One of the easiest things to make that has the most versatility is Chicken Fried Rice. Serve it with your favorite, whether that is beef, chicken, pork or fish. I actually like it all by itself, but adding some meat turns it into a complete meal your whole family will love!
2 Chicken Breasts, cooked and cut into small pieces
2 cups cooked Rice
5 Eggs, scrambled
1 tablespoon of Sesame Oil
2 cups Chicken Broth
1 1/2 cup of mixed Vegetables (I used Peas, Carrots and Corn)
1 tablespoon of minced Garlic
2 teaspoons of minced Ginger
5 tablespoons of Soy Sauce
2-3 teaspoons of Sesame Seeds
1-2 Tablespoons Butter
2-3 Tablespoons Green Onion, sliced
Salt and Pepper
First Cook the Chicken Breasts. I sous vide cooked them at 149 degrees for 1-2 hours, but cook however you like. Cut into bite size pieces. Then cook the eggs like you would if serving scrambled Eggs. Set aside.
Next rinse 2 cups of uncooked Rice under the faucet for a few minutes, until the water runs clear. Add Sesame Oil to Instant Pot and saute the Rice for a few minutes, stirring constantly to prevent burning. Turn off Instant Pot when done.
Next add 2 cups of Chicken Broth, Garlic and Ginger to the Instant Pot and stir. Pressure Cook on high for 12 minutes, then instantly release the pressure. Add 1-2 tablespoons of Butter and Stir.
Add the Eggs, Vegetables, and Chicken and sir well. Add a few tablespoons of Soy Sauce and Salt and Pepper to taste. Stir well and set Instant Pot to keep warm.
Serve when ready. Garnish with the Green Onion and Sesame Seeds. Enjoy!
Watch my video below where I show you how to make this recipe step by step.