chicken fried rice

This restaurant-style Instant Pot Chicken Fried Rice is a fast, budget friendly and delicious one-pot meal! You need simple ingredients like chicken, rice, frozen veggies, eggs and only 20 minutes of your time. Perfect lunch or dinner meal! It is better than take out chicken fried rice.

INSTANT POT CHICKEN FRIED RICE

Basmati rice

Chicken breast

Water- 2 1/4 cup

Frozen mixed veggies

Eggs

Garlic cloves

Oyster sauce- 2 tbsp.

Sesame oil– 6 tbsp.

Vegetable oil- 3 tbsp.

Black sesame seeds– 2 tsp. or as needed

Turn on the Instant Pot, add 2 tbsp. of sesame oil into the pot, add the soaked Basmati rice, pour the water, seal the lid and choose &#8220;Pressure Cooker&#8221; mode High. Set time +/- for 4 minutes. Once it is cooked, press &#8220;Cancel&#8221; and allow quick pressure release.

Transfer the cooked rice into a large bowl.

Clean the pot. Choose &#8220;Pressure cooker&#8221; mode for 3 min. Heat 4 tbsp. of sesame oil and 3 tbsp. of vegetable oil, add chicken, seal the lid and cook. When the time is up, press &#8220;Cancel&#8221; and allow quick pressure release.

Choose &#8220;Saute&#8221; mode and set time +/- for 10 minutes.Add the veggies and garlic to the pot and saute a few minutes.

Push the ingredients to one side of the pot and add beaten eggs. The moisture from veggies will prevent the eggs from sticking to the bottom of the pan.

Cook, stirring eggs constantly, until the eggs are cooked, then mix with the chicken and veggies.

Add the soy sauce and oyster sauce and mix.

Chicken fried rice is the comfort dish of Chinese food. This classic take on the favorite is easy to make and makes the perfect lunch or dinner. 

Chicken Fried Rice

olive oil

chicken breasts (about 1 1/2 lb.)

Kosher salt

black pepper

onion,

carrots,

garlic,

tbsp. ginger

c. cooked white rice (preferably leftover)

c. frozen peas

eggs,

tbsp. low-sodium soy sauce

green onions, thinly sliced

I grilled the chicken in advance and used a tiny dash of five spice powder and also some white pepper to jazz up the flavor. This also goes well with leftover pork tenderloin or steak in place of the chicken. Try to use sticky rice from a rice cooker and keep the mixing in the wok to avoid adhesion to the pan. A very delicious dish for all seasons 🙃

I love chicken fried rice and this was a great recipe to finally try and make it at home. Very easy and quick to make and everyone loved it and said was better than what we get at the restaurant.
I think next time I will add some pineapple and red pepper flakes to kick up the heat. Thanks for the great video and yes you definitely need a bigger pan.:-)

Really, really good. I used some leftover turkey I had from Christmas that was sitting in the freezer instead of chicken, plus I added some bell peppers and mushrooms for extra veggies. I knew that all the ingredients wouldn’t fit in a pan, so I made it in a large pot. Will be making this again!

I just made two batches of this to share with both my daughters’ families.  It was a huge hit.   So fresh and tasty.  Definitely will make it again with shrimp.   Thank you.

5 stars, I make the recipe and it came out delish!!

This was great! I made free and easy with which veggies I used, but I think that it would work with any combination. It is definitely going to become my fall back fried rice recipe!

Very bland even after adding more soy sauce. Calls for way too much rice. Had to do half of that.

Whenever we go to Asian Restaurants my husband orders fried rice dishes.  Not sure why it took me so long to try it at home.  We're minimizing our grocery trips so I used some high quality canned chicken I get at Costco, skipped the peas, and unfortunately had to use ginger powder but still it turned out great.  The directions are very clear and it tasted just as we expected.  I can see lots of options for substitutions which will make this a nice dish in our rotation.

Easy, quick and delicious! I had thawed a pork chop and used that instead of chicken.  Will make this again - my best recommendation.

Awesome recipe...5 Stars! This is a favorite of my three children and I alway make sure to have all ingredients on hand at all times! One of my favorite go to meals when I’m in a pinch! Thank you!!

