
How To Make This Dish
Step 1: Prepare the broth, rice and vegetables
Rinse two cups of rice in a colander until water runs clear.
Put rice in pot and add 2 ½ cups chicken broth and 1-2 tablespoons soy sauce.
Mix to make sure the rice is evenly distributed in the pot.
I like the carrots to be soft, so I added them to the rice to be cooked. You can choose to leave them out and sauté them with green onions, garlic, and peas. Use the rice setting on the Instant Pot.
Once the rice has cooked, release the handle to vent and wait until all the air is released before you open the lid. Fluff the rice and push it to one side of the pot.
Turn the Instant Pot onto the sauté setting and add 1-2 teaspoons olive oil.
Add the garlic, green onions, and peas to the pot to sauté for 2 minutes.
Fold the ingredients into the rice.
After the rice is cooked, I add the rest of my veggies.
Pour the 3 beaten eggs over the rice and let cook for a minute or two.
As the eggs cook, fold them into the rice and turn the heat off. Enjoy
Absolutely delicious and easy Instant Pot fried rice!
How good does this look?
Tips and Substitutions
- Add protein: You can add protein such as tofu, chicken, shrimp, or beef to make the dish more filling and satisfying.
- Top with fresh herbs and garnishes: Add a sprinkle of fresh parsley, thyme, or coriander leaves. Try green onion and chopped tomatoes to add extra flavor and freshness to the dish.
- Rice: You can use any type of rice you like, such as white rice, brown rice, or jasmine rice.
- Vegetables: You can use fresh or frozen vegetables depending on what you have on hand. If using frozen vegetables, make sure to thaw them before adding them to the recipe. Add in other veggies like leek, celery, red bell pepper, corn, or mushrooms. Green beans and chopped cauliflower florets go well in this rice, too.
- Soy sauce: You can substitute soy sauce with tamari or coconut aminos if you are gluten-free or soy-free.
- Oil: You can use any oil you like, such as vegetable oil, sesame oil, or coconut oil.
- Seasoning: Make sure you taste your rice before serving and that it is well-seasoned with salt and pepper.
- Spices: You could add some spices when you saute the garlic; think masala, cumin, and cinnamon. A little fresh ginger, red chili powder, or green chili will be gorgeous with this too!
Yes, it’s a fantastic tool for vegetarian cooking and can be used to make many veggie dishes.
Cooking in an Instant Pot retains more nutrients than boiling does.
Hard root vegetables like parsnips, carrots and sweet potatoes take the longest time to cook.
Other Dishes You’ll Love
- Instant Pot Cinnamon Rolls
- Instant Pot Orange Chicken Recipe
- Crockpot Creamy Broccoli Soup
- Crockpot Minestrone Soup
- Homemade Fortune Cookies
You and your family and friends will love this tasty, umami-laden dish, so try it!
- 2 cups white rice
- 2 ½ cups chicken broth
- 1 tablespoon soy sauce up to 2 tablespoons
- 2 green onion stems sliced thin
- 2 carrots peeled and chopped
- ½ teaspoon minced garlic
- 3 eggs whisked
- 2 teaspoons olive oil
- ½ teaspoon salt
- Rinse two cups of rice in a colander until water runs clear.
- Put rice in pot and add 2 ½ cups chicken broth, along with 1-2 tablespoons soy sauce.
- Mix to make sure rice is evenly distributed in pot.
- I like the carrots to be soft so I added them to the rice to be cooked. You can choose to leave them out and sauté them with the green onions, garlic, and peas. Use the rice setting on the Instant Pot.
- Once the rice has cooked, release the handle to vent and wait until all the air is released before you open the lid. Fluff the rice and push to one side of the pot.
- Turn the Instant Pot onto the sauté setting and add 1-2 teaspoons olive oil.
- Add the garlic, green onions and peas to the pot to sauté for 2 minutes.
- Fold the ingredients into the rice.
- Pour the 3 beaten eggs over the rice and let cook for a minute or two.
- As the eggs cook, fold them into the rice and turn the heat off. Enjoy!