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Fried Rice

Fried Rice

Lightly sticky, perfectly seasoned and loaded with flavors - that’s my restaurant style fried rice. It’s vegan, customizable with any toppings or with your favorite mix-ins and super easy to make. And, takes just Five Minutes with every ingredients handy.
5 from 5 votes
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Course: Main Dish
Cuisine: Chinese
Keyword: 5-minute fried rice, easy fried rice, Fried Rice, fried rice recipe, indian fried rice, indo-chinese fried rice, recipe fried rice, vegan fried rice
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 2
Calories: 195.4kcal
Author: Sophie


  • 3 cups Basmati rice/Brown Rice/Jasamine Rice/Brown Rice+Quinoa
  • 1 cup mix veggies (bell pepper, carrots, beans and mushroom) (Choose any veggies of choice)
  • 1 tablespoon Vegetable oil or, aquafaba if oil-free
  • ½ teaspoon toasted sesame oil (optional)
  • 1-2 tablespoon soy sauce (low-sodium variety)
  • 1 tablespoon Sriracha sauce (use more if you like hot fried rice)
  • 1 teaspoon ketchup(optional but highly recommended)
  • 1 teaspoon Ginger+Garlic powder
  • Salt and pepper to taste
  • 1 tablespoon Chopped Green onions (to garnish)


  • Start with sauté: Heat oil in the pan or heat a seasoned grill pan.
  • Add all the veggies and allow them two cook in high heat.
  • Give a periodic toss to keep the veggies crunchy yet well-cooked.
  • Now add rice/brown rice/brown rice+quinoa and give a good stir.
  • Season with salt and pepper.
  • Now add sauces, ginger powder and baked tofu/seasoned soy curl/scrambled egg or cooked protein and give a good stir.
  • Taste and adjust seasoning.
  • Now heat a teaspoon of sesame oil and add it on the rice.
  • Fried rice is ready to savor. Serve it with steamed veggies, salads or with your favorite Chinese side dish.

How to Make Fried Rice in Instant Pot

  • Put the pot in sauté mode
  • Add oil and sauté veggies for a minute.keep aside.
  • In the same pot, add three cups of water.
    Wash brown rice and quinoa, 1 cup each and add it to the water. 
  • Season with salt(optional).
  • Cook in high for 12 minutes and quick release pressure. Separate grains with a fork.
  • Now add sautéed veggies, all the sauces and seasonings. (Ginger and garlic powder)
  • Carefully, mix the rice and sauces using a fork.
  • Season with toasted sesame oil, salt and you’re done. No need to sauté the rice; adjust seasonings based on your preference. I sometimes add more soy and sriracha for a balanced flavor.
  • NOTE: if you want to sauté the rice with veggies in the instant pot, allow the rice to cool before sautéing and mixing. It will not make the fried rice mushy.


  • Use cold rice for the best results.
  • If using cauliflower rice, saute just for two minutes after seasoning and then add sauce before giving a final toss.
  • Serve fried rice immediately or store in an air-tight container for three days.


Calories: 195.4kcal