Instant Pot Chicken Fried Rice

foodiesterminal.com

Judy Donnelly

1 pound boneless chicken breasts made into bite size pieces (or boneless chicken thighs)

1-½ cup Jasmine Rice (rinsed well)

3 large eggs (whisked)

¾ cup cubed carrots

½ cup green peas (I used frozen thawed)

3 stalks Scallions (chopped)

6 cloves garlic (finely chopped)

3 2 tbsp Sunflower oil (or any neutral oil)

1 tsp Sesame Oil (I used Chili Sesame Oil)

Salt (to taste)

Sauces for Marinating Chicken

1.5 tbsp Dark Soy Sauce

1 tbsp Light Soy Sauce (or Tamari)

1 tsp Worcestershire sauce

1 tbsp Chili garlic sauce (provides a slight heat)

Sauces for the Chicken Fried Rice

1.5 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce (or Tamari)

Liquid

1.5 cups chicken broth

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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