Instant Pot Chicken Fried Rice

Recipesfull introduces to you: Rice Side Dish Recipes. (Instant Pot Chicken Fried Rice). Traditional chicken fried rice cooks faster in your electric pressure cooker. This Instant Pot® method gives you a fluffy and flavorful meal, but eliminates the need to start with already-cooked rice. You can have a wholesome version of your takeout favorite in about the same time it would take for it to be delivered to your door.

Brief

Prep 15 mins

Cook: 30 mins

Additional: 20 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Instant Pot Chicken Fried Rice

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

Mexican Rice III

Side Dish

Directions

Step 1

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.

Step 2

Meanwhile rinse rice under cool running water until water runs clear. Set aside to drain.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Nutritional Information

Instant Pot Chicken Fried Rice

Servings Per Recipe:6

Calories: 518.9

% Daily Value *

Protein: 28.9g 58%

Carbohydrates: 68.5g 22%

Dietary Fiber: 7.1g 29%

Sugars: 4.7g

Fat: 15g 23%

Saturated Fat: 3.1g 16%

Cholesterol: 136.1mg 45%

Vitamin A Iu: 6071.7IU 121%

Niacin Equivalents: 17.6mg 135%

Vitamin B6: 0.9mg 56%

Vitamin C: 45.6mg 76%

Folate: 87mcg 22%

Calcium: 85mg 9%

Iron: 4.2mg 24%

Magnesium: 138.8mg 50%

Potassium: 664.4mg 19%

Sodium: 668.1mg 27%

Thiamin: 0.5mg 49%

Calories From Fat: 134.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.