Instant Pot Hibachi Fried Rice

Konnichiwa!  THIS IS THE MOST VIRAL INSTANT POT HIBACHI FRIED RICE RECIPE OUT THERE! (AND it goes great with my Shrimp with Lobster Sauce or Moo Shu Pork and Hot & Sour Soup!

Who doesn’t love a night out at a Hibachi restaurant like Benihana (or Gasho of Japan from where I’m from)?!  Crazy chefs, silly gags, yummy food and gathering around a table with friends and family – or sitting awkwardly with strangers and texting about them while at the table and talking about them in the car ride home.

Lifelong memories made. The only thing I don’t care for is smelling like I took a Hibachi steam bath every time I leave!

While I love ordering steak, shrimp, chicken and veggies, my favorite thing at any Hibachi place is the Hibachi Fried Rice that is served at the top of the meal.

This is a very simple and light fried rice that isn’t doused in oil, has a delicious sesame/veggie flavor and is very satisfying – especially with some homemade Japanese mustard sauce or ginger sauce added at the end. It is perfect as a complement to any protein or simply to eat by itself!

And the best part?  Thanks to cooking it in your Instant Pot, your clothes won’t smell like you just exited a Hibachi sauna!

Here’s How I Made It!:

 We’re going to start with 2 cups of jasmine rice and I’m going to put it in a strainer and we’re going to rinse it off really good so all the cloudiness and all the white milky texture of the rice disappears. You just give it all a nice good rinse just for a few moments.Make sure you don’t forget this step because if you do it’s going to likely get really mushy and sticking in the pot and we don’t want that to happen.

Next, we’re going to put the rice in the instant pot and with jasmine rice it’s a 1:1 ratio so I’m adding 2 cups of water to go with our 2 cups of rice.

You’ll see that all the rice will be covered nicely by the water.  Secure the lid and cook at high pressure.While the rice is cooking, let’s make that AMAZING Japanese mustard sauce.

We’ll start with some milk…

…followed by some soy sauce…

…a little heavy cream…

…some garlic…

…just a spoonful of sugar…

…and some mustard powder…

Mix it all together until smooth and set aside.

When the rice is done, it will have cooked perfectly!  So just fluff with a fork, transfer to a serving bowl and set aside.

Next, let’s take three eggs and crack them into a bowl (bonus points if it forms a happy face)…

…and we’re also going to take half of a white onion, coarsely chopped

Turn the pot back onto sauté and add some sesame oil…

…and add the onions and let cook in the oil for a few until slightly translucent

Then add the butter and toss in the onions and cook for a few before adding the frozen peas, carrots and corn.

Cook for a few and then push to the side and add the eggs.  Scramble constantly as it cooks for about 2 minutes or so or it’ll stick to the bottom and we don’t want that!

Combine the egg with the veggies, throw the rice back in, add the soy sauce and sesame seeds…

…serve in a bowl and drizzle some of that AMAZING mustard (or ginger) sauce over it…

…Odoroku Bakari!  The BEST (and easiest) Hibachi fried rice ever!GOES GREAT with my Shrimp with Lobster Sauce,Moo Shu Pork,Black Pepper BeefPolynesian Pineapple ChickenSoup DumplingsHot & Sour SoupEgg Drop Soup, and Wonton Soup!!

Instant Pot Hibachi Fried Rice
Yield: 6

Instant Pot Hibachi Fried Rice

Instant Pot Hibachi Fried Rice

Let's be honest. We all know the best part of hibachi is that fried rice. Here I give you that excact experience complete with the dipping sauces you love but without leaving smelling like a hibachi sauna!

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes


  • 2 cups of Jasmine rice, rinsed well and drained
  • 2 cups of water
  • 2 tbsp of sesame oil
  • 2 tbsp of soy sauce (I used low sodium)
  • 1 tbsp of salted butter
  • 3 eggs (you can use 6 eggs if you want it EXTRA eggy!)
  • Half of 1 large white onion, chopped
  • Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
  • Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
  • Sesame seeds, for sprinkling
  • Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)


  1. Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
  2. Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
  3. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside. (Note: If you want to use brown rice, follow my brown rice recipe instead!)
  4. Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
  5. Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
  6. Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done
  7. Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
  8. Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce (see the “Jeffrey Sez” section for three AMAZING Japanese sauce options: Mustard, Ginger & Yum Yum). GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper BeefPolynesian Pineapple ChickenSoup DumplingsHot & Sour SoupEgg Drop Soup, and Wonton Soup!!
  9. Enjoy!

Jeffrey's Tips

GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper BeefPolynesian Pineapple ChickenSoup DumplingsHot & Sour SoupEgg Drop Soup, and Wonton Soup!!

Want it a little healthier and to use brown rice instead? Replace steps 1-3 by following my brown rice recipe instead!

Want it vegan? Don’t use the butter or egg!

