Instant Pot Shrimp Fried Rice

• active time: 5 mins
• total time: 23 minutes

Ingredients

4 tablespoons vegetable oil, divided

2 large eggs

1 cup frozen peas

1/2 pound shrimp, peeled and deveined, tails left intact (refer notes)

1 cup chopped white onion

3 garlic cloves, minced

1 cup white basmati rice, rinsed and drained well

1 cup water

1 large carrot, peeled and chopped into 1-inch cubes

1/2 teaspoon salt or to taste, refer notes

ground black pepper, to taste

3 tablespoons soy sauce (more or less as desired)

1/2 teaspoon toasted sesame oil

Directions

Set instant pot in saute mode. When hot, add about 1 tablespoon vegetable oil. Add both eggs and scramble until just cooked, transfer to a plate. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)

Add frozen peas, cook until it is thawed and all the water evaporates (try scraping the pan to remove any eggs sticking to the bottom). Transfer peas to the plate.

Add another tablespoon of oil, place half the shrimp in a single layer, turn over when it starts to get pale pink. Turn over and cook for a few seconds and then transfer to the plate. Repeat process to cook remaining shrimp. (Shrimp will be only 3/4th cooked at this point)

Add remaining oil and then stir in chopped onions and garlic, cook (stirring occasionally) for another 1-2 minutes.

Add rinsed and drained rice and saute for about 20 seconds (this step helps in rice not get mushy when cooked) and then stir in cooked shrimp, water, carrot, salt and ground pepper. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you).

Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper with a large fork.

Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper with a large fork.

Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving.

Serve instant pot shrimp fried rice hot or let cool and pack into meal prep containers .

Notes

1.Which cooking method is right for you?

Cooking method-1

If you have tried this recipe already and you have had great success. Just stick to this.

If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you.

Cooking method-2

If you have tried this recipe before and had a mushy outcome, then go for this.

If you are not sure about your rice or cooking method.

2. Another important note for cooking rice in instant pot —–> It depends on the size of your Instant pot.

I tried making this recipe in a 3-quart Instant pot and a 8-quart Instant Pot. Result? Fried rice in 8-quart was much more firmer that the 3-quart. So, if you a own a larger Instant Pot, then use that for firmer rice.

3.Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water.

4.Shrimp - Using shrimp with tails attached adds more flavor to the instant pot shrimp fried rice. If you don't have any, then use shrimp with tails removed.

5.Salt - is a personal preference. 1/2 teaspoon salt was perfect for this recipe, but use as per your taste.

6.Thaw frozen shrimp - Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.