The Vegetable Fried Rice recipe is a quick, easy and delicious Indian Chinese-style dish that can be prepared in just 20 minutes in an Instant Pot electric pressure cooker or stovetop.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Asian, Indian, Indian-Chinese

Ingredients

  • 1 cup basmati rice ((or jasmine rice))
  • 2 tablespoons avocado oil ((or sesame oil))
  • 3 cloves garlic (minced)
  • 1/2 cup white onion (chopped)
  • 1/2 inch ginger (minced)
  • 1-2 green chili (slit lengthwise)
  • 1- 1 1/2 cups mixed vegetables (carrot, green beans, bell peppers and cabbage) (finely diced)
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar ((or rice vinegar))
  • salt and black pepper powder (to taste)
  • 1 1/4 cups water (depends on rice variety) ((or vegetable broth))
  • 1/4 cup green onions

For Garnish

  • 2 tablespoons green onions

Method

Prep:

  1. Cook the basmati rice and let it cool completely. Learn how to cook Basmati rice in Instant Pot. You can keep the cooked rice in the refrigerator to get extra-firm rice if you prefer. You can also use leftover rice for this recipe. Also, chop the vegetables and keep them ready.

Stir Fry:

  1. Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add finely chopped garlic and stir fry for a few seconds.
  2. Then add white spring onions, green chili, ginger, and saute on high, for about a minute till onions are slightly soft.
  3. Add the chopped vegetables and stir fry for 2 to 3 minutes on high heat till they are tender and crisp. Do not overcook the veggies.
  4. Add the cooked basmati rice, light soy sauce, white vinegar, salt, and ground black pepper. Gently toss the rice and stir-fry for 2 minutes or until heated through.
  5. Finally, garnish with spring onion greens.
  6. Serve vegetable fried rice hot with a side of Gobi Manchurian.

Instant Pot Method

  1. Press SAUTE on Instant Pot. Heat oil, add minced garlic, and saute for 30 secs or until aromatic.
  2. Next, add the onions, ginger, and green chili (optional) and saute for about 2 minutes till the onions turn soft.
  3. Add the mixed vegetables, rinsed jasmine rice, vegetable broth (or water), salt, and mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid a BURN notice.
  4. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 4 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure before removing the lid.
  5. Add soy sauce, white vinegar, black pepper powder, and salt if needed. Toss everything well.
  6. Sprinkle sliced spring onions just before serving. Instant Pot Pressure Cooker Indian Vegetable Fried Rice is ready to enjoy with Gobi Manchurian.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.