Langsung ke konten utama

INSTANT POT CHICKEN FRIED RICE


INSTANT POT CHICKEN FRIED RICE

Fried rice with instant chicken is a quick and easy dish from one pot. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savory recipe! Ideal for dinner for a week or lunch!

Ingredients

2 teaspoons of vegetable oil, split
2 eggs whipped
3 garlic cloves, minced
1 1/4 cup chicken stock
1 pound raw chicken breast, 1/2 inch bone
1 cup diced carrots
1 1/2 cups raw jasmine rice, rinse
1/2 cup frozen peas
3-4 tablespoons of soy sauce or tamari without wheat (adjust to taste)
1 teaspoon sesame oil

For garnish

chopped green onions (optional)
spicy sauce, good sriracha steam (optional)

Instructions

  1. Turn on the Sauté feature in Instant Pot. Heat 1 teaspoon of vegetable oil, then add beaten eggs. Pull out the eggs with a spatula to mix them until fully cooked. Lay the eggs on a plate and set aside. It's okay if there is a little egg at the bottom of the insert.
  2. Heat another teaspoon of vegetable oil in the box and add chopped garlic. Fry the garlic until fragrant (about a minute), stirring frequently. Turn off the Sauté function, then pour a small amount of chicken stock and use a spatula to clean every last piece of food that has stuck to the bottom of the liner. It is important to avoid burns.
  3. Pour in the remaining broth, then add the diced chicken, diced carrots and rice (in that order). Push rice so that it is completely submerged in the broth, but do not mix.
  4. Close and close the lid and cook under high pressure for 3 minutes, turning off the heat-keeping function. At the end of the cooking time, allow the pressure to naturally release for 10 minutes, then quickly release the remaining pressure.
  5. Remove the lid, then add soy sauce and sesame oil and mix until rice is well covered. Add the peas and slaughtered fried eggs and continue mixing until well mixed. Place the lid on the pot for one or two minutes to warm the peas and egg. Serve immediately with your chosen side dish or split between 4 cooking containers. Eat for 4 days.

Notes

Inactive time indicates the time when Instant Sweat came to pressure and depressurized. This recipe has been tested on a 6 carat Instant Pot model.

This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken Ingredients FOR CHICKEN: 1 1/2 pounds boneless or skinless chicken thighs - or chicken breasts 1/3 cup low sodium soy sauce 1/3 cup honey 2 tablespoons tomato paste 2 teaspoons chili paste - sambal oelek, sriracha or spicy sauce of your choice 4 garlic cloves - minced 1 tablespoon rice vinegar 2 tablespoons of corn starch FOR SERVICE: Prepared Brown Rice, Quinoa or Cauliflower Toasted sesame seeds Chopped green onions Instructions Place the chicken on the bottom of the slow cooker for 6 quarts or more. In a medium bowl or extra large measuring cup, mix soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the chicken. Cover and cook on LOW for 4–5 hours or HIGH for 2-3 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit with an instant reading thermometer. If available, flip the chicken once halfway to cover both sides. (If not, don’t strain; it will still be delicious.) Take the chicken out on a plate...
Posting Komentar
Baca selengkapnya

OVEN BAKED CHICKEN PARMESAN

OVEN BAKED CHICKEN PARMESAN This delicious recipe for oven-baked parmesan with chicken is simple and does not require frying. As this chicken parmesan is baked, it is healthy, quick and easy! Cook this crispy baked chicken with Parmesan for dinner tonight, in about thirty minutes!   Ingredients 2 chicken breasts About 1 pound of chicken total 2 tablespoons olive oil 1 egg 1/2 cup parmesan cheese fresh grated 1 cup panko bread crumbs 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon kosher salt 1 cup marinara sauce 2 tablespoon minced parsley optional, for garnish 1 ½ cups shredded mozzarella Instructions Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all th...
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya