Hey there! You’re in for a treat today with one of the easiest, most satisfying dishes to whip up in your Instant Pot—Chicken Fried Rice! It’s perfect for busy weeknights, and trust me, this recipe will have you ditching takeout for good. Bonus? It all comes together in one pot, so cleanup is almost as quick as the cooking. Let’s turn dinner into something worth celebrating in under 30 minutes!
If you love a classic comfort meal with a time-saving twist, this is the recipe your weeknight dinners have been waiting for!
Why You’ll Love This Recipe
- All-in-One Wonder: Protein, carbs, and veggies—everything in one pot.
- Time-Saving: Ready in less than 30 minutes and minimal cleanup!
- Customizable: Perfect for swapping in your favorite veggies or using up leftovers.
- Family-Approved: Even picky eaters love this dish!
Ingredients Breakdown
- Chicken: I like to use chicken breast or thighs, diced into bite-sized pieces. You can substitute with shrimp or tofu if you prefer.
- Rice: Day-old white rice works best, but you can also use jasmine or basmati for extra aroma.
- Vegetables: Frozen peas and carrots are a lifesaver, but feel free to add bell peppers, corn, or even broccoli.
- Soy Sauce: Adds that signature salty-savory flavor. Tamari works well for a gluten-free option.
- Sesame Oil: A drizzle at the end gives it an irresistible nutty finish!
- Eggs: Whisked and scrambled directly in the pot for a boost of protein and texture.
- Aromatics: Minced garlic and chopped onion to build the base flavor.
Pro Tip: Use chilled, leftover rice for the best texture and to avoid mushiness. If you’re working with freshly cooked rice, spread it on a baking sheet and let it cool for 15 minutes before using.
Step-by-Step Instructions
- Set your Instant Pot to sauté mode. Once heated, add a drizzle of vegetable oil and cook the diced chicken until it’s no longer pink. Remove and set aside.
- Add a bit more oil to the pot and toss in the minced garlic and onions. Sauté until fragrant, about 2 minutes.
- Add the frozen peas and carrots, stirring to combine, and let them cook for another 2-3 minutes.
- Push the veggies to one side and crack the eggs into the pot. Scramble until just set, then mix into the veggies.
- Return the cooked chicken to the pot, followed by the cooked rice. Pour in the soy sauce and give everything a big stir to coat.
- Drizzle with sesame oil, sprinkle some chopped green onions on top, and let the flavors meld for about 1-2 minutes.
- Switch off the sauté mode and serve it all up warm!
Chef’s Tips and Tricks
- Freeze Your Rice: Keep portions of cooked rice in the freezer so you’re always ready to make this recipe without prep time.
- Don’t Skip the Sesame Oil: It’s a game-changer for that authentic fried rice flavor!
- Avoid Overcrowding: If the pot feels too packed, sauté the veggies and eggs in batches before combining them—it’ll taste fresher and prevent steaming.
Recipe Variations and Serving Suggestions
- Spice Lovers: Add a pinch of red chili flakes or drizzle on sriracha for some heat.
- Vegetarian Version: Swap the chicken for tofu or just go heavy on the veggies.
- Garnish Ideas: Sprinkle with sesame seeds, more green onions, or a squeeze of lime for an extra pop of freshness.
- Pair it With: Serve alongside egg rolls, dumplings, or a light cucumber salad for a full meal experience.
FAQs
Can I use freshly cooked rice?
Yes, but let it cool completely before adding to avoid a mushy texture. Chilling it in the fridge for an hour helps!
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop with a splash of water to revive the texture.
Can I freeze it?
Absolutely! Portion into freezer-safe bags or containers. Reheat directly from frozen or let thaw overnight in the fridge.
Chicken Fried Rice Recipe Card
Instant Pot Chicken Fried Rice
Servings: 4 | Prep Time: 10 mins | Cook Time: 15 mins
- 2 chicken breasts, diced
- 3 cups cooked, day-old rice
- 1 cup frozen peas and carrots
- 3 tbsp soy sauce
- 2 eggs, whisked
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp sesame oil
- Vegetable oil for sautéing
- Chopped green onions (optional, for garnish)
- Set your Instant Pot to sauté mode and cook the chicken until no longer pink. Remove and set aside.
- Sauté garlic and onions, then add frozen peas and carrots.
- Scramble the eggs in the pot, then mix in veggies.
- Add rice, soy sauce, sesame oil, and chicken. Stir to combine and cook for 2 minutes.
- Serve warm and garnish with green onions if desired.
I hope this recipe becomes a fast favorite in your kitchen! If you give it a try, let me know how it turned out in the comments below. And don’t forget to tag your recreations with #TheKitchensAid on social media—I’d love to see your delicious creations!
