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Instant Pot Fried Rice
Easy fried rice recipe that's made entirely in the Instant Pot!
Course
Main Course, Side Dish
Cuisine
American, Chinese
Prep Time
15
minutes
minutes
Cook Time
23
minutes
minutes
Time to Pressure
10
minutes
minutes
Total Time
48
minutes
minutes
Servings
6
servings
Calories
426
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
2
cups
uncooked sushi rice
rinsed
3
cups
of water
2
tablespoons
vegetable oil
3
tablespoons
white onion
finely chopped
2
medium carrots
peeled and diced
2
medium zucchini
diced
1
tablespoon
sesame oil
1
pound
boneless, skinless chicken breast
in bite-sized pieces
2
large eggs
⅓
cup
soy sauce
3
tablespoons
green onions
chopped
Garnish with sesame seeds
optional
Instructions
Wash the rice and add it to the instant pot together with the water.
Close and secure the lid, making sure the vent is closed.
Cook on high, pressure-cook for 11 minutes.
When the cooking time has finished, do a controlled quick release to release the pressure.
Unlock the lid, and open your Instant Pot.
Fluff the rice with a fork, remove and place in a separate bowl.
Wash the instant pot to begin sautéing the rest of the ingredients.
Press sauté.
Once it's hot, add the oil to the inner pot.
Add in the onions, and cook for 2 to 3 minutes until softened.
Add in the carrots and the chicken, until the chicken is seared and the carrots have softened, approximately 8 minutes.
Then add in the zucchini, and cook for three minutes.
Adding the sesame oil and the eggs and mix until cooked and scrambled, approximately 2 to 3 minutes.
Add in the cooked rice, soy sauce, and green onions, and mix until combined. Do not over mix the rice. Press cancel.
Serve immediately.
Optional garnish with white sesame seeds and sliced green onion.
Nutrition
Serving:
1
serving
|
Calories:
426
kcal
|
Carbohydrates:
56
g
|
Protein:
25
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
103
mg
|
Sodium:
853
mg
|
Potassium:
626
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
3659
IU
|
Vitamin C:
15
mg
|
Calcium:
42
mg
|
Iron:
2
mg