Instant Pot Chicken Fried Rice Recipe
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Pressurizing Time
10 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
276 kcal
-
Course
Main Course
-
Cuisine
Asian
Instant Pot Chicken Fried Rice Recipe
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Make your own version of Chinese takeout with this homemade Instant Pot Chicken Fried Rice recipe. Easy and flavorful, it's delicious as a meal by itself, or as a side with chicken, beef, or vegetables.
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Ingredients
- 2 cups white rice
- 2 cups water
- ½ teaspoon kosher salt
- 3 tablespoons vegetable oil
- 1 pound chicken breast cut into small pieces, boneless, skinless
- 1 cup onion chopped
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 3 cloves garlic minced
- 1 cup pea frozen
- 1 cup carrot frozen
- 2 egg lightly beaten, large
- 1 ½ tablespoons soy sauce
- 3 green onions thinly sliced
- 1 teaspoon sesame oil toasted
- sesame seeds for garnish
Instructions
- Rinse the rice 2-3 times in a colander until the water runs clear. Place the rice, water, and salt in the inner pot of the Instant Pot. Secure and seal the lid.
- Cook on Manual High Pressure for 4 minutes, allowing a 10-minute natural release. After 10 minutes, open the vent and allow the remaining steam to escape.
- Fluff the rice with a fork, then transfer it to a bowl. Rinse the inner pot to remove any stuck-on rice, then dry it with a paper towel and return to the Instant Pot.
- Press Sauté on the Instant Pot and add the vegetable oil. When the oil gets hot, add the chicken and onion. Season with salt and pepper and sauté for 6-10 minutes, until the chicken is fully cooked.
- Add the garlic and sauté for 30 seconds. Stir in the peas and carrots and cook for another 2 minutes.
- Push everything to the side of the pot and add the beaten eggs. Gently scramble the eggs with a rubber spatula until softly set, 1-2 minutes, then fold the eggs into the vegetable and chicken mixture until the egg is cooked through.
- Press Cancel. Add the rice, soy sauce, green onions, and sesame oil to the pot and stir well. Season to taste. Serve warm garnished with sesame seeds and enjoy.
Notes
- Storage: Fried rice is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
42g
(14%)
Protein
18g
(36%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
436mg
(18%)
Potassium
365mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1784IU
(36%)
Vitamin C
5mg
(6%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 436mg | 18% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1784IU | 36% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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