Better Than Takeout Instant Pot Fried Rice
One of my favorite ways to get new recipe ideas is the oldest idea in the book. Word of mouth. Ask close friends or family members what their TNT recipes are--aka Tried ‘N True. We have been having a lot of these conversations between ourselves in my family as of late because of the current situation.
I asked my little brother what his favorite go-to meal to cook at home for him and his wife and he said they love making a big pot of fried rice in the crockpot and it will last them for many, many meals! Typically I think of fried rice as a side but that is a really silly thought. Fried rice has so many different flavors and textures and is extremely filling with the rice and protein of your choice. Grab yourself a bowl and enjoy this delicious meal!
Fried rice is another one of those really great meals that you can kind of mix in whatever you have on hand. You could do chicken (rotisserie works really great)--in the recipe I am posting at the bottom a couple people mentioned how delicious it is to cook your chicken on the Saute mode of your Instant Pot in sesame oil, then proceed with the rest of the recipe.
You can use any combination of vegetables you have, but the most common is either a frozen bag or can of mixed vegetables with peas, carrots, corn and green beans. Then you just crack a couple eggs and scramble them if that’s something you like in your fried rice. I personally prefer chopped ham to chicken in mine, so I love crisping up some ham on the saute setting and throwing in a handful of green onions at the end if I have them on hand. This is a great way to use up a bit of lunch meat in the fridge if you are getting sick of ham sandwiches.
Another great thing about fried rice is you can just make the base and people can add whichever sauce they prefer--whether that is soy sauce, sweet and sour sauce, or even teriyaki.
My brother’s tip for the Instant Pot version is to just cook the rice separately and then stir all the other ingredients in at the end otherwise everything will be a big pile of mush. Even grown ups don’t like a plate of mushy vegetables :)
Here is the recipe my brother recommended that has 5 stars out of 5 with 48 reviews. Move over, Panda Express! You’re about to be replaced with something even better that can be made easily right at home. In pajamas. (Not that you couldn’t go through the Panda Express drive-thru in pajamas, but you see my point ;) )
2 cups white rice (rinsed)
2 cups water
3 tablespoons toasted sesame oil
1 small onion (finely diced)
10 ounces frozen green peas and carrots mixture
6 - 8 ounces diced and cooked chicken (rotisserie works great)
1 tablespoon butter
4 eggs (lightly beaten)
2 tablespoons soy sauce
1 tablespoon sesame seeds
salt and pepper to taste
garnish with sliced green onions and additional sesame seeds (optional)
Directions:
Add Recipe to Cook'n
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I asked my little brother what his favorite go-to meal to cook at home for him and his wife and he said they love making a big pot of fried rice in the crockpot and it will last them for many, many meals! Typically I think of fried rice as a side but that is a really silly thought. Fried rice has so many different flavors and textures and is extremely filling with the rice and protein of your choice. Grab yourself a bowl and enjoy this delicious meal!
Fried rice is another one of those really great meals that you can kind of mix in whatever you have on hand. You could do chicken (rotisserie works really great)--in the recipe I am posting at the bottom a couple people mentioned how delicious it is to cook your chicken on the Saute mode of your Instant Pot in sesame oil, then proceed with the rest of the recipe.
You can use any combination of vegetables you have, but the most common is either a frozen bag or can of mixed vegetables with peas, carrots, corn and green beans. Then you just crack a couple eggs and scramble them if that’s something you like in your fried rice. I personally prefer chopped ham to chicken in mine, so I love crisping up some ham on the saute setting and throwing in a handful of green onions at the end if I have them on hand. This is a great way to use up a bit of lunch meat in the fridge if you are getting sick of ham sandwiches.
Another great thing about fried rice is you can just make the base and people can add whichever sauce they prefer--whether that is soy sauce, sweet and sour sauce, or even teriyaki.
My brother’s tip for the Instant Pot version is to just cook the rice separately and then stir all the other ingredients in at the end otherwise everything will be a big pile of mush. Even grown ups don’t like a plate of mushy vegetables :)
Here is the recipe my brother recommended that has 5 stars out of 5 with 48 reviews. Move over, Panda Express! You’re about to be replaced with something even better that can be made easily right at home. In pajamas. (Not that you couldn’t go through the Panda Express drive-thru in pajamas, but you see my point ;) )
Better-Than-Takeout Chicken Fried Rice - Instant Pot Recipe
Serving size: 5
Calories per serving: 464
Ingredients:
Calories per serving: 464
2 cups white rice (rinsed)
2 cups water
3 tablespoons toasted sesame oil
1 small onion (finely diced)
10 ounces frozen green peas and carrots mixture
6 - 8 ounces diced and cooked chicken (rotisserie works great)
1 tablespoon butter
4 eggs (lightly beaten)
2 tablespoons soy sauce
1 tablespoon sesame seeds
salt and pepper to taste
garnish with sliced green onions and additional sesame seeds (optional)
Directions:
1) Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
2) Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
3) When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
4) Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
5) Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
6) When oil gets hot, add onion to the pot and saute 2 minutes.
7) Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
8) Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
9) Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
10) Serve warm with sliced green onions and additional sesame seeds for garnish (optional)
Source: recipes.instantpot.com
2) Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
3) When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
4) Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
5) Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
6) When oil gets hot, add onion to the pot and saute 2 minutes.
7) Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
8) Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
9) Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
10) Serve warm with sliced green onions and additional sesame seeds for garnish (optional)
Source: recipes.instantpot.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.pixabay.com
- www.recipes.instantpot.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
