Instant Chicken Fried Rice is quickly becoming the go-to recipe for the lunch meal prep. It's easy to put together and even my 5-year-old loves it as a hot school lunch. I know what you are thinking - this rice isn't actually fried. I know, I know. But this recipe is a great choice if you don't have leftover rice!
The Instant Chicken Fried Rice is amazing because
- only requires 10 ingredients (plus decoration)
- it's made in one pan - even scrambled eggs in the Instant Pot!
- there is little prep work
- You just require about 30 minutes to create it
INGREDIENT
Prep Time: 10 minutes | Cook time: 6 minutes | Yield: 4 Servings
- 2 teaspoons of vegetable oil - for sautéing
- 2 eggs, beaten
- 3 garlic cloves, chopped
- 1 1/4 cups chicken stock; Usually you will use a 1: 1 ratio of rice, but the chicken and carrots release the liquid when they are cooked and added to the stock. I tested it with 1 1/2 cups of broth and found it too moist for "fried" rice.
- 1 lb raw chicken breast, 1/2" cubes
- 1 cup diced carrots
- 1 1/2 cups raw jasmine rice - rinsed well until the water runs clear. You want to remove as much starch as possible so that the rice texture is less sticky.
- 1/2 cup frozen peas, thawed - I pour them under warm water and drain them thoroughly before stirring them into the rice.
- 3-4 tablespoons of wheat-free soy sauce or tamari, if gluten-free. Use low-sodium variations and adjust the amount according to your taste.
- 1 teaspoon sesame oil - to add great taste
- Green onions - for garnish, optional
- hot sauce - for garnish, optional
STEP-BY-STEP INSTRUCTIONS
- Beat eggs. Turn on the Sauté function in the Instant Pan and heat 1 teaspoon of vegetable oil. Add the beaten egg and use a spatula to push it until it is scrambled and cooked. Move the eggs to a plate and set aside. There may be an egg stuck to the bottom of the insert - that's okay at this step.
- Heat a teaspoon of vegetable oil, then add the chopped garlic. Sauté the garlic for about a minute, until fragrant. Turn off the Sauté function, then pour in a little chicken stock and use a spatula to remove the sauce. Scrape off any food debris stuck to the bottom. This will prevent burning alerts.
- Add the remaining stock, then coat the diced chicken breast, carrots, and diced rice evenly (in this order). Push the rice into the broth until it is submerged, but don't stir.
- Place the lid on the Instant Pan and set the vents to sealing. Cook on high manual pressure for 3 minutes with the keep warming setting turned off. At the end of the cooking time, let the pressure release naturally for 10 minutes, then immediately release all remaining pressure.
- Mix the soy sauce and sesame oil until the rice is evenly coated, then add the set aside peas and scrambled egg. Cover the pan on an angle for a minute or two to keep the peas and eggs warm. Serve immediately with garnishes of your choice or divide into food preparation containers. Make sure the rice is completely cold before putting it in the refrigerator. Eat in 4 days.
Source: therecipewell.com