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Chicken Fried Rice

Chicken Fried Rice


  • 2 cups White Rice rinsed
  • 2 cups Water
  • 3 Tbsp. Toasted Sesame Oil
  • 1 small Onion finely diced
  • 10 oz. Frozen Peas and Carrots mixture
  • 6-8 oz. Diced, Cooked Chicken
  • 1 Tbsp. Butter
  • 4 Eggs
  • 2 Tbsp. Soy Sauce


  • Add the rinsed rice and water to the Instant Pot, and set the valve to SEALING.
  • Set IP to PRESSURE COOK on HIGH for 4 minutes.
  • Do a NATURAL RELEASE for 10 minutes, then quick-release the remaining pressure.
  • Fluff the rice, and remove to a separate bowl.
  • Set the IP to SAUTE.
  • Add the Toasted Sesame Oil to the Instant Pot.
  • When oil gets hot, add the Onion and saute for about 2 minutes.
  • Add the Peas and Carrots, the Diced Chicken, and the Butter to the pot, stir for 2 minutes, keeping anything from sticking.
  • Lightly beat the eggs in a bowl.
  • Push the IP ingredients to the side, then add beaten eggs to the empty side.
  • Cook the eggs, stirring constantly, until the eggs begins to set, then fold them into the rest of the ingredients until well mixed.
  • Turn off the IP and fold in the cooked Rice and Soy Sauce.