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Takeout style Chinese chicken fried rice

Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice that's even better than any Chinese take-out. It's loaded with soy doused chicken, veggies and fried rice sauces that are so iconic to this dish. This Chicken Fried Rice is perfect for catering a huge crowd & makes a great lunchbox recipe.
5 from 1 vote
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Course: Main Course
Cuisine: Chinese
Keyword: Chicken Fried Rice, Chicken Fried Rice Instant Pot,, Copycat Chicken Fried Rice, How to make Chicken Fried Rice in Instant Pot, Instant Pot Chicken Fried Rice, Takeout style Chicken Fried Rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Natural Pressure Release Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 484kcal
Author: Meghna

Ingredients

  • 1 pound boneless chicken breasts made into bite size pieces or boneless chicken thighs
  • 1-1/2 cup Jasmine Rice rinsed well
  • 3 large eggs whisked
  • 3/4 cup cubed carrots
  • 1/2 cup green peas I used frozen thawed
  • 3 stalks Scallions chopped
  • 6 cloves garlic finely chopped
  • 3 + 2 tbsp Sunflower oil or any neutral oil
  • 1 tsp Sesame Oil I used Chili Sesame Oil
  • Salt (to taste)

Sauces for Marinating Chicken

  • 1.5 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce or Tamari
  • 1 tsp Worcestershire sauce
  • 1 tbsp Chili garlic sauce provides a slight heat

Sauces for the Chicken Fried Rice

  • 1.5 tbsp Dark Soy Sauce
  • 2 tbsp Light Soy Sauce or Tamari

Liquid

  • 1.5 cups chicken broth

Instructions

Flash Marinate the Chicken Pieces

  • Dice the chicken into bite size pieces, clean them and pat them dry completely with the help of kitchen towels.
  • Next, add all the Sauces from "Sauces for Marinating Chicken" mentioned above. Coat the chicken pieces well and set aside.

Make Scrambled Eggs

  • Set the Instant Pot on SAUTE & keep it on NORMAL until it becomes sufficiently hot (about 5 mins). Than, lower the heat setting to LOW.
  • Add 3 tbsp oil and pour the whisked eggs, stir vigorously and continuously scraping the sides of the pot. Do this until you get nice and fluffy scrambled eggs. The eggs won't stick at the bottom and the heat transition will cook them perfectly. Set them aside.

How to make Chicken Fried Rice in Instant Pot?

  • Increase the heat setting back to NORMAL. Add the rest of the 2 tbsp oil.
  • Add the garlic and saute until just fragrant. Approximately 1 minute.
  • Next, gently release the flash marinated Chicken pieces and lightly fry them until they become opaque.
  • Pour the chicken broth and de-glaze the pot very well with the help of your spatula so that there are absolutely no bits and crumbs stuck at the bottom of the steel pot. Add Salt.
  • Now add the rinsed Jasmine Rice and mix gently with the rest of the ingredients in the pot. Do not stir too much. The rice grains should be submerged in the broth.
  • Throw in the cubed carrots and spread them on top of the rice.
  • CANCEL the SAUTE function.
  • Close the lid of the Instant Pot and seal the valve. PRESSURE COOK on HIGH for 3 minutes.
  • Once the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for 10 minutes of NATURAL PRESSURE RELEASE (NPR).
  • Than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
  • Gently fluff the fried rice with the help of a fork. The rice will be little soft and moist at this point as it is very hot. It will gain the perfect texture once the trapped heat escapes.
  • Add the thawed peas (Read NOTES below) and the chopped scallions. Give everything a good mix but gently.
  • Add the Sauces from "Sauces for Chicken Fried Rice" mentioned above and also the sesame oil. Give everything a good mix. Add back the scrambled eggs and give a gentle mix.
  • Allow the Chicken Fried Rice to rest for at least 5-10 mins for the best texture and flavor.
  • Enjoy with Chili Garlic Sauce or Sriracha Sauce! (Read NOTES below).

Video

Notes

  1. Measuring Units Used, 1 Cup = 240 & 1 teaspoon = 5 ml.
  2. Rinse the Jasmine Rice well to avoid sticky, gummy rice. The surface starch will rinse out and make the rice fluffy and light.
  3. You can use your prefered brands of sauces.
  4. I don't have Worcestershire Sauce, what can I use instead? You can use Hoisini Sauce or just skip using any.
  5. For the best Umami flavors use the dark soy sauce.
  6. Tamari is the best gluten free alternative of light soy sauce.
  7. Soy Sauce contains salt so do add the salt carefully in the recipe. Otherwise you'll end up with salty fried rice.
  8. Sub Chicken Broth with veggie broth or normal water.
  9. What other veggies you can add? Sweet Corn, smallish chopped broccoli, cabbage, green beans.
  10. Can I use Brown Rice? No you can't use brown rice for today's recipe. Brown rice has different cooking time.
  11. If you prefer spicy food you can add a couple spoons chili garlic sauce or hot sauce to the fried rice along with the soy sauces.
  12. Quick method to thaw frozen peas: Leave them in warm water for sometime.
  13. If adding fresh peas from the pod: Add them along with the carrots.
 
Calorific details are provided by a third party application & are to be used as indicative figures only.
 
Nutrition Facts
Instant Pot Chicken Fried Rice
Amount Per Serving
Calories 484 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Cholesterol 212mg71%
Sodium 1506mg65%
Potassium 773mg22%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 4g4%
Protein 34g68%
Vitamin A 4474IU89%
Vitamin C 19mg23%
Calcium 66mg7%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 484kcal | Carbohydrates: 28g | Protein: 34g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 212mg | Sodium: 1506mg | Potassium: 773mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4474IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 2mg