What to Eat Wednesday: Easy Instant Pot Chicken Fried Rice

Per serving: 462 Calories • 51.9g Carbs (4.4g Fiber) • 13g Fat • 35.3g Protein

Ingredients

Ingredients scaled to: 4 servings

• 2 chicken breasts

• 1 cup of brown rice

• 1 cup of water

• 2 eggs

• 2 cups of frozen peas and carrots

• 1 cup from can of sweet kernel corn (drained)

• 4 tbs coconut aminos

• 2 tbs sesame oil

Instructions

1. Take 2 chicken breasts and slice thin. Add 2 tsp of Siracha and mix, set aside.

2. Slice half of an onion and mince 2 cloves of garlic and set aside.

3. In pot: 1.5 cups medium grain brown rice, 1.5 cups of water. Put both ingredients in instant pot and pressure cook for 15 minutes.

4. Natural Pressure Release for 5 mins and then quick release remaining pressure.

5. Add 2 tbs olive oil to IP and turn it on sauté.

6. Once heated, add chicken and brown all sides. Once done, remove from pot and set aside.

7. Add sesame oil in pot; once hot, add onion and garlic sauté for 1 min.

8. Add corn, peas, and carrots and sauté for 2 mins.

9. Move veggies to one side of pot and add eggs. Stir constantly to prevent eggs from sticking.

10. Once done mix in with veggies and add chicken. Stir in rice and add coconut aminos.

11. Enjoy!