Dinner, Side Dishes

Kimchi Fried Rice

  • Prep 15 mins
  • Total 27 mins
  • Easy
  • Serves 4


  • Contains Eggs
  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 tablespoons canola oil
  • 1/2 onion, peeled, chopped
  • 1 clove garlic, peeled, chopped
  • 1 cup basmati rice
  • 1/2 cup kimchi, chopped
  • 3/4 cup frozen peas and carrots
  • 1 1/2 cups chicken stock
  • 2 tablespoons soy sauce
  • 4 eggs, lightly beaten
  • 2 scallions, green parts only, chopped, for garnish
  • 2 teaspoons sriracha sauce (optional), for serving
  • Step 1

    Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. 

  • Step 2

    After 5 minutes, add oil, onion, and garlic to the pot. Sauté for 2 to 3 minutes. Add rice, kimchi, frozen vegetables, stock, and soy sauce. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. 

  • Step 3

    Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin. 

  • Step 4

    When cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release any remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 5

    Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Fluff rice with a fork and push to one side of the pot. Pour eggs into the pot on the other side. Stir eggs until they begin to scramble, then stir to incorporate with the rice. 

  • Step 6

    Close the crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 6 minutes. After 3 minutes, open lid and stir rice. Close lid to resume cooking. 

  • Step 7

    When cooking is complete, top with scallions and sriracha, if desired, before serving.