Instant pot chicken fried rice
My instant pot chicken fried rice is a healthy version of the takeaway classic. Just as tasty and in my opinion, even better!
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Servings: 6
Calories: 601kcal
Ingredients
- 500 g Long grain rice (rinsed and drained)
- 2 tbsp Sunflower oil Most vegetable oils will work.
- 4 Large Eggs (whisked)
- 1 Medium Onion (roughly chopped)
- 4 Cloves Garlic (roughly chopped)
- 1 Whole Pepper (bell pepper) - roughly chopped Any colour.
- 200 g Carrots (roughly chopped)
- 600 g Chicken breast (diced)
- 500 ml Chicken stock Vegetable stock or water would also be good.
- 150 g Frozen peas
- 4 tbsp Soy sauce
- 1 tbsp Sesame oil (toasted)
Instructions
- Set the instant pot to saute and add 1 tbsp of the oil to the inner pot. When the oil is hot add the whisked eggs. Scramble the eggs until fully cooked.
- Remove the scrambled egg and set aside.
- Add another tbsp of oil and then fry the onion until softened (around 3 minutes). Now add the garlic, pepper and carrots.
- Add the chicken and fry until roughly browned. Now add the rinsed rice.
- Add the chicken stock and thoroughly deglaze the pot. Put the lid on and set on high pressure for 3 minutes.
- Leave under pressure for a further 10 minutes and then do a quick release. When the pin drops, remove the lid and stir everything together.
- Add the peas, soy sauce, sesame oil and reserved scrambled eggs. Mix everything together and then put the lid back on loosely. Leave for a couple of minutes to warm through the peas and egg.
- Remove the lid. Stir once more. serve and enjoy.
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Nutrition
Serving: 1g | Calories: 601kcal | Carbohydrates: 79g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 686mg | Potassium: 808mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8153IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 2mg