Description
A quick recipe for chicken fried rice made in the Instant Pot.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast, cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 cups cooked, cold white rice
- 1/4 cup soy sauce
- 2 large eggs, lightly beaten
- 2 green onions, sliced
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add vegetable oil.
- Add chicken cubes, salt, and pepper. Cook until the chicken is browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add frozen mixed vegetables to the pot and sauté for 2 minutes.
- Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in the cold cooked rice and soy sauce. Mix well.
- Pour the lightly beaten eggs over the rice mixture. Let the eggs set slightly, then gently scramble them into the rice mixture until cooked through.
- Return the cooked chicken to the pot. Stir everything together until heated through.
- Stir in the sliced green onions before serving.
Notes
- Use day-old, cold rice for the best texture in fried rice.
- You can substitute brown rice for white rice if desired.
- Adjust soy sauce amount based on your preference for saltiness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pressure Cooking/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 38
- Cholesterol: 180
Keywords: Instant Pot, chicken fried rice, quick dinner, easy rice recipe, one-pot meal