Step 1

Select the Saute function and allow the Instant Pot to heat up.

Step 2

Rinse and drain rice; set aside.

Step 3

Add 1 Tbsp vegetable oil to the Instant Pot inner pot.

Step 4

Saute the onions till translucent, about 2 minutes, stirring often.

Step 5

Press Cancel.  This will allow the Instant Pot to cool down while you do the next steps.

Step 6

Saute ginger and garlic for 30 seconds, stirring constantly.

Step 7

Stir in rinsed Jasmine rice until coated with onion mixture.

Step 8

Deglaze inner pot with a tablespoon or two of water if there’s anything stuck to the bottom.

Step 9

Add soy sauce, oyster sauce, sesame oil, black pepper, frozen vegetables, and water.

Step 10

Stir to mix.

Step 11

Close the lid and pressure cook for 5 minutes on High Pressure.

Step 12

Let the pressure release naturally (NPR) for 10 minutes and then release any remaining pressure using the Quick Release (QR) method.  [Read More: The Different Pressure Release Methods].

Step 13

Open the lid and let the Instant Pot Fried Rice rest for a few minutes.

Step 14

Heat a large nonstick frying pan over medium heat on the stove.

Step 15

Coat the frying pan with remaining vegetable oil and pour in the eggs.

Step 16

Scramble the eggs by gently breaking up the eggs and flipping until eggs are set.

Step 17

Add eggs to the rice.

Step 18

Add green onions and stir the rice gently to mix together all ingredients.