Instant Pot Chicken Fried Rice

Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!!

Instant Pot Chicken Fried Rice

3-4 tablepsoons vegetable oil
2 large eggs, whisked to combine
1 cup frozen peas
2 boneless skinless chicken thighs, cut into bite size chunks
1 cup chopped onion
3 garlic cloves, minced
1 cup white basmati rice, rinsed and drained well
1 cup (33% less sodium) chicken stock, refer notes
2 medium carrots, peeled and chopped into 1/4 inch cubes
3 tablepsoons soy sauce (more or less as desired)
1/2 teaspoon toasted sesame oil
ground black pepper to taste

Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)

Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  

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