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Vegetable Fried Rice


Serves 4- 6



  • 3 Cups Jasmine Rice
  • 3 Cups Water
  • 2 Small Zucchinis
  • 2 Large Carrots
  • 1/3 Onion (yellow or white)
  • 4 Green Onions
  • 3 Garlic Cloves
  • 5 eggs
  • 1/4 Cup Sesame Oil
  • 3 Tablespoons Ponzu Sauce
  • 1/4 Cup Soy Sauce or Aminos
  • Salt and Pepper to Taste


  1. Rinse your rice with cold water.
  2. Using your Instant Pot ,add 3 cups of water and 3 cups of rice.  Seal the lid and press the [-] button down to one minutes and press pressure cook. Make sure the steam value on the top of the instant pot is open to release pressure. The Instant pot will pressure cook it for one minute then start to release the steam for additional 10 minutes. After ten minutes carefully remove the lid. I use an oven mitt to not burn my hands with the steam.
  3. In a large wok or pan add diced garlic, onion, and sliced green onion. Saute for 1 to 2 minutes on low to medium heat. Add in diced zucchini and carrots. Saute until lightly golden brown.
  4. In medium bowl scramble all eggs.
  5. In a separate pan, add a tad bit of oil and add your scramble eggs. Cook until yellow and fluffy mixing occasionally. Chop up your eggs into small pieces.
  6. Add rice and scrambled eggs to vegetables and mix in sesame oil, ponzu, soy sauce and salt and pepper to taste.
  7. Add in more soy sauce if you like it more saucy.


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