I halved it because there is just the two of us.  It was delicious!

YUM!! This was soooo good & lots of leftovers for lunch tomorrow!

I loved this recipe so much, I took tortilla shells, filled it with the chicken fried rice, rolled it up enchilada style and put it in a baking dish. Poured a can of cream of chicken soup over it, then baked it for 35 minutes at 350. It was perfect! And the leftover enchiladas were put into baggies with a spoonful of the gravy over them and frozen. Easy to reheat as needed. Since I live alone, making a meal for four leaves plenty of leftovers. These are great!

Anyone else cringe at the size of that pan? LoL

https://streaming.hearstdigitalstudios.com/24d4a167-bcb2-4b30-b41d-0c08805b446d/video_rover_16x9_1080p_hd_1588019494_74470.mp4

Easy, delicious, and nutritious, chicken fried rice is a low-maintenance trifecta that'll make "take-out" a thing of the past.

Classic Chicken Fried Rice Is A Bite Of Leftover Heaven

This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.

chicken breast

soy sauce

cornstarch

sesame oil

water

sugar

soy sauce ((or

salt ((or

white pepper ((to taste))

canola oil ((divided))

eggs

onion

rice

mung bean sprouts

scallion

shaoxing wine

Combine the chicken and marinade ingredients and set aside while you prepare the rest of the ingredients.

Next, combine the hot water, sugar, soy sauces and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking. If you have questions about light and dark soy sauce, be sure to check out our Chinese sauces, vinegar, and oils ingredient page.

Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.

Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. You can even start scooping them up when they look like they are almost done and set aside. They will continue to cook in the bowl and you will cook them again in the rice. I'm only harping on this because you don’t want dried egg bits in your chicken fried rice!

Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken to your marinade bowl and set aside.

With the wok over medium high heat, add another tablespoon of oil and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet––which will make frying it difficult.

Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time. Now add the chicken and any juices from the bowl you set aside earlier and stir fry for another minute.

Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hay" that you taste when you get fried rice from a good Chinese restaurant.

Recipe video above. A fully loaded, completely delicious Chicken Fried Rice! Serve it as a side - or have it as a main! (See here for a classic side dish Fried Rice).

tbsp oil (, peanut, vegetable

eggs (, lightly whisked)

(5 ounces) chicken breast

garlic (, minced)

onion (, finely chopped)

(4 ounces) bacon (, excess fat trimmed, chopped (Note 1))

carrot* (, peeled and diced 0.75cm / 1/3")

corn* ((or can or fresh))

peas*

(packed) cooked white rice (, day old (Note 2))

onions

2.5 tbsp Chinese cooking wine

tbsp oyster sauce ((Note 4))

tbsp light soy sauce ((Note 5))

tsp sesame oil (, optional)

tsp white pepper (, optional)

Sauce &amp; chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.

Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.

Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.

Cook until bacon is light golden - about 1 1/2 minutes.

Add vegetables (still frozen is fine). Cook for 1 minute.

Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.

Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.

Add egg and green onion, toss through to disperse then remove from heat.

Serve immediately!

Amazing chicken fried rice that is better than take out! This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!

Better than Takeout Chicken Fried Rice

vegetable oil

chicken (cut into small pieces)

rice *

Tbs sesame oil

frozen peas and carrots (thawed)

soy sauce (more

eggs (lightly beaten)

In a large skillet or wok, add vegetable oil and soy sauce.  Add in the chicken and cook until lightly brown and cooked throughout.  Remove and set aside.

Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

https://content.jwplatform.com/videos/YOMS8V5h.mp4

Fried Rice Square

How to make the best chicken fried rice at home! Don&#039;t forget to check out my step by step photos and tips above!

veggie oil

tbsp sesame oil

eggs (whisked)

lb chicken breast

carrots

peas

garlic (minced)

salt and black pepper

green onions (thinly sliced)

soy sauce (plus more to taste)

Heat a tablespoon of butter or oil in a large skillet over high heat then add the whisked eggs, scramble and set aside.

