Instant Pot Chicken Fried Rice
Servings: 6 servings
Calories: 342
Cost per Serving*: $1.41
Equipment
Ingredients
- 2 tb vegetable oil
- 1 tsp sesame oil (optional)
- 1 pound boneless skinless chicken breast (cubed)
- 1 cup uncooked white rice
- 2 cloves garlic (minced)
- 2 c chicken broth
- ¼ c reduced sodium soy sauce
- 28 oz bag frozen mixed vegetables
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Instructions
- Add all of the ingredients, except the vegetables, to the Instant Pot in the order listed.
- Cook on high for 3 minutes and use an instant release
- While the rice is cooking, heat the vegetables in the microwave.
- Once the rice is cooked, mix the vegetables into the pot and serve.
Notes
The sesame oil is optional but it really adds a lot of flavor to this dish.
You can use vegetable broth or water in place of the chicken broth.
You should use whatever vegetables your family will eat. I use a mix with green beans and corn and then throw in some peas. If your family will eat broccoli and carrots those will also work really well in this dish.
If you do not have an Instant Pot, cook the rice with the chicken broth by whatever method works for you. Sautee the chicken and garlic in a large skillet or wok with a tablespoon of the vegetable oil and the sesame oil. Heat the vegetables. Once everything is ready, mix all of the ingredients together in the pan with the chicken.
Nutrition
Calories: 342kcalCarbohydrates: 44gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 50mgSodium: 825mgPotassium: 651mgFiber: 6gSugar: 0.4gVitamin A: 6742IUVitamin C: 15mgCalcium: 54mgIron: 2mg
Read the full nutritional disclaimer.
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