Instant Pot Chicken Fried Rice

Instant Pot Chicken Fried Rice is packed with Chinese-takeout-style flavor and can be made in under 30 minutes right at home.

Course Main Course

Cuisine Chinese

Prep Time 8

Cook Time 17

Total Time 25

Servings

Calories 287kcal

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 it's ready, release the vent immediately.
Once all the steam has been released, open your IP and 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.
Set the IP to Sauté setting. Wait until it's hot and add the oil. Add in the onion and cook for 2 to 3 minutes until a bit brown.
Add the carrots and the chicken, until the chicken is seared and the carrots have softened, approximately 8 minutes.
Add in zucchini and cook for three minutes.
Continue by adding the sesame oil and the eggs and mix until cooked and scrambled. Approximately 2 - 3 minutes.
Add in the rice, the soy sauce and green onions, and mix until combined. Do not over mix the rice. Serve with optional sesame seeds.

Substitutions

Rice: Although I have used sushi rice for this recipe, you can use whatever rice you have available. Long-grain basmati rice or jasmine rice are great for making fried rice.
Vegetables: Instead of zucchini, try peas, corns, green beans, and carrots, mushroom, asparagus, cabbage, and broccoli.
Meat: Chicken works really well in fried rice; however, you can use other kinds of meat as well. Steak, pork and shrimp work well too.

Leftovers

Store in an air-tight container in the fridge for up to 3 days. Freeze for up to 3 months in an zippered bag.