Ingredients
- 3 teaspoons sesame oil, divided
- 2 eggs, beaten
- 1 cup finely diced yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 and 1/4 cup chicken broth
- 1-pound boneless, skinless chicken breasts, diced in small 1/2 inch pieces
- 1 cup finely diced carrots
- 1.5 cups uncooked jasmine rice, rinsed well
- 4 tablespoons coconut aminos or 3 tablespoons low sodium soy sauce
- 1/2 cup frozen peas
- 1/4 teaspoon pepper
- 2 green onions, sliced
- Optional: 1/2-1 cup bean sprouts
Instructions
- Turn the instant pot on “sauté” mode and add 1 teaspoon of the sesame oil into the pot. Once hot, use a soft spatula to push the oil around and make sure the entire bottom is coated. Pour the beaten eggs into the pot and use the spatula to scramble. Only cook to a “soft scramble” by taking the egg out and transferring to a plate just prior to it being fully cooked. This avoids the scrambled eggs from drying out and getting overcooked
- Add another 1 teaspoon of sesame oil to the instant pot. Once hot, add in the diced onion, minced garlic and minced ginger. Sauté until the onion has softened but is not quite translucent, about 2 minutes
- Turn off sauté mode and pour in the broth. Use the spatula to scrape up any of the browned bits on the bottom of the pot. Then add in the diced chicken, diced carrots and rice. Do not stir, but push the rice down to submerge in the liquid and flatten out into an even layer in the broth
- Place the lid on the instant pot and set the valve to “sealing”. Cook on manual high pressure for 3 minutes.
- While the rice is cooking, use a fork to roughly break up the scrambled egg. Don’t break it up into too small of pieces or it will disappear into the rice
- When the cook time is up, allow the steam to naturally release for 10 minutes and then flip the valve to release the rest manually
- Open the lid and fluff the rice with a fork. Add in the coconut aminos or soy sauce, pepper and remaining 1 teaspoon of sesame oil. Stir into the rice, and then stir in the peas and scrambled eggs. Taste and add more coconut aminos or pepper as desired
- Let sit for 3-4 minutes to allow the eggs and peas to heat through.
- Mix in green onions at the end, or serve garnished on top
Notes
For Vegetarian Instant Pot Fried Rice
- Swap chicken broth for vegetable broth
- Omit chicken
- Add veggies as desired (bean sprouts, green beans, sweet corn, broccoli, cauliflower, thinly sliced white onion, etc) **Add them in at step 7, place the lid on the instant pot to retain more heat and let it sit for a few minutes longer to warm the frozen vegetables
Substitutions
- You can substitute a 12-ounce bag of frozen mixed vegetables for the carrots and peas. (Add them in at step 7, place the lid on the instant pot to retain more heat and let it sit for a few minutes longer to warm the frozen vegetables)
- Add veggies as desired (bean sprouts, green beans, sweet corn, broccoli, cauliflower, thinly sliced white onion, etc) **Add them in at step 7, place the lid on the instant pot to retain more heat and let it sit for a few minutes longer to warm the frozen vegetables
- If using basmati rice, cook on manual high pressure for 4 minutes instead of 3.
- Do not use brown rice
Find it online: https://healthyheartyrecipes.com/instant-pot-chicken-fried-rice/