Instant Pot Vegetable Fried Rice recipe is a quick, easy and delicious Indian Chinese style dish that can be prepared in just 15 minutes in an electric pressure cooker and makes a great weeknight or lunchbox meal that everyone will love. Veg fried rice is Vegan, Gluten-free and Kid approved!
I grew up eating Indo-Chinese Fried rice in India. The authentic recipe is mostly done using the cooked or leftover rice. This used to be one of my commonly prepared lunchboxes when I was working in India as it’s easy to prepare and loaded with veggies.
I have shared Paneer Fried Rice and Hawaian Style Pineapple Fried Rice on my blog using leftover rice and is a great idea to pack kids lunchbox.
When I am in a hurry to make dinner or lunch, recently I have been making this one-pot Indian Chinese fried rice in Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this instant pot and takes less than 15 minutes.
DONT HAVE INSTANT POT? You can still make this recipe on the stovetop pan, I have shared a detailed recipe below.
How to Make Vegetable Fried Rice in Instant Pot
Firstly, press SAUTE on Instant Pot. Add oil and once it’s hot, add minced garlic and saute for 30 secs or until aromatic.
Next add the onions and saute for about 2 minutes till onions turn soft.
Add the mixed vegetables, rinsed jasmine rice, water, salt and Mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice
Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
Remove lid away from you, Add soy sauce, white vinegar, black pepper powder, and salt if needed. Toss everything well.
Sprinkle sliced spring onions just before serving. Instant Pot Pressure Cooker Indian Vegetable Fried Rice is ready to be enjoyed with Gobi Manchurian.
Stovetop Pot Method
- In a large pan or wok, heat oil over medium-high heat.
- Add garlic and sauté for 30 seconds or until aromatic. Then add onion saute till they get light brown and soft.
- Add the mix veggies and stir fry until they are tender but crisp.
- Then add soy sauce, vinegar, and saute in a high flame stirring regularly without getting burnt.
- Add the cooked rice, salt, and ground black pepper to this and gently mix it evenly. Let this be in a low flame for 2-3 minutes.
- Sprinkle sliced spring onions just before serving.
Veg Fried Rice can generally be eaten on their own since they are flavorful. But they also taste great with Indo-Chinese side dishes like
Gobi ManchurianSweet Corn SoupLemon Coriander Soup
Rice: You can use either jasmine rice, sona masuri, or basmati in this recipe. Rice to water ratio will vary for each rice type. For Basmati (1 rice:1.5 water), sona masuri short grain(1:1 ¾), jasmine rice (1:1.25).
Protein: Add ½ cup of crumbled paneer (cottage cheese), scrambled tofu or eggs.
Greens: Stir in some spinach leaves or kale towards the end of the cooking time.
Spicy: Add either crushed red pepper flakes or a few teaspoons of sriracha or schezwan sauce.
Oil: You can also use coconut oil or sesame oil for this recipe.
Vegetables: You can also add bell peppers and shredded cabbage after the pressure cooking.
- Some people like adding soy sauce and vinegar after pressure cooking. Both methods work well.
- Try to use low sodium soy sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos to replace the soy sauce and it’s the best!
More Indo Chinese Recipes
- Vegetable Hakka Noodles
- Garlic Noodles
- Mushroom Fried Rice
- Chapati Noodles
- Pineapple Fried Rice
- Paneer Fried Rice
- Cauliflower Fried rice
Pin It For Later
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