Instant Pot shrimp fried rice is so easy to make and comes together in just 23 minutes! Everything is cooked in one pot and the rice requires no chilling! This recipe can be easily adapted with your choice of protein and vegetables.
Fried rice is one of my favorite dishes because it's an easy meal that incorporates proteins and lots of veggies! Check out my Chinese sausage fried rice!
Most fried rice recipes require you to use chilled leftover rice because it's less sticky. With this Instant Pot shrimp fried rice, it's so easy to cook the rice and stir fry the shrimp and vegetables all in one pot.
The texture comes out just like Chinese takeout fried rice without the chilling time or waiting for the delivery driver to show up!
Why You'll Love this Recipe
- It comes together in just under 25 minutes!
- It's a one pot wonder! Everything is cooked in the Instant Pot!
- It's full of flavor! In addition to the seasonings, this recipe incorporates fond, the brown bits at the bottom of the pan, that is created by searing the shrimp and sautéing the vegetables.
- Shrimp- I used thawed frozen shrimp but you can also use fresh or pre cooked shrimp. this recipe can be easily adapted with chicken, beef, pork, bacon, or firm tofu!
- Garlic- use 1/2 teaspoon of garlic powder in place of fresh garlic.
- Vegetables- I used the classic mix of onion, peas and carrots but you can substitute with your favorite vegetables.
- Rice- I used long grain white rice but you can also use jasmine rice or brown rice. Just make sure it's not a short grain sticky rice.
- Soy sauce- use tamari, coconut amino, liquid aminos or miso paste.
- Fish sauce- fish sauce has a strong smell but you won't notice it when it's incorporated with the rest of the dish. It pairs well with the shrimp and adds savorinness to the fried rice. You can omit or substitute with oyster sauce.
- Shaoxing wine- simply omit or use dry sherry or mirin, a Japanese sweet cooking wine.
- White pepper- black pepper works too!
How to Make Instant Pot Shrimp Fried Rice
- Stir fry the eggs: Preheat the Instant Pot for 5 minutes on sauté mode high. Add oil and scramble the eggs until just cooked and set aside.
- Cook the shrimp: Melt the butter and stir fry the shrimp until cooked and set aside. Pro tip: if the thickest part of the shrimp is opaque and the shrimp is in a "C" shape, then it's cooked through.
- Stir fry the vegetables: Add a little bit more oil and stir fry the onions until translucent then mix in the garlic, peas, and carrots and cook for a few minutes. Set aside.
- Add in rice and seasonings: Add in rice, water, soy sauce, fish sauce, and Shaoxing wine and scrape the bottom of the pan to pick up the fond. Remember, those brown bits are flecks of flavor gold!
- Cook the rice: Pressure cook on high for 6 minutes then natural release for 10 minutes. Turn the knob to the venting position to release the remaining pressure. Fluff the rice with a fork.
- Mix in the goodies! Add in the eggs, vegetables, and shrimp. Season with salt and white pepper to taste and sprinkle some scallions on top.
- Rinse the rice in a fine mesh strainer. This will rinse off the excess starch so the rice doesn't get too sticky.
- Use your favorite vegetables. Fried rice is a great clean-out-the-fridge meal. Spinach, cabbage, mushrooms, green beans, corn, or broccoli all work well!
Reheat in the microwave for 2-3 minutes until heated through or in a skillet with a splash of water.
Leftover chilled white rice will make this an even faster meal! Break the rice apart until it's loose. Scramble the eggs and set aside; then cook the shrimp and set aside. Stir fry the vegetables then add in the rice and seasonings. Cook until the rice is heated through. Toss the eggs and shrimp back in and enjoy!
Yes! For stovetop fried rice, it's best to use leftover cold white rice. This will firm up the rice grains and prevent the fried rice from being mushy. In a large wok or skillet, fry the eggs and set aside, then cook the shrimp and set aside. Stir fry the vegetables then add in the rice and seasonings. Cook until the rice is heated through then mix the eggs and shrimp back in.
You can make this with long grain brown rice, 1 cup of brown rice and 1 cup of water. Pressure cook on high for 15 minutes then natural release for 5 minutes.
More Chinese Takeout Recipes You'll Love
More Instant Pot Recipes You'll Love
Easy Instant Pot Shrimp Fried Rice
- 1 tablespoon canola oil divided
- 2 eggs scrambled
- 1 tablespoon butter
- 1 pound jumbo shrimp peeled, deveined, tails off
- 1/4 cup yellow onion diced
- 3 garlic cloves minced
- 1/2 cup frozen peas and carrots mix
- 1 cup long grain white rice rinsed and drained
- 1 cup cold water
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon Shaoxing wine
- salt and white pepper to taste
- 1 scallion thinly sliced
- Preheat the Instant Pot for 5 minutes on sauté mode high. Add 2 teaspoons of oil and cook the scrambled eggs. Let the eggs set for 30 seconds then stir fry until just set, about 1-2 minutes. Set aside.
- Melt the butter and cook the shrimp for 2-3 minutes on each side until cooked through. Set aside.
- Add remaining 1 teaspoon of oil and stir fry the onions for 3 minutes. Toss in garlic, peas and carrots and cook for 2-3 minutes. Set aside.
- Add in rice, water, soy sauce, fish sauce, Shaoxing wine and scrape the bottom of the pan to pick up the brown bits of flavor.
- Place the lid on and turn to the sealing position. Pressure cook on high for 6 minutes then natural release for 10 minutes. Turn the knob to the venting position to release the remaining pressure.
- Fluff the rice with a fork then fold in eggs, vegetables, and shrimp. Season with salt and white pepper to taste and top with scallions.
- Rinse the rice in a fine mesh strainer until the water runs clear. This will rinse off the excess starch so the rice doesn't get too sticky.
- Use your favorite vegetables. Fried rice is a great clean-out-the-fridge meal. Vegetables like spinach, cabbage, mushrooms, green beans, corn, or broccoli all work!
- Use leftover cooked rice to make this an even faster dinner!
- Cooking times will vary if using other types of rice like jasmine rice and brown rice.
- Total time does not include time for the Instant Pot to come to pressure and release pressure.
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