Instant Pot Chicken Fried Rice
Chicken fried rice is one of our family favorite recipes. Better than take out, this recipe is made quicker and simpler in your instant pot. I bet you’ll add this to your dinner rotation.
Servings: 4 Servings
Calories: 257kcal
Ingredients
- 2 teaspoons oyster sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon water
- 1 Tablespoon oil vegetable oil or any light tasting oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 Tablespoons sesame oil
- 2 eggs
- 1 boneless skinless chicken breast 8oz - 220g, thinly cut
- 1 small onion 80g
- 2 garlic cloves
- 1 cup mixed frozen vegetables
- ½ teaspoon powder chicken bouillon
- 1 cup Jasmine rice rinsed
- 1 cup water
For garnish
- Green onion
Instructions
- In a small bowl combine soy sauce, oyster sauce and water.
- Place chicken in another bowl, sprinkle with garlic powder, black pepper and pour in 1 teaspoon vegetable oil and 2 teaspoons of the sauce mixture. Toss well to combine and set aside for 30 minutes.
- Turn the instant pot to the sauté option and pour in sesame oil.
- Add the chicken and cook for about 3 minutes stirring every now and then to cook all around.
- Add diced onion and garlic and continue to cook for about 2 minutes.
- Add water scraping the bottom to get every bit unstuck.
- Cancel the saute option then add rice, chicken bouillon, and frozen vegetables mixing everything well and make sure rice is submerged with the liquids.
- Close the cover, push the valve to the seal position and pressure cook on high for 3 minutes.
- Meanwhile on a non stick skillet placed on medium heat, cook eggs in the remaining vegetable oil . Set the scrambled eggs aside.
- When the cook time is done, Natural release the pressure for 3 minutes then do a manual release in short bursts. Carefully open the lid.
- Pour the remaining sauce mixture evenly and stir to fluff.
- Add in scrambled eggs, mix and adjust salt and pepper to your liking.
- Serve garnished with sliced green onions.
Notes
- I’ve tested this recipe with only Jasmine rice other rice types might need you to adjust water or cooking time.
- You can make this rice with ground beef by browning it first then proceed with the recipe.
- You can also use leftover chicken but skip the step of cooking chicken.
- I like to cook the eggs with a pinch of black pepper so it is up to you.
- I also like cooking eggs separately on stovetop as this is quicker, but if you prefer you san start by cooking the eggs first in the instant pot then proceed with the recipe as is.
- Storage:
- Store leftover in an airtight container and refrigerate for up to 3-4 days.
- Leftovers can also be frozen for up to 3 months.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 257kcal | Carbohydrates: 22g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 484mg | Potassium: 309mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2472IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg