This Nigerian Fried Rice recipe is a quick and tasty dinner or side dish idea. Forget the traditional ideas of what fried food is and give this healthy take on fried rice a try.
Instant Pot Fried Rice Nigerian Style | Nigerian Fried Rice
Traditional Nigerian Fried Rice takes a long time to cook, and needs a lot of babysitting at the stove. So I used my Instant Pot for this recipe, and I'm so happy with how it turned out that I'll never make it the traditional way again.
What Makes This Instant Pot Fried Rice So Good?
You likely know if you've made this before, Nigerian Fried Rice typically takes over an hour to cook. My pressure cooker fried rice recipe only takes you about 35 minutes.
The best part about this cooking fried rice in your pressure cooker is that it was all hands-off. No major prep steps or complicated cooking steps.
What Can I Use Instead Of Shrimp?
There are no rules in which fried rice ingredients you can use.
- Rotisserie Chicken
- Any leftover meat in your fridge.
This recipe a great way to use up any protein you have in your kitchen.
I'd suggest you mix in cooked meat after the rice is cooked, much as I did with this cooked shrimp.
But yes, feel free to customize this Instant Pot Nigerian Fried Rice--which just happens to be not all that fried after all.
You used Curry Powder??
YES! I know, I know, I tell you never to use curry powder, except--I do use it for non-Indian cooking. I know that sounds odd, but this Nigerian Fried Rice is actually traditionally made with curry powder for fried rice spices. So yes, I used it for this one.
How To Make Nigerian Fried Rice
You seriously won't believe how easy this is.
- Place all ingredients except shrimp in the Instant Pot.
- Stir to mix.
- Cook on high pressure with Natural Pressure Release.
- Stir in shrimp or other protein.
- Let rest for an additional 5 minutes.
If you're looking for a quick and delicious recipe, give this Nigerian Fried Rice a try. It quickly became one of my favorite recipes. Not to mention, it's bursting with flavor and a satisfying meal.
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- 1 cup (185 g) Basmati Rice, rinsed and drained
- 10 oz (283.5 g) Frozen Peas and Carrots
- 1 cup (250 g) Water
- 2 tablespoons (2 tablespoons) Oil
- 2 teaspoons (2 teaspoons) Chicken Bouillon Paste
- 1 teaspoon (1 teaspoon) Curry Powder
- 1/2 teaspoon (0.5 teaspoon) Dried Thyme
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 pound (453.59 g) Cooked Shrimp, defrosted
- In the inner liner of your Instant Pot or Pressure cooker, place rice, frozen vegetables, water, oil, chicken bouillon powder, curry powder, thyme leaves and salt. Stir to mix.
- Set the pressure cooker to cook on high pressure for 4 minutes. At the end of the cook time, allow the pot to sit undisturbed for 5 minutes and then release all remaining pressure.
- Gently stir in the cooked shrimp, taking care to not break the rice grains. Cover the pot with the lid and let it rest for an additional 5 minutes so that the shrimp can heat through. You can also do this with uncooked shrimp, but you may have to let the covered pot sit for a little longer to allow the shrimp to cook.