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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.
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