Chicken Fried Rice

The full meal, fried in the wok: seasoned chicken, eggs, peas and carrots, and jasmine rice cooked in the Instant Pot the day before — cold, day-old rice is what makes fried rice fry instead of steam.

Makes 6–8 generous servings. Day 1: 3 minutes under pressure plus a 10-minute natural release, then the rice chills overnight. Day 2: a 10–15 minute chicken marinade, then everything fries fresh.

Day 1 — Instant Pot Jasmine Rice

• 2 cups uncooked jasmine rice
• 2 cups water
• Pinch of salt (optional)

1. Rinse the rice. Rinse the rice under cool water until the water runs mostly clear. Drain.
2. Pressure cook. Put the rice, water, and optional salt in the Instant Pot. Seal the lid and cook on High Pressure for 3 minutes.
3. Release. Let the pressure release naturally for 10 minutes, then carefully release the rest. Fluff with a fork.
4. Chill overnight. Spread the rice in a thin layer in shallow containers to cool quickly. Refrigerate within 1 hour if possible (always within 2 hours). Once the steam dissipates, cover and refrigerate overnight. Do not leave cooked rice out overnight.

Day 2 — Ingredients

For the chicken:

• 2 1/2 lbs boneless, skinless chicken breast, diced into 1/2-inch pieces — or boneless, skinless chicken thighs, diced, for more of a takeout taste
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch (optional)
• 1 tablespoon grapeseed oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

For the fried rice:

• 5–6 cups cold, cooked jasmine rice (from Day 1)
• 4 large eggs, beaten
• 1 1/2 cups frozen peas and carrots (or mixed vegetables)
• 3 cloves garlic, minced
• 3–4 tablespoons soy sauce, to taste
• 2 tablespoons grapeseed or other neutral oil, divided
• 1 teaspoon toasted sesame oil (optional)
• 3 green onions, sliced (optional)

1. Marinate the chicken. Toss the diced chicken with the 2 tablespoons soy sauce, the cornstarch, the 1 tablespoon grapeseed oil, the garlic powder, and the pepper. Marinate 10–15 minutes.
2. Cook the chicken. Heat a large wok or skillet over medium-high heat. Cook the chicken in 2–3 batches, about 5–7 minutes per batch, until browned and cooked to 165°F. Add a little oil as needed. Transfer to a clean plate.
3. Scramble the eggs. Add a little oil to the wok. Scramble the eggs until just set; remove to a plate.
4. Vegetables and garlic. Add the remaining oil and stir-fry the peas and carrots for 2–3 minutes. Add the minced garlic and cook 30 seconds.
5. Fry the rice. Add the cold rice, breaking up clumps. Stir-fry 3–5 minutes until hot, letting it sit against the pan for light browning.
6. Season and bring it together. Add 3 tablespoons soy sauce, taste, and add up to 1 tablespoon more if desired. Fold in the eggs and the cooked chicken; stir-fry 1–2 minutes until everything is piping hot.
7. Serve. Turn off the heat, add the optional sesame oil and green onions, and serve immediately.

A tip: Use a wide pan, and cook the rice in batches if the wok is crowded. Cold, day-old rice fries better than fresh warm rice. Refrigerate leftovers promptly and reheat thoroughly.