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Pot Chicken Fried Rice Recipe

Pot Chicken Fried Rice Recipe
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★★★★★

4.8 from 29 reviews

This Pot Chicken Fried Rice recipe offers a quick and flavorful one-pot meal using an Instant Pot. It combines tender diced chicken, fluffy jasmine rice, scrambled eggs, and vibrant vegetables all cooked together with savory soy sauce and a hint of sesame oil. Perfect for a nutritious weeknight dinner or meal prep, this easy-to-make dish satisfies both taste and convenience without compromising on texture or flavor.

Ingredients

Scale

Proteins and Eggs

  • 1 lb uncooked chicken breast, 1/2-inch dice
  • 2 eggs, whisked

Vegetables

  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1/2 cup frozen peas, thawed
  • sliced green onion (optional)

Grains and Broth

  • 1 1/2 cups uncooked jasmine rice, rinsed very well until water runs clear
  • 1 1/4 cup chicken broth

Oils and Sauces

  • 2 teaspoons vegetable oil, divided
  • 3–4 tablespoons soy sauce or wheat-free tamari (adjust to taste)
  • 1 teaspoon sesame oil
  • hot sauce, sriracha pairs well (optional)

Instructions

  1. Scramble the Eggs: Turn on the Sauté function on your Instant Pot and warm 1 teaspoon of vegetable oil. Add the whisked eggs and push them around with a spatula to scramble until fully cooked. Transfer the cooked eggs to a plate and set aside, noting some egg residue might stick to the bottom of the pot.
  2. Sauté Garlic and Deglaze: Add the remaining 1 teaspoon of vegetable oil to the Instant Pot insert and sauté the minced garlic until fragrant, about one minute, stirring frequently. Turn off the Sauté function, pour in a small amount of chicken broth, and use a spatula to scrape the browned bits from the bottom to prevent a burn warning during pressure cooking.
  3. Add Remaining Ingredients: Pour in the rest of the chicken broth followed by the diced chicken, diced carrots, and rinsed jasmine rice in that order. Gently press the rice so it is just submerged in the broth but do not stir.
  4. Pressure Cook: Seal the lid and cook on Manual high pressure for 3 minutes with the keep warm setting turned off. Once cooking ends, allow natural pressure release for 10 minutes, then manually quick release any remaining pressure.
  5. Finish the Fried Rice: Remove the lid and stir in the soy sauce and sesame oil until the rice is evenly coated. Add the thawed peas and the reserved scrambled eggs, mixing thoroughly. Place the lid slightly ajar on the pot for 1-2 minutes to warm through the peas and eggs. Serve immediately garnished with sliced green onions and optional hot sauce or divide into 4 containers for meal prep.

Notes

  • Rinse the jasmine rice very well until the water runs clear to remove excess starch and prevent a gummy texture.
  • Do not stir rice, chicken, and broth mixture before cooking as this may cause a burn error in the Instant Pot.
  • Adjust soy sauce or tamari according to your preferred saltiness level.
  • Leftovers can be stored in the fridge up to 4 days.
  • For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: Instant Pot, Chicken Fried Rice, One-Pot Meal, Quick Dinner, Asian Cuisine, Jasmine Rice

Find it online: https://todayquickmeals.com/pot-chicken-fried-rice-recipe/