Warm two more tablespoons of butter or oil in the skillet then add the chicken. Season with salt and pepper and cook until cooked through and slightly browned.

Remove chicken and set aside then add the sesame oil, onion and carrots and cook for about 5 minutes while stirring.

Once softened add the garlic and cook a minute or until fragrant then add the frozen peas and continue stirring until warmed through.

Move to the side then add the rice, chicken and egg. drizzle with soy sauce, mix, and continue to cook for 3-4 minutes to fry the rice.

Season with more soy sauce to taste then add the green onion and serve.

Chicken Fried Rice is one of our go-to EASY 30-minute meals. Fried Rice is perfect for meal prep and a genius way to use leftovers. It's actually even better with leftover rice.

lb chicken thighs (boneless, skinless and trimmed)

tsp sea salt

tsp black pepper

Tbsp oil

soy sauce ((or GF Tamari)

tsp sesame oil (or

oz frozen peas and carrots (fully thawed)

Prep all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs.

Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.

Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.

Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well.

Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.

https://www.youtube.com/watch?v=Zk2aJoFZIaY

Chicken Fried Rice is one of our go-to EASY 30-minute meals. Easy Fried Rice is perfect for meal prep and a genius way to use leftovers!
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Easy Fried Rice Recipe Ingredients:
    ►1 lb boneless skinless chicken thighs, trimmed
    ►1/2 tsp salt
    ►1/4 tsp black pepper
    ►3 Tbsp extra light Olive oil, or high heat cooking oil to sautee
    ►4 large eggs, beaten with a fork
    ►5 cups cooked, cooled rice*
    ►2 Tbsp soy sauce, or added to taste
    ►1 1/2 tsp sesame oil
    ►12 oz frozen peas and carrots, thawed
    ►1/4 cup green onion, chopped

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Chicken Fried Rice - EASY DINNER under 30 Minutes

A quick and easy Chicken Fried Rice recipe using leftover roast chicken.

Easy Chicken Fried Rice

tbs oil

500 g chicken (leftover roast chicken is fine, chopped into small chunks)

brown onion (thinly sliced)

garlic (or 1tsp minced garlic, minced)

peas/corn (frozen)

rice (cooked and cold)

soy sauce (add more or less depending on your preferences)

tbs sweet chilli sauce

Cook rice according to packet instructions and place into the fridge to cool completely.

Heat oil in a wok or frying pan over medium heat.

Add chopped up leftover chicken (or diced chicken breast) and chopped onion.

Stir it until the onion becomes translucent and the chicken has heated through.

Add the garlic and stir until fragrant.

Add the frozen peas and corn and stir for 30 seconds.

Push your chicken and onion over to one side of your pan or wok.

Beat the eggs in a small bowl and pour them over the empty side of the pan. Allow to set and then use a knife to cut the egg into strips (alternatively you can just break it all up with a wooden spoon).

Mix the egg in with the chicken and vegetables.

Add 1 cup of cold rice at a time and stir until heated through and combined.

Add the sauces and mix well.

Serve immediately with an extra drizzle of soy sauce.

This chicken fried rice is tender seasoned chicken breast pieces stir fried with scrambled eggs, vegetables and  white rice. A quick and easy main course or side dish that’s even better than what you’d get from your favorite Chinese restaurant!

vegetable oil (divided use)

chicken breasts

onion (finely chopped)

carrots (peeled,

peas (thawed)

garlic

white rice (long grain works best)

soy sauce (low sodium is fine)

salt and pepper

Heat 2 teaspoons of oil in a large pan over medium high heat. Season the chicken pieces with salt and pepper to taste.

Place the chicken in a single layer in the pan. Cook for 4-5 minutes or until chicken is browned and cooked through. You may need to work in batches.

Remove the chicken from the pan and cover with foil to keep warm.

Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until veggies are softened.

Add the garlic and cook for 30 seconds.

Remove the vegetables from the pan, then cover with foil to keep warm.

Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.

Add the rice, chicken, reserved cooked veggies and peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.

Sprinkle green onions over the top of the rice mixture, then serve.

Fried rice that doesn't require home delivery and wait-time? That's our kind of quick and easy midweek meal.

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