Pad Thai Fried Rice


  • 2 cups jasmine rice
  • 2 cups chicken or garlic broth
  • 1⁄3 cup fresh tarragon or Thai basil leaves
  • 3 large eggs
  • 1 cup pad thai sauce
  • 1 (14-ounce) can bean sprouts
  • 8 ounces extra firm tofu
  • 1⁄2 cup crushed peanuts
  • 1 cup shredded carrots
  • 1 bunch sliced scallions
  • Lime wedges
  • Add the rice and broth to the Instant Pot and stir. Top with the tarragon or basil. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 3 Minutes. When done, allow a 10-Minute natural release followed by a quick release.
  • Hit Sauté and Adjust to the More or High setting. Add the eggs and stir until combined and cooked into the rice, about 2 Minutes.
  • Pour the pad thai sauce over the rice and mix until combined. Add any optional toppings of your choice and mix into the rice as well before serving and garnishing as desired.
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