Easy Better-Than-Takeout Chicken Fried Rice
This quick and easy chicken fried rice is loaded with juicy chicken, peas, carrots, scrambled eggs, and seasoned rice—all made faster than takeout in one skillet.
Equipment
- 1 Pressure Cooker or Skillet large size
Ingredients
Main Ingredients
- 2 tablespoons Sesame oil
- 2 tablespoons Canola or vegetable oil olive oil works too
- 1 pound Boneless skinless chicken breasts diced
- 1 ½ cups Frozen peas and diced carrots blend don’t need to thaw
- ½ cup Frozen corn optional
- 3 Green onions sliced thin
- 2 to 3 cloves Garlic finely minced
- 3 Large eggs lightly beaten
- 4 cups Cooked white long grain rice cold or use ready-to-eat pouches
- 3 to 4 tablespoons Low-sodium soy sauce
Instructions
Instructions
- Set pressure cooker to sauté mode. Heat sesame oil and canola oil until hot.
- Add diced chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove and set aside.
- Add peas, carrots, and optional corn directly from freezer. Stir for 3 to 4 minutes until heated through.
- Add green onions and minced garlic. Stir constantly for 1 minute.
- Push veggies to one side. Pour in beaten eggs and scramble until cooked. Mix with vegetables.
- Return chicken to pot. Add cooked rice and stir to combine evenly.
- Drizzle soy sauce and stir well. Cook for 2 to 3 minutes until hot and flavors are combined.
- Adjust salt and pepper to taste. Serve hot from the pot.
Notes
This recipe works just as well in a large skillet or wok. Leftovers store well in the fridge up to 4 days and can be frozen for up to 3 months.