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Instant Pot Shrimp Fried Rice - Image 3

Instant Pot Shrimp Fried Rice

This Instant Pot Shrimp Fried Rice recipe combines succulent shrimp with perfectly cooked rice and vegetables for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil
  • 1 pound large shrimp peeled and deveined
  • 1 cup frozen peas and carrots thawed
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 large eggs beaten
  • 2 green onions sliced
  • 1/4 cup bean sprouts optional
  • 1 tablespoon sesame seeds for garnish

Equipment

  • Instant Pot
  • Skillet
  • Fork

Method
 

  1. Rinse the rice thoroughly until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
  2. Add the rinsed rice and 1 1/4 cups of water to the Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 3 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  3. While the rice is cooking, heat the vegetable oil in a skillet over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp and set aside.
  4. After the pressure is released, open the Instant Pot and fluff the rice with a fork. Stir in the peas and carrots, garlic, soy sauce, oyster sauce, and sesame oil. Mix well.
  5. Pour the beaten eggs over the rice mixture and stir gently until the eggs are fully cooked and incorporated into the rice. Add the cooked shrimp, green onions, and bean sprouts. Stir to combine.
  6. Serve the Instant Pot Shrimp Fried Rice hot, garnished with sesame seeds. Enjoy your quick and delicious meal!

Notes

Chef's Tips:
• For a vegetarian option, substitute shrimp with tofu or more vegetables
• Avoid overcooking the shrimp to prevent them from becoming rubbery
• Serve with a side of kimchi for an added flavor dimension
Food Safety:
• Ensure shrimp is cooked to an internal temperature of 145°F (63°C)
• Refrigerate leftovers promptly and consume within 3 days