Instant Pot Chicken Fried Rice
It's easy and affordable to make this flavorful version of your favorite take-out.
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Servings: 8
Calories: 422kcal
Ingredients
- 2 cups (400g) Jasmine rice rinsed and drained
- 2 cups (473ml) water
- 2 pounds (907g) boneless skinless chicken breast cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce or gluten-free Tamari
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted butter
- 4 eggs
- 1 onion finely chopped
- 1 cup (134g) frozen peas and carrots
- 1 cup (174g) sweet corn kernels
- sesame seeds for garnish
- diced green onions for garnish
Instructions
- Using a strainer, rinse the rice until it’s no longer cloudy then allow to drain for 10-15 minutes.
- Add the rice and 2 cups of water to the Instant Pot.
- Stir, close and lock the lid and turn the valve to sealing position. Set to manual / pressure cook, high pressure for 3 minutes.
- When done, allow for a 10 minute Natural Pressure Release (NPR) followed by a Quick Pressure Release.
- Open the lid, fluff the rice using two forks and transfer it to a bowl.
- Set the Instant Pot to Sauté mode and add in sesame oil.
- Once the oil begins to sizzle, add the chicken. Season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, until the chicken is nicely browned.
- Add the onion and sauté for another 1-2 minutes. Then add the peas, carrots, corn, and butter and cook for an additional 2 minutes.
- Push the chicken and veggies to one side of the insert and add the eggs to the other side, quickly scramble, then combine with the other ingredients.
- Turn off the Instant Pot, add the rice back along with the soy sauce, rice vinegar, and sesame seeds, stirring to combine.
- Serve topped with additional sesame seeds and chopped green onions.
Video
Notes
- Rinse and drain the rice to remove excess starch. This will prevent cooked rice from clumping together.
- Check for doneness with a thermometer. Chicken should always be cooked to an internal temperature of at least 165 degrees F / 74 degrees C.
- Soy Sauce can be salty. Look for low-sodium soy sauce or carefully season the dish to avoid over salting.
- Use chicken thighs - We’ve used chicken breast, but thighs can be less expensive. You may need to cook for a minute or two longer.
- Use fewer eggs - Eggs are a delicious part of fried rice, but you could use two eggs if need be.
- Leave the Chicken Out - This rice is tasty enough on its own that you won’t even miss the chicken.
- Storage - keep leftovers in an airtight container inside the fridge for 3-4 days.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 422kcal | Carbohydrates: 45g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 618mg | Potassium: 604mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1912IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg