Begin by setting your Instant Pot to the "Sauté" function. Once hot, add the olive oil. After a minute, toss in the minced garlic (if using) and the white parts of the scallions. Stir frequently to prevent burning, enjoying the fragrant smell that fills the kitchen.

Next, pour in the lightly whisked eggs. Stir continuously until the eggs are fully cooked. This step adds a rich texture to your fried rice. Push the eggs to one side of the pot.

Now, add the thawed peas and carrots. Stir everything together, allowing the veggies to warm up and mingle with the eggs and aromatics for a few minutes.

Add the rinsed jasmine rice, sesame oil, fish sauce, soy sauce, and ginger. Mix well, ensuring every grain of rice is coated. This is where the magic begins. Combine fully!

Pour in the water, giving everything one last stir. Lock the Instant Pot lid in place, ensuring the valve is set to sealing. Select "Manual" on high pressure and cook for 5 minutes.

Once the cooking time is up, allow for a quick release of the pressure. This part always gets my heart racing. Carefully open the lid when safe, and you’ll be greeted by a steaming bowl of fragrant fried rice.

Finish by adding the green parts of the scallions and the crushed red pepper flakes, if using. Gently fluff the rice with a fork to incorporate everything. The dish is now ready for your dinner table!