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Home » Recipes » Instant Pot » Instant Pot Chicken Fried Rice Meal Prep Bowls

Instant Pot Chicken Fried Rice Meal Prep Bowls

6/14/22

Jump to Recipe Pin Recipe

These Instant Pot Chicken Fried Rice Meal Prep Bowls come together in one pot – all you need is rice, chicken and frozen veggies!

Instant Pot Chicken Fried Rice Meal Prep Bowls-8

Ingredients and substitutions

  • Butter – butter keeps the rice fluffy, but is optional to the dish. If you want the same effect but would rather not use butter, then you can use olive oil.
  • Garlic – fresh minced garlic is best but jarred minced garlic can also be used.
  • Chicken breast – chicken thighs will also work in place of chicken breast and will probably be a juicier cut of meat.
  • Chicken broth – use a vegetable broth in place of chicken if you’re in a pinch.
  • Soy sauce – coconut aminos or tamari are great substitutes for soy sauce.
  • Jasmine rice – use any rice that you prefer like basmati or brown rice, just keep in mind that using a different kind of rice will alter the cooking times.
  • Frozen vegetables – use any frozen vegetable blend that you prefer.
  • Green onions – to garnish.
Instant Pot Chicken Fried Rice Meal Prep Bowls-8

How to make chicken fried rice

  1. Add the first 6 ingredients to the Instant Pot in order.
  2. Cook on high pressure for 3 minutes.
  3. Do a quick release of the pressure.
  4. Microwave the frozen veggies.
  5. Stir in the veggies and green onions.
  6. Serve and enjoy!

Instant Pot Chicken Fried Rice Meal Prep Bowls-8

What goes well with chicken fried rice?

The great thing about this recipe is that you have all the components of a meal in one bowl with grains, veggies and protein. I typically like to eat these bowls on your own, but feel free to serve them with a side dish of your choosing. Egg rolls, dumplings or steamed broccoli would all be great with this recipe! You could even scramble or fry an egg and add it on top.

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Instant Pot Chicken Fried Rice Meal Prep Bowls-8

Frequently Asked Questions

Is chicken fried rice healthy?

The chicken fried rice you get from your favourite takeout restaurant generally isn’t healthy. It’s usually packed full of preservatives and sodium. My version is a lot healthier and uses whole fresh ingredients including chicken breasts.

How many calories are in this recipe?

There are 325 calories per serving in this chicken fried rice dish, which is significantly less than restaurant versions. For example, one serving of Panda Express’ fried rice side dish has 520 calories – and that doesn’t even include the chicken!

What's the best rice to use?

I like using jasmine rice for this recipe because I find that it cooks the best in the Instant Pot. That being said, you can use another white or brown rice variety of your choice. Remember that using another kind of rice like brown rice will change the cooking time.

Instant Pot Chicken Fried Rice Meal Prep Bowls

Storing and reheating

This chicken fried rice will last in the fridge for up to 5 days, making it the perfect meal prep recipe! All you have to do is transfer the rice from the Instant Pot to airtight containers once the rice has cooled down. I recommend storing the dish in individual servings in the fridge because it makes heating up your lunch that much easier!

To reheat this chicken fried rice, take your serving out of the fridge and heat it up straight from the container in the microwave for 1-2 minutes. Make sure to sprinkle some water over the rice to ensure that it doesn't dry out when reheating.

Freezing this recipe

You can also freeze the chicken fried rice for a quick meal later in the month. The dish will last in the freezer for up to 3 months to ensure freshness. After the rice has cooled down completely, transfer it into airtight containers in individual portions.

When you're ready to enjoy your fried rice, defrost the chicken in the fridge overnight before reheating. You can also reheat it from frozen – just sprinkle some water over top of the rice to keep it from drying out then microwave the dish for 5-6 minutes, stirring halfway through.

Instant Pot Chicken Fried Rice Meal Prep Bowls

More Instant Pot recipes

  • Sweet and Sour Pineapple Chicken
  • Caribbean-Inspired Chicken & Rice
  • Red Curry Chicken Noodles

Meal prep tools for this recipe

  • The Instant Pot DUO Plus 60 is the version I use in this recipe.
  • Grab some glass meal prep bowls for your leftovers.
  • And of course I get all my free-range chicken from Butcher Box!
Instant Pot Chicken Fried Rice Meal Prep Bowls

Instant Pot Chicken Fried Rice Meal Prep Bowls

These Instant Pot Chicken Fried Rice Meal Prep Bowls come together in one pot – all you need is rice, chicken and frozen veggies!
4.7 from 56 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Asian-Inspired
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 325kcal
Author: Taylor Stinson

Ingredients

  • 3 tbsp butter
  • 4 cloves garlic minced
  • 2 chicken breasts, diced
  • 1 1/4 cups chicken broth
  • 1/4 cup low sodium soy sauce
  • 1 cup dry jasmine rice
  • 1 bag mixed frozen vegetables (I used the Green Giant blend of carrots, corn and peas)
  • 1 bunch green onions, sliced

Instructions

  • Add butter, garlic, chicken, chicken broth, soy sauce and rice to Instant Pot in that order. Cook on high pressure for 3 minutes. Do a quick release of the pressure and open lid when it is safe to do so.
  • Meanwhile, microwave frozen vegetables in a large bowl for 5 minutes until de-frosted.
  • Add veggies and green onions to rice in Instant Pot, stirring well to combine. Serve and enjoy – will last in the fridge up to 5 days.

Video

Notes

If you’re using a different kind of rice, you may need to alter the cooking time of this recipe.
Use any frozen veggie blend of your choice (I like Green Giant).
Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.
Freeze this dish for up to 3 months. Defrost then microwave for 5-6 minutes, stirring halfway through.

Nutrition

Calories: 325kcal | Carbohydrates: 35g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 502mg | Potassium: 422mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 21.5mg | Calcium: 80mg | Iron: 2.2mg
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These Instant Pot Chicken Fried Rice Meal Prep Bowls come together in one pot - all you need is rice, chicken and frozen veggies! #chickenfriedrice #instantpot These Instant Pot Chicken Fried Rice Meal Prep Bowls come together in one pot - all you need is rice, chicken and frozen veggies! #chickenfriedrice #instantpot

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Jessicah says

    June 24, 2021 at 13:10

    Hello, I want to try this for my meal prep next week! Just curious, do you know approximately how many ounces of chicken you use? Chicken breasts I buy vary so much. Thanks!

    Reply
    • Taylor Stinson says

      June 24, 2021 at 14:23

      It works out to be 1 lb of chicken so 8oz per breast or 16oz total will work 🙂

      Reply
  2. Erick says

    December 12, 2020 at 13:48

    I used sesame oil instead of butter, basmati instead of jasmine rice and added chopped red and green chilis, Extended the cooking time ti 4 minutes to compensate for the rice change. Turned out great.

    Reply
  3. Catherine Gayle Parker says

    January 12, 2020 at 17:59

    I want to make your recipe. I noticed that you sprinkled sesame seed over each serving and also a black seed. What is the black seed. Neither of the seeds are mentioned in your recipe.

    Reply
    • Taylor Stinson says

      January 12, 2020 at 18:07

      Hi Catherine – I just used a mix of black and white sesame seeds! You can use white sesame seeds only if you’d like, it won’t change the taste.

      Reply
    • Ayanna says

      July 10, 2020 at 15:08

      Hi! How much is one serving, based off of the nutrition info you posted?

      Thanks!

      Reply
      • Taylor Stinson says

        July 13, 2020 at 08:23

        I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed (6 servings) and divide into portions. Each portion is a serving.

        Reply
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Taylor Stinson

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I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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