Hello and welcome! This Instant Pot Hibachi Fried Rice recipe has gone viral for good reason. It’s light, flavorful, and pairs perfectly with shrimp with lobster sauce, moo shu pork, hot & sour soup, or any favorite hibachi-style entree. Best of all, cooking it in the Instant Pot keeps your kitchen — and clothes — free of heavy hibachi smoke odors.
Hibachi nights are unforgettable: the showmanship, the laughs, and the shared meal. While steak and seafood are highlights, the fried rice served at the beginning of the meal is often the show-stealer. This version recreates that familiar sesame-and-vegetable flavor without excess oil, making it a perfect side or a satisfying dish on its own. Add a drizzle of Japanese mustard or ginger sauce at the end for an authentic finish.
How to make it:
Start with 2 cups of jasmine rice. Place the rice in a fine strainer and rinse under cool water until the runoff runs clear. This removes excess starch so the rice won’t be gummy or stick to the pot.
Transfer the rinsed rice to the Instant Pot and add 2 cups of water — jasmine rice cooks well at a 1:1 ratio. Secure the lid and cook on high pressure.
While the rice cooks, prepare the Japanese mustard sauce: combine milk, soy sauce, heavy cream, crushed garlic, a spoonful of sugar, and mustard powder. Whisk until smooth and set aside for serving later.
When the rice finishes and has naturally released, fluff it with a fork, transfer it to a serving bowl, and set aside so you can use the Instant Pot liner again for the fried rice steps.
Crack three eggs into a bowl and beat lightly. Chop half a large white onion.
Turn the Instant Pot to Sauté. Add sesame oil, then the chopped onion. Cook until the onion is slightly translucent.
Add butter and toss with the onions. Stir in frozen peas, carrots, and sweet corn and cook for a couple of minutes until heated through.
Push the vegetables to one side of the pot. Pour the beaten eggs into the empty side and scramble, stirring constantly for about two minutes so the eggs cook evenly and don’t stick. Once the eggs are cooked, mix them into the vegetables.
Return the fluffed rice to the pot, add soy sauce to taste, and sprinkle in sesame seeds. Toss everything together gently until the rice is evenly coated and the vegetables and egg are distributed.
Serve the fried rice in bowls and drizzle with the prepared Japanese mustard or ginger sauce. Finish with extra sesame seeds if desired. This dish is simple, mild, and satisfying — just like the hibachi classic.
Enjoy this easy Instant Pot Hibachi Fried Rice as a side or a main. It complements many Asian-style dishes and makes a quick, flavorful meal any night of the week.
Instant Pot Hibachi Fried Rice
This recipe recreates the classic hibachi fried rice — light, sesame-forward, and perfect with homemade dipping sauces. No smoky hibachi smell required.
5 minutes
16 minutes
21 minutes
Ingredients
- 2 cups jasmine rice, rinsed and drained
- 2 cups water
- 2 tbsp sesame oil
- 2 tbsp soy sauce (low sodium recommended)
- 1 tbsp salted butter
- 3 eggs (use 6 for a more egg-forward version)
- Half a large white onion, chopped
- Half of a 10 oz box frozen peas & carrots (use more if desired)
- Half of a 10 oz box frozen sweet kernel corn (use more if desired)
- Sesame seeds for garnish
- Japanese mustard sauce, Japanese ginger sauce, and/or Yum Yum sauce for serving (optional)
Instructions
- Rinse jasmine rice in a strainer under cool water until the water runs clear. Do not skip — rinsing prevents gummy rice.
- Add the rinsed rice and 2 cups water to the Instant Pot and stir gently.
- Secure the lid and cook on High Pressure for 3 minutes. Allow a 10-minute natural release, then quick-release any remaining pressure. Fluff the rice and set aside.
- Without removing the liner, select Sauté on the Instant Pot. Add sesame oil and let it heat.
- Deglaze the bottom with a spatula, add chopped onion, and cook for about a minute. Add peas, carrots, and corn, then the butter. Cook for another 2 minutes.
- Push vegetables to one side and pour beaten eggs into the empty space. Scramble constantly to prevent sticking. When cooked, combine eggs with the vegetables.
- Turn off Sauté (or select Keep Warm/Cancel), return the rice to the pot, add soy sauce, and sprinkle sesame seeds. Mix gently to combine.
- Transfer to a serving bowl, top with extra sesame seeds, and serve with your choice of sauce.
- Enjoy!
Jeffrey’s Tips
Variations and tips: To make this with brown rice, follow an Instant Pot brown rice method instead of steps 1–3. For a vegan version, omit butter and eggs. Add protein (about 1 lb diced chicken, beef, or a few shrimp) by cooking it in the pot before adding the eggs and vegetables. The traditional hibachi fried rice is intentionally mild and balanced, with sesame and vegetables providing the core flavor.
Sauce recipes to serve with the rice:
Japanese Mustard Sauce
- 2 tbsp ground mustard powder
- 1.5 tsp white sugar
- 1/4 cup milk
- 2 tbsp heavy cream
- 1/4 cup soy sauce (low sodium)
- 1 tsp crushed garlic
Japanese Ginger Sauce
- 1/2 cup soy sauce (low sodium)
- 1/4 tsp white vinegar
- 2 tbsp lemon juice
- 1/2 tsp white sugar
- 1/2 tbsp onion powder
- 1 tsp crushed garlic
- 2 tbsp minced or crushed ginger
Yum Yum Sauce
- 1 cup mayonnaise
- 1 tbsp melted butter
- 1 tsp tomato paste
- 1 tsp sugar
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp water to thin