In your electric pressure cooker, traditional chicken fried rice cooks more quickly. You don’t need to start with rice that has already been cooked when using this Instant Pot technique to make a fluffy and tasty dish. In roughly the same amount of time as it would take for delivery to your door, you may enjoy a healthy version of your favorite takeout food.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 egg, separated, divided
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 pound skinless, boneless chicken breast, cubed
- 2 cups long-grain brown rice
- 3 tablespoons peanut oil
- 1 cup diced fresh mushrooms
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 ½ cups low-sodium vegetable broth
- 1 (12 ounce) package frozen peas and carrots
- 1 (8 ounce) package fresh snow peas
- 1 (8 ounce) can diced water chestnuts, drained
- 1 cup chopped fresh broccoli
- 2 teaspoons ground white pepper
- 2 teaspoons sesame oil
- 2 eggs
- 1 cup fresh bean sprouts
- 3 tablespoons soy sauce, or more to taste
Instructions
- Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
- Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
- Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.
- Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.
- This timing is for brown rice. If you use white rice, set timer for 12 minutes instead of 15 minutes.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 7 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 668 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I followed this recipe faithfully. The rice was sticky and I was expecting the vegetables to be brightly coloured, not so. The colour was faded out to the point that it was difficult to distinguish from the rice and chicken. We still ate it but I am shelving this recipe and will go back to the old faithful frying pan.
Sticky and snow peas disintegrated. I’ll stick to stir fry on stove
I made a few substitutions due to lack of some ingredients not being on hand, but it still had flavor and was very tasty. Would make it again using the suggested ingredients in the recipe.
The veggies are too mushy and it needs more seasoning
was easy and tastes great.
This recipe came out great! I didn’t have all the ingredients and used Jasmine rice. My Instant Pot cooked it perfectly. Will definitely make it again.