Want some more protein in there?  You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right!  For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)


Japanese Mustard Sauce

  • 2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)
  • 1.5 tsp of white sugar
  • 1/4 cup of milk
  • 2 tbsp of heavy cream
  • 1/4 cup of soy sauce (low sodium is best)
  • 1 tsp of crushed garlic

Japanese Ginger Sauce

  • 1/2 cup of soy sauce (low sodium is best)
  • 1/4 tsp of white vinegar
  • 2 tbsp of lemon juice
  • 1/2 tsp of white sugar
  • 1/2 tbsp of onion powder
  • 1 tsp of crushed garlic
  • 2 tbsp of minced/crushed ginger

Yum Yum Sauce

  • 1 cup of mayonnaise
  • 1 tbsp of melted butter
  • 1 tsp of tomato paste
  • 1 tsp of sugar
  • 1/2 tsp of paprika
  • 1/2 tsp of garlic powder
  • 1/2 tsp of salt
  • 2 tbsp of water

Reader Interactions


  1. Jill Brothers

    I made this last night with teriyaki salmon and it was so good my salmon hating husband had seconds because the rice was so good!

  2. Kelly

    Hi! I made this from the cookbook and it was great! Even better the next day! I want to make it again but was wondering if anyone has ever tried making this with cauliflower rice? I sometimes buy frozen and sometimes fresh. I guess my question is, if you have made with cauliflower rice, how did you adjust the recipe for it, and did you use frozen or fresh? Thanks!

  3. Krystina Fielder

    I have made this twice now and it is really yummy! I have discovered that I like it with a bit more sesame oil (know idea how much, I just pour around the pan). I may put in some bean sprouts next time. The leftovers are great too.

    • Joel

      I would like to know the answer to this too (???).

      Jeffrey, as an Instant pot rookie, your recipes are boosting my confidence and turning out some wonderful eats (as well as encouraging me to continue my exploration. Thank you for sharing your knowledge with all of us. I am also grateful for the step-by-step photos. It helps me to know that I am on the right track.

    • Christine

      I know this reply is a “little” late 😂 but YES…I just made it in my 3qt and it was fine. Also, I always use my 3 to make 2 cups rice since I only have 1 6qt and it’s always busy 😂.

  4. Pan Lu-Ming

    Jerry, when you are eating food with chopsticks, especially with rice, do not stick your chopsticks into your food or rice. This is seen as a curse in Chinese culture. This is taboo and said to bring bad luck because it reminds people of the incense used a funeral.

    • Linda

      I lived in Taipei, Taiwan for 2 1/2 years back in 1957-1960, All the Chinese put their chopsticks in the their food and rice. How else could they eat it??? I never heard of the taboo and bringing bad luck. Maybe this is something that came from your Mother, when you were young, and she didn’t want you to play with your food when you were growing up!

      • Kiki

        It’s more like, to not rest your chopsticks by sticking it in the bowl of food. If you must rest your chopsticks, rest the pair on top of the bowl, or on the table (or on chopstick holders), but do not stick them straight up/down into the bowl of food.

      • Di

        Linda there is a difference between sticking in and putting in, of course to eat it you need to put them in the rice to pick it up, I think what Pan is referring to is sticking them into the rice so they just sit there by themselves.

  5. Raymond Rodriguez

    Wow, didn’t realize you were from the Island. I’m from Brentwood and Gasho is one of my favorites. If you ever get back to Commack try Izumi on the corner of Commack Road and Jericho Turnpike, across from the CMI and White Castle. I think you’ll like it! Love your recipes!

  6. Marti Garner

    Do I need to use the pea, carrot, and corn mixture? Or just the carrots and corn? Can I substitute bean sprouts, bamboo shoots, and baby corn instead?

  7. Sandra

    Will this freeze well since the veggies have already been frozen before cooking?
    Would like to freeze single servings
    Thank you!

  8. Mollie

    Unbelievable so easy, delicious. We had Hot Sesame oil so used that, 10/10 recommend for just a little heat and extra flavor. Will definitely be making this regularly!

    Thank you!

  9. mary

    This turned out very good. Will try with some of the variations, or prepared with some of the other IP chinese dishes.

  10. Andreanna

    I was wanted to make this dish with some meat. Perhaps chicken and or steak. What changes would I need to make I order to add meat 🙂

    • Wendy Hughes

      I know the reply is really late but maybe it will aid someone else as well.

      If it were me I would cook the chicken first. Pressure cook for three minutes then let the pressure off. I also put dry wash cloth over the valve when I let the pressure off. Then I would remove the chicken and set it in a bowl then make my rice with the chicken broth. Let the chicken cool so it cuts up cleanly. Then add it back when with the veggies.

      If I used shrimp I would add the shrimp in with the veggies.

      I’d also cook steak and pork prior to the rice.

  11. Mark Tipton

    Okay, I admit. I was a skeptic. We grew up with a one-off Benihana clone named Samurai steakhouse. Love old school downtown Japanese restaurant. Even better than Benihana … your Yum Yum sauce is pretty damn close to what they served. They never revealed exactly what was in there….I did get it had some milk and a dash of dry mustard. But yours is delish. For me, I reduced the salt a bit. For the full recipe, I used brown rice (came out perfectly) and used some BTB chicken and a dash of garlic base rather than plain water. I also increased the low sodium soy at the end somewhat…but damn what a delish dish. Gonna marinade some chicken breast in Mr. Yoshida’s sauce for dinner tonight.

  12. lynda

    I have made other pressure fried rice and it was mush, yours always comes out great! Made many times! That mustard sauce seals it. The yum yum sauce is also great on hamburgers, I’m addicted!

  13. Michelle

    This is one of my many favorite Jeffrey meals! I have a question. I’m from the south and Dukes mayo is a staple. Which mayo do you use to make your yum yum sauce? Dukes makes it more tangy than I would prefer. Any suggestions?

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