Chinese food is a BIG craving for me. There was a time when we ordered take-out every Friday night like clockwork and I think Chinese was one of the hardest habits for me to break when we started eating healthier just because it's so good! #yum
The problem was that most take-out places load up their food with tons of salt! Trying to watch carbs and eat fresh foods proved to be really difficult with Chinese so I started making my own healthier versions and tweaked them until we were just as addicted as we were to our favorite delivery order!
The first thing you should know about this recipe is that it uses an Instant Pot and if you don't have one then stop what you are doing and go #AmazonPrime one to your door ASAP! I was so skeptical of them for the longest time and it just seemed like a glorified crock-pot to me but I ate my words on that one. I use mine almost every single day and if you are pressed for time but want to cook at home it is absolutely perfect for you!
A few tips before you begin:
-Always set your ingredients up before you cook, the extra step of having everything measured and ready to go will make cooking so much easier and more enjoyable
-You can get creative with your veggies and use fresh or frozen
-For a low carb version you can use riced cauliflower in place of white rice, same cooking time but halve your chicken broth as it doesn't need the added moisture.
-Always use a spoon or spatula to do the quick release on your #InstantPot so you don't burn your hands and don't place it directly under an overhead cabinet. That much hot steam shooting up can damage the paint/sealant on your cabinets
Instant Pot Chicken Fried Rice:
(Total Time:25 Minutes)
-1 Tablespoon sesame oil
-2 Tablespoons of butter
-1/2 white onion chopped finely
-1 Pound of boneless, skinless chicken breast cut into 1 inch pieces
-5 cloves of garlic, chopped
-1/4 Cup low sodium soy sauce
-1 1/4 Cups low sodium chicken broth
-1 Cup dry white rice
-1 package of frozen mixed vegetables (I use peas and carrots)
-1/2 Cup chopped green onions
-Add oil, butter, onion, chicken, garlic, soy sauce, chicken broth and rice to the Instant Pot and set valve to seal. No stirring needed, just layer the ingredients!
-Set on high pressure cook and time for 3 minutes. Your Instant Pot will take about 15 minutes to come to pressure and then countdown the 3 minutes.
-Cook your frozen veggies, I just tossed mine in the microwave for the suggested time
-Once your timer has ended go ahead and do a quick release on your valve (use your spoon!)
-Open your lid and mix in the vegetables and green onions and enjoy!!