EASY CHICKEN FRIED RICE RECIPE: HOW TO MAKE IT
After my first child was born, I needed meals that were satisfying and fast. This easy chicken fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining 1 tablespoon olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining 2 tablespoons sesame oil.
Nutrition Facts : Calories 548 calories, FatContent 25g fat (5g saturated fat), CholesterolContent 163mg cholesterol, SodiumContent 934mg sodium, CarbohydrateContent 43g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 38g protein.
BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES
Provided by Chop Secrets
Total Time 30 minutes
Yield 6 - 8 minutes
Number Of Ingredients 12
Steps:
- Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
- Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
- When oil gets hot, add onion to the pot and saute 2 minutes.
- Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
- Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
- Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
- Serve warm with sliced green onions and additional sesame seeds for garnish (optional)
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After my first child was born, I needed meals that were satisfying and fast. This easy chicken fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York
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