Instant Pot Hibachi Fried Rice

Make Instant Pot Hibachi Fried Rice with pantry staple ingredients & enjoy an Asian take-out style dinner at home. This Hibachi Fried Rice is packed with amazingly savory flavor & has perfectly cooked Jasmine rice, frozen veggies, delicious chunks of scrambled egg. Tastes amazing with Yum Yum Sauce!

Hibachi Fried Rice

Yes, you can make a fabulous Hibachi Fried Rice in your Instant Pot under 30 mins with minimal ingredients.

To give the dish the best Hibachi flavor (hot griddle flavor) we made the recipe in stages.

We cooked the rice first, Chilled it, scrambled the eggs separately & than tossed the chilled Jasmine rice with the veggies, sauces, & fluffy scrambled egg.

So yum! So good!

You can also freeze this Instant Pot Hibachi Fried rice and enjoy it for weeks.

It's a perfect candidate for meal preps, lunch boxes, gatherings, budget dinners & potlucks.

Just make sure to make a large batch because it runs out fast 😀

Ingredients

Find the Ingredients with actual measurements way below the post on the "Recipe Card". The list below is just a reference.

• Jasmine Rice: Cooked and chilled.
• Eggs: Scrambled into fluffy big chunks.
• Veggies: I used a mix of frozen & thawed diced carrots and peas. You can also use fresh veggies.
• Onion: I used yellow Onion.
• Light Soy Sauce: You can use Tamari as well.
• Sesame Oil.
• White sugar: This helps balance the savory flavor.
• Garnish: Chopped Scallions.
• Any neutral oil of your choice. I used Avocado oil.

Tips & Tricks

1. Cook & chill the Jasmine Rice: This will reward you the best Hibachi flavor in your pressure cooker & will result in a fluffy Hibachi rice that's even better than take-out.
2. Frozen Veggies: Thaw & use them. You don't need to saute them much.
3. Fresh veggies: Dice them into small squares & saute them according to your preference. Requires a little more sauteing as compared to frozen veggies.
4. Scramble the eggs separately: Hibachi fried rice doesn't taste good if you can't find the scrambled eggs in the finished dish. For a good mouthfeel scramble the eggs without stirring briskly. As a result you'll have nice large fluffy scrambled egg bites that won't disappear in the fried rice.
5. Mix the chilled rice in batches: This helps to incorporate the rice with the veggies very well. Gives you better control.
6. Sauce & sesame oil: Mix them at the end.
7. Low Heat settings: Keep the Instant Pot SAUTE settings to LOW when you are ready to mix the rice. Otherwise the rice will stick at the bottom of the pot indefinitely.
8. Rice: Mix the chilled rice gently by fluffing it with a fork. This will prevent the rice grains from breaking.

Method

** Recipe steps in words below pictures

Find the detailed step by step recipe along with measurements way below the post on the "Recipe Card".

Step #1 Cook the rice & Chill

Rinse the rice very well. Add it to the inner pot of the Instant pot along with oil & salt (helps flavor up the rice).

Pour water & PRESSURE COOK on HIGH for just 3 minutes followed by a QUICK RELEASE.

Gently fluff the cooked rice with the help of a fork.

You may spread the rice on a plate or tray to cool it down faster or store it in a regular container.

Than pop it in the fridge to chill while you prep the rest of the recipe.

Step #2 Scramble the eggs

Add oil in the inner pot and gently pour the whisked eggs (SAUTE function set at NORMAL), do not stir the eggs for 10 seconds.

Reduce the heat to LOW and stir the eggs to make scrambled eggs that are large in size (we'll break them later).

Scrape the bottom of the pot with the help of your spatula while scrambling the eggs.

Too much stirring will crumble the eggs into very smalls pieces. Set aside the scrambled egg.

Step #3 Assemble the rice

Add more oil into the steel insert of the Instant Pot and saute the onions until they begin to become limp.

Than, add the veggies of your choice and saute according to your preference.

Crisp tender veggies = Saute less.

Softer Veggies = Saute more.

I used frozen thawed veggies and sauteed them from about 2-3 mins. But, if you frozen veggie packet contains green beans or broccoli you need to saute a bit more.

Now, add the chilled Jasmine Rice in batches and gently mix with the veggies. Fluffing the rice with a fork always helps in mixing and prevents the rice from breaking.

Step #4 Add sauce & scrambled eggs

Finally add the sauce, sesame oil. Mix gently.

Add back the scrambled eggs and give everything a final good mix.

**Note: I broke down the large scrambled egg chunks into medium pieces before adding them.

We don't want the eggs to disappear in the Hibachi Fried Rice completely. Hence, kept them nice and large.

Storing Tips

Fridge: Lasts for 6 days in the fridge when stored in air tight container.

Freezer: Lasts for 3 months when stored in portion sized freezer safe bags or containers. Easier to thaw & re-heat.

Serving Ideas

Check out our very popular Asian-Take out recipes from the blog. You'll find your favorite accompaniment.

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