Prep Time: 10 mins | Cook Time: 6 mins | Inactive Time: 20 mins | Total Time: 36 mins | Yield: 4 Servings
This recipe was made easy with the use of an Instant Pot! Chicken, rice, and eggs in one serving? It doesn’t get any better than that! You can eat this pretty much any time of the day. Enjoy!
Ingredients:
1 1/2 c uncooked jasmine rice, rinsed very well until water runs clear
1-pound uncooked chicken breast, 1/2-inch dice
1/2 c frozen peas, thawed
3-4 tbsp soy sauce or wheat-free tamari (adjust to taste)
2 tsp vegetable oil, divided
1 c diced carrots
3 cloves garlic, minced
1 tsp sesame oil
1 1/4 c chicken broth
2 Eggs, whisked
FOR GARNISH
hot sauce, and sriracha pair well (optional)
sliced green onion (optional)
Directions:
Press the “Sauté” button on the Instant Pot. Add 1 tsp of vegetable oil and allow it to become hot.
Add the beaten eggs, then scramble for a few minutes. Use a spatula to scramble them. Move them to a clean plate.
Add 1 tbsp of vegetable oil and allow it to become hot again. Add the garlic, then saute for about a minute or just until aromatic.
Turn off the “Sauté”, then add a bit of chicken broth and deglaze the pot by scraping the bottom of it.
Add the rice, chicken slices, carrots, and the rest of the chicken broth. Make sure to cover the rice entirely with the broth. Also, do not stir.
Cover and seal the Instant Pot, then press the “Manual Pressure” button and cook for about 3 minutes. Let the pressure release naturally for about 10 minutes.
Add sesame oil and soy sauce, then stir everything until the rice is completely coated.
Stir in the scrambled eggs and peas until well incorporated.
Garnish each serving with your preferred herbs.
Serve and enjoy!
Notes:
Make sure to rinse the rice well with water to remove extra starch.
Leftovers should be kept in the fridge.
Always use good quality rice for this recipe.
Ingredients
- 1 1/2 c uncooked jasmine rice, rinsed very well until water runs clear
- 1-pound uncooked chicken breast, 1/2-inch dice
- 1/2 c frozen peas, thawed
- 3-4 tbsp soy sauce or wheat-free tamari (adjust to taste)
- 2 tsp vegetable oil, divided
- 1 c diced carrots
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 1/4 c chicken broth
- 2 Eggs, whisked
- FOR GARNISH
- hot sauce, and sriracha pair well (optional)
- sliced green onion (optional)
Instructions
Press the "Sauté" button on the Instant Pot. Add 1 tsp of vegetable oil and allow it to become hot.
Add the beaten eggs, then scramble for a few minutes. Use a spatula to scramble them. Move them to a clean plate.
Add 1 tbsp of vegetable oil and allow it to become hot again. Add the garlic, then saute for about a minute or just until aromatic.
Turn off the "Sauté", then add a bit of chicken broth and deglaze the pot by scraping the bottom of it.
Add the rice, chicken slices, carrots, and the rest of the chicken broth. Make sure to cover the rice entirely with the broth. Also, do not stir.
Cover and seal the Instant Pot, then press the "Manual Pressure" button and cook for about 3 minutes. Let the pressure release naturally for about 10 minutes.
Add sesame oil and soy sauce, then stir everything until the rice is completely coated.
Stir in the scrambled eggs and peas until well incorporated.
Garnish each serving with your preferred herbs.
Serve and enjoy!
Notes
Make sure to rinse the rice well with water to remove extra starch. Leftovers should be kept in the fridge. Always use good quality rice for this recipe.
