Instant Pot Vegetable Egg Fried Rice with Frozen Peas and Carrots

Name: Instant Pot Vegetable Egg Fried Rice with Frozen Peas and Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup (240 ml) water; 3 cups (630 g) cooked long-grain white rice, chilled or at room temperature, cold or room temperature, grains separated; 3 large eggs, lightly beaten; 1½ cups (200 g) frozen peas and carrots blend; 3 tablespoons (45 ml) low-sodium soy sauce; 1 tablespoon (15 ml) toasted sesame oil; 2 garlic cloves, minced, minced; 2 scallions (green onions), trimmed and sliced (white and light green parts) (optional); white pepper (optional)

From the MyKitchenBank Kitchen

A quick and convenient vegetable egg fried rice made entirely in the Instant Pot. Day-old rice cooks quickly with a gentle steaming method, then combines with scrambled eggs, bright frozen peas and carrots, and savory soy sauce for an all-in-one meal that comes together in under 30 minutes.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 4 servings (about 5 cups)

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Steps

Before you start

Use cooked rice that's been chilled or at room temperature—warm or hot rice will steam unevenly
Have all ingredients prepped and within reach, as the cooking happens quickly once the pot pressurizes
If using fresh rice, spread it on a plate and refrigerate for at least 2 hours to dry it out slightly

1
Set up the pot
- Place the Instant Pot trivet in the bottom of the pot and pour in 1 cup (240 ml) of water.
- The trivet keeps the rice elevated and prevents sticking.
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Tip: The water level should reach just below the trivet—this prevents the rice from sitting directly in water.
2
Add rice to pot
- Spread the chilled cooked rice evenly on the trivet in a thin, flat layer.
- Press gently with the back of a spatula to create an even surface, but don't compact it.
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Tip: Separating the grains before adding helps them heat evenly and prevents clumping during steaming.
3
Pressure cook the rice
- Close the Instant Pot lid and set the valve to "sealing." Cook on high pressure for 3 minutes.
- This brief steaming warms and slightly loosens the rice grains.
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Ready when: The Instant Pot beeps and displays "L0:00" indicating pressure release is complete
Tip: Do not use the quick-release button; allow natural pressure release so the rice doesn't break apart.
4
Fluff and remove rice
- Once pressure has naturally released, carefully remove the lid.
- Using a fork or chopsticks, gently fluff the rice to separate the grains.
- Transfer the rice to a large clean bowl.
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Ready when: Rice grains are visibly separate and light, not clumped or mushy
Tip: Be gentle when fluffing—rough stirring breaks the grains and makes the fried rice mushy.
5
Scramble the eggs
- Turn the Instant Pot to sauté mode on high heat.
- In a small bowl, lightly beat the eggs.
- Once the pot is hot (about 1 minute), pour in the beaten eggs.
- Let them sit for 20–30 seconds until the bottom sets, then scramble with a spatula, breaking them into small pieces.
- Cook for 1–2 minutes total until eggs are just set but still slightly moist.
- Transfer to a plate.
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Ready when: Egg pieces are light yellow, no longer wet, but still soft and slightly creamy
Tip: Don't overcook the eggs—they continue cooking when combined with the hot rice. Remove them slightly undercooked so the final dish is tender.
6
Cook aromatics and vegetables
- With the pot still on sauté high, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add the frozen peas and carrots and cook for 2–3 minutes, stirring occasionally, until the vegetables are heated through and the carrots are just tender.
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Ready when: Vegetables are bright colored and warm, carrots have softened slightly but retain some firmness
Tip: Frozen vegetables release moisture as they cook—don't add them too early or they'll sit in liquid and become waterlogged.
7
Combine rice with vegetables and eggs
- Add the fluffed rice back to the pot with the vegetables.
- Pour in the soy sauce and sesame oil.
- Fold everything together gently but thoroughly using a spatula or two forks, breaking up any rice clumps and ensuring even distribution of the sauce and ingredients.
- Cook on sauté mode for 1–2 minutes, stirring frequently, until heated through and the soy sauce is absorbed.
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Ready when: Rice is steaming hot, all ingredients are evenly mixed, and the soy sauce aroma is strong and distributed throughout
Tip: Fold gently to keep the rice grains intact—aggressive stirring breaks them and creates a paste-like texture.
8
Finish and serve
- Turn off the Instant Pot.
- Add the cooked scrambled eggs back into the pot and fold in gently.
- Taste and adjust seasoning with a pinch of white pepper if desired.
- Transfer to serving bowls and garnish with sliced scallions if using.
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Ready when: All components are heated through and well combined, ready to serve immediately
Tip: Serve immediately while the rice is hot and the vegetables are still slightly firm. Fried rice doesn't hold well once it cools.

Good to know

Tips

Day-old refrigerated rice is essential. Fresh, warm rice will steam unevenly and clump together. If you only have fresh rice, spread it on a plate and refrigerate for at least 2 hours to allow moisture to escape.
Don't skip the natural pressure release. A quick release will cause the rice to pop and break apart, resulting in mushy fried rice.
Keep the sauté flame on high when cooking vegetables and eggs. This prevents steaming and ensures they stay firm with good color and texture.
For a more protein-rich dish, add diced cooked chicken, shrimp, or tofu along with the eggs. Keep the total combined volume roughly the same so the fried rice texture remains balanced.

Storage & reheating

Refrigerate leftover fried rice in an airtight container for up to 3 days. Reheat in the Instant Pot on sauté mode with a splash of water for 2–3 minutes, stirring occasionally, until steaming hot. Do not freeze; the texture of the rice deteriorates significantly upon thawing.

Substitutions

cooked long-grain white rice, chilled or at room temperature → cooked jasmine or basmati rice. Either variety works well; jasmine rice is slightly more fragrant. Use the same quantity, ensuring grains are separated.
frozen peas and carrots blend → frozen corn, peas, diced bell peppers, or any frozen vegetable blend. Use the same quantity. Avoid very delicate vegetables like broccoli or spinach, which will overcook in the Instant Pot.
toasted sesame oil → vegetable oil or peanut oil. The dish will be less aromatic, but the technique remains unchanged. Use the same amount.
low-sodium soy sauce → tamari or coconut aminos. Both are gluten-free alternatives with similar salinity. Use the same amount, or start with 2 tablespoons and taste before adding more.