Instant Pot Pork Fried Rice

Ingredients

• 3 stripsbacon, cut into 1.3 cm pieces
• 2eggs, lightly beaten
• 14 g (1 tablespoon)butter
• about 40 g (¼ cup)shallot, minced
• 3 clovesgarlic, minced
• 185 g (1 cup)uncooked long-grain white rice
• 355 ml (1½ cups)water
• 45 ml (3 tablespoons)reduced-salt soy sauce
• 10 ml (2 teaspoons)oyster sauce
• about 100 g (⅔ cup)frozen peas
• 3spring onions, sliced
• to tastesalt and pepper

Instructions

1. 1

   Crisp the bacon

   Set the Instant Pot to SAUTE. Once hot, cook the chopped bacon for about 8–10 minutes, until crisp. Lift it out with a slotted spoon and drain on paper towels. Leave 1 tablespoon of bacon fat in the pot and remove the rest.

2. 2

   Scramble the eggs

   Add the eggs and scramble for 2–3 minutes. Transfer them to the plate with the bacon.

3. 3

   Soften the aromatics

   Add the butter, shallot and garlic, then season with salt and pepper. Sauté for 2–3 minutes, until the shallot softens, scraping any browned bits from the bottom of the pot.

4. 4

   Add rice and sauces

   Add the rice, water, soy sauce and oyster sauce to the Instant Pot. Lock the lid in place.

5. 5

   Pressure cook rice

   Cook on MANUAL at high pressure for 6 minutes. Allow about 10 minutes for pressure to build before the countdown starts. When cooking finishes, let the pressure release naturally for 5 minutes.

6. 6

   Finish and serve

   Remove the lid and fluff the rice. Stir in the cooked bacon, peas, scrambled eggs and spring onions. Season with salt, pepper and extra soy sauce to taste, then serve immediately.

What is Instant Pot fried rice?

Fried rice is a familiar Asian-style dish built around cooked rice and flavourful additions; versions vary widely by household and region. This adaptation uses an electric pressure cooker to cook the rice with seasonings, then folds in bacon, egg, peas and spring onions.

Cooking the rice in the pot with the sauces gives the grains savoury flavour, while crisping the bacon and scrambling the eggs first keeps their textures distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 6g protein, 29g carbs, 7g fat.

The rice supplies most of the carbohydrates, while bacon and butter contribute much of the fat; the eggs, bacon and peas provide some protein. Pair a serving with extra vegetables for a more varied plate.

Build flavour before pressure cooking

Bacon fat: Leaving just a tablespoon in the pot gives the shallot and garlic a savoury base without keeping all the rendered fat.

Aromatics: Scrape the browned bits from the pot as the shallot softens; they contribute flavour and help clear the cooking surface before adding liquid.

Use the right rice and liquid

Long-grain rice: The recipe specifies uncooked white rice, which cooks directly in the pot with the water and sauces. Keep to the stated amounts so the rice cooks as intended.

Sauces: Reduced-salt soy sauce and oyster sauce season the cooking liquid. Add any extra soy sauce at the end, tasting as you go.

Mind the pressure release

Pressure build: The cooker needs about 10 minutes to reach pressure before the 6-minute cooking countdown begins. Allow for that time when planning the meal.

Natural release: Let the pressure release naturally for 5 minutes after cooking. Open the lid only once it is safe to do so, following your cooker’s instructions.

Finish for contrast

Fluff first: Separate the cooked rice gently before adding the other ingredients, so the additions are distributed without mashing the grains.

Fold in: The bacon, peas, scrambled eggs and spring onions go in after pressure cooking. This keeps the bacon and eggs from cooking under pressure with the rice.

Serve it straight away

The recipe is served immediately, while the rice is hot and the bacon still has some crispness. Taste for salt, pepper and soy sauce just before serving.

For a fuller meal, serve alongside a simple vegetable dish or add a fresh salad; keep any extra seasoning on the side for diners to adjust.

Recipe notes & tips

• Cut the bacon into evenly sized pieces so they crisp at a similar rate.
• Drain the cooked bacon on paper towels while you prepare the eggs.
• Scrape the browned bits from the pot when softening the shallot and garlic.
• Keep the pressure-cooking liquid and rice amounts as listed.
• Taste before adding extra soy sauce, since the bacon and sauces already season the rice.

Variations

• Add extra vegetables: Stir in additional peas or another cooked vegetable when folding in the rice.
• Use a different onion: Replace the shallot with minced onion, keeping the amount similar.
• Make it spicier: Add a little chilli sauce at the table.
• Swap the bacon: Use another crisp-cooked pork bacon if that is what you have available.
• Add fresh herbs: Scatter chopped coriander over the finished rice if you enjoy its flavour.

Common mistakes to avoid

• Leaving too much bacon fat: Remove all but 1 tablespoon so the rice does not become overly greasy.
• Skipping the scrape: Clear browned bits from the bottom while sautéing the shallot to leave the pot ready for pressure cooking.
• Opening too soon: Allow the stated 5-minute natural release before proceeding.
• Overworking the rice: Fluff it gently before folding in the additions to avoid crushing the grains.
• Over-seasoning early: Taste before adding more soy sauce at the end.

How to store

Refrigerate leftovers promptly in a sealed container and use within 3–4 days. Reheat until steaming hot, stirring partway through; add a small splash of water if the rice seems dry.

Frequently asked questions