Instant Pot Chicken Fried Rice

Egg-fried rice with diced chicken, peas and spring onions, using rice cooked in the pot.

TIME BREAKDOWN
Prep: 35 min
Cook: 35 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 250g long grain rice
  • 250ml cold water
  • 1 tbsp vegetable oil, plus 1 tsp for the rice
  • 400g skinless boneless chicken thighs, cut into 1.5cm pieces
  • 1 carrot, finely diced
  • 4 spring onions, sliced
  • 2 cloves garlic, crushed
  • 2cm fresh root ginger, grated
  • 3 eggs, beaten
  • 100g frozen peas
  • 3 tbsp light soy sauce
  • 1 tsp sesame oil
  • Black pepper to taste

Method

  1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

  2. Put the rice, cold water and 1 tsp oil in the inner pot. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 3 minutes.

  3. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  4. Fluff the rice with a fork and spread it out on a large tray to cool for at least 20 minutes. Wipe out the inner pot.

  5. Select Sauté and heat the 1 tbsp oil. Cook the chicken for 5 minutes, stirring, until cooked through and lightly golden. Add the carrot, white parts of the spring onions, garlic and ginger and cook for 2 minutes.

  6. Push everything to one side, pour the eggs into the empty side and scramble for 1 to 2 minutes until just set, then mix into the chicken.

  7. Add the cooled rice, peas, soy sauce and sesame oil. Stir-fry for 4 to 5 minutes until piping hot. Season with pepper, scatter over the remaining spring onions and serve.