One of my favorite meals to make when there is simply nothing that sounds good is Chicken Fried Rice. It’s easy, filling and never disappoints a crowd. It’s so good that my teenager asked me to pack it as his lunch for today, so we did a Tupperware handoff in the high school parking lot during his lunch hour. LOL. For this recipe, you’ll need an Instant Pot or Pressure Cooker, but honestly you can easily adapt the recipe if you don’t have one by using pre-cooked rice.
How to make this simple yet delicious Chicken Fried Rice
Start by marinating the chicken in one tablespoon of sesame oil, the hoisin sauce, salt, pepper and a tablespoon of soy sauce for about 30 minutes.
Next, turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding the butter and sesame oil. When the butter has melted, add the diced onions, garlic and rice and sauté for another 3-4 minutes until lightly toasted. Then, add the broth, frozen vegetables, soy sauce and salt/pepper then stir well.
Place the lid on the instant pot, turn the venting knob to “sealing.” Cook the rice on high pressure for 4 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure.
While the rice is cooking, scramble the eggs in a pan and set aside. In a large skillet, cook the chicken over medium heat until done.
When the rice has finished cooking, add the chicken and eggs to the instant pot and stir to combine. Add more soy sauce and seasonings if needed.
Top the chicken fried rice with sliced green onions and sesame seeds and then serve.
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-Ashton
The Haunted Foodie
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Chicken Fried Rice
Ingredients
Equipment
Method
- Marinate the chicken in one tablespoon of sesame oil, the hoisin sauce, salt, pepper and a tablespoon of soy sauce for about 30 minutes.
- Turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding the butter and sesame oil. When the butter has melted, add the diced onions, garlic and rice and sauté for another 3-4 minutes until lightly toasted.
- Add the broth, frozen vegetables, soy sauce and salt/pepper then stir well.
- Place the lid on the instant pot, turn the venting knob to "sealing."
- Cook the rice on high pressure for 4 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure.
- While the rice is cooking, scramble the eggs in a pan and set aside.
- In a large skillet, cook the chicken over medium heat until done.
- When the rice has finished cooking, add the chicken and eggs to the instant pot and stir to combine. Add more soy sauce and seasonings if needed.
- Top the chicken fried rice with sliced green onions and sesame seeds and then serve.
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!
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