Classic, restaurant-style chicken fried rice made in only TWENTY minutes entirely in the instant pot! This one will quickly become a dinner staple.
Oh hey, guess what? My skillet is now forever fired from chicken fried rice duty.
Nothing personal, just easy-peasy, freaking amazeballs instant pot business. What can I say?
Nothing more really needs to be said. Except holy freaking cow, can we just eat a huge bowl of chicken fried rice already???
Tbh, I’m ready to go live in that bowl and call it done.
SO. Instant pot is so on rice duty today, guys. All of us instant pot people know how insanely easy it is to cook rice in the instant pot, yes?
Turns out that fried rice is kinda the same deal.
Seriously. It’s fluffy, it’s packed with ALL THE FRIED RICE things you love, and there’s chicken which basically makes it an entire meal in one.
Say hey to basically your new dinner bestie, ya’ll.
20-Minute Instant Pot Chicken Fried Rice
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Ingredients
- 1 cup uncooked long-grain white rice
- 1-1/2 cups water
- 2 tablespoons vegetable oil, divided
- 3 large eggs, lightly beaten
- 1 lb boneless skinless chicken breasts, cut into 1-in cubes
- 1 medium onion, finely chopped
- 2 medium carrots, cut into 1/2-in cubes
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon coconut sugar (or brown sugar)
- 1/2 cup frozen peas (thawed)
- 1/4 cup sliced green onions
- Salt, pepper, and additional soy sauce to taste
Instructions
- Place rice and water in instant pot. Cook on RICE/RISOTTO setting for 12 minutes, then release pressure naturally 5 minutes. Fluff rice with a fork and transfer to a large bowl to cool
- Heat 1 tablespoon oil in instant pot using SAUTE mode. Once heated, pour beaten eggs in bottom of instant pot. Use a spatula to gently lift up edges of eggs, gently folding until eggs are set. Fold eggs into quarters and carefully remove from instant pot to a cutting board. Finely chop eggs and set aside.
- With instant pot still on SAUTE mode, saute chicken, onion, carrot, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are just slightly tender. Add rice, soy sauce, vinegar, and sugar to instant pot and saute several minutes until rice is fragrant.
- Add eggs back to fried rice and season with salt and pepper to taste. Enjoy!
Brittany Audra @ Audra's Appetite says
Love making restaurant copy-cat recipes at home! 🙂
Gayle @ Pumpkin 'N Spice says
Fried rice in the instant pot?! Sign me UP! Such a great idea, Sarah! And this looks SO good, too. I love making my own fried rice so I’m definitely trying this next time!
La Ghitarra Pizza says
It’s nice recipe.Good work.Pictures looks nice.I will share to others
Emma @ Health Grinder says
What a cool idea Sarah. I’ve always cooked fried rice in the rice cooker or on the pan for leftovers. Just wondering would you know the difference in taste between fried rice using an instant pot vs. the rice cooker?
Sarah says
Hey Emma! I think the outcome of this fried rice would be a little different using a rice cooker just because a rice cooker doesn’t have a saute function on it.
Terrill says
Would love to know about how much this ends up making? What size instant pot did you use? I was thinking about doubling it as 1 C rice seems a little small. Any chance you’ve doubled it? I want it to feed 4 adults and 3 teenage boys. lol
Sarah says
Hi Terrill! This recipe feeds roughly about 4, but for 4 adults and 3 hungry teenage boys I would definitely recommend doubling it. My instant pot is a 6-qt and I think most of them are so you should have no problem doubling it. 🙂
Terrill says
Awesome! Thank you. I will try it.
Sue M says
I’ve done 3:3 of rice and water or brother and it turned out great. My 6 ft son loves fried rice so it didn’t last long. I think all I got was the 1 bowl of plain rice I took out before I made it into fried rice since I like to put butter, cinnamon sugar, and now add pumpkin spice on top. Yum lolol As long as you don’t go pass the fill line inside your pot you are good 🙂
Hazim Dayeh says
Great recipe! However, I’m not sure if it was a misprint, but I thought 1 and 1/2 cups of water, in addition to the so you sauce and the natural moisture from the chicken and veggies seemed a bit excessive. Decided to try it as listed. Sure enough, after the pressure cooking cycle, there was still too much liquid remaining. Had to cook it down, but that left the rice with too soft a texture. I would recommend taking the water down to 1 cup at most.
Melissa says
Not sure where I went wrong but this came out mushy and bland. I don’t know if it was because I used coconut aminos instead of soy sauce.
Kim Roese says
I was going to make this tonight but I’m a little confused the instructions up top (in the section that starts 1. First step is the eggs) say to cook the rice with the chicken and vegetables. The actual recipe (at the bottom with the list of ingredients) says to cook the rice first then just saute it with the chicken and vegetables. (I am afraid the carrots won’t get done just being sautéed) Which way is better?
Sarah says
So sorry for the confusion, Kim! I had to make some adjustments in the recipe. Follow the actual recipe directly below the list of ingredients. 🙂
AC says
Peas and green onions are not in the instructions?
Andrew says
Thanks, I didn’t add any more water in the last step and turned out fine, tastes decent although still a bit too moist. Also, peas and green onion are missing from the instructions?
Amy says
Tasty recipe but it was frustrating not to know how much water to put in with the rice at the end and you forgot a couple ingredients like when do I put in the green onions? And how do you keep the eggs from sticking in the pan without vegetable oil?
Amy says
This was it tasty recipe but it wasn’t Done in 20 minutes. First my exit stuck to the pan so I had to take out the pan and wash it before I put it back so how do you keep the eggs from sticking after you cook the rice? Secondly you left out some ingredients that you had on the list when you put the green onions in and how much water do you put back when you add everything together at the end?
Sarah says
So sorry for those typos, Amy! I’ve adjusted the recipe.
Tiffany says
My eggs stuck too but I didnt clean them out of the pot. Instead I put in more oil and the ingredients for the next step and the extra egg came up on own.
Jen says
Cook time 12 minutes on rice mode but total cool time is 10 Minutes ? Confused
Juli leon says
Hello! When should I add the frozen peas?
Sarah says
Hi Juli! Add the peas when you add back the cooked eggs.
Jeremy says
Great recipe!
Do you know about how many calories this is per serving?
Sue M says
I’ve done 3:3 of rice and water or brother and it turned out great. My 6 ft son loves fried rice so it didn’t last long. I think all I got was the 1 bowl of plain rice I took out before I made it into fried rice since I like to put butter, cinnamon sugar, and now add pumpkin spice on top. Yum lolol As long as you don’t go pass the fill line inside your pot you are good 🙂