A great Chicken Fried Rice recipe includes perfectly cooked rice, tender chicken, scrambled fried eggs, and just enough vegetables and sauce to pack in flavor. This recipe delivers all of these things! This Chicken Fried Rice can be made in an Instant Pot or on your stove-top without compromising texture or taste. And, guess what… one satisfying (one cup) serving is just 5 WW FreeStyle Smart Points!

An old favorite passed on.

One of the very first meals I made for my husband was Chicken Fried Rice. It was on a summer break during our college years. There was a four hour drive separating us at the time, with me being in at my parent’s home in Michigan and him staying on the college campus in Illinois, so when he made the trip to see me it felt like a huge deal. It was the longest summer of my life, to be honest. Every day felt like an eternity because I missed him so much, which just solidified for me that I wanted to spend the rest of my life with him. I was certain at the time that I could not have handled one more summer without him.

 (pictured above: One of my favorite pictures of me and my husband from before we were married)

This was my mother’s Chicken Fried Rice recipe, so I made it the way she always made it, and my husband (then fiancé) loved it. I served it with applesauce and Mountain Dew. I knew it was a hit when he asked for seconds… and then thirds. I was so proud, and needless to say, I have been making it ever since.

(pictured above: One my favorite recent pictures of me and my husband on a date night)

You can cook this Chicken Fried Rice in a skillet or in an Instant Pot.

For years I have made this Chicken Fried Rice on the stove-top in a skillet, but just recently I set out to find a way to make it in the Instant Pot so I didn’t have to cook the rice separately from the other ingredients. After multiple attempts of cooking the same recipe different ways, I finally got the recipe/instructions just right. Cooking this Chicken Fried Rice in the Instant Pot is the easiest way to prepare it, in my opinion, but you can have great results with either cooking method. The instructions for how to cook it on the stove-top are at the bottom of this post. You can jump down to the stove-top instructions here if you like.

A pass down recipe.

(pictured above: our kiddos)

Selfishly, I wanted this recipe on the blog so that my children can look it up someday when they are feeding a family of their own. Chicken Fried Rice is one my kid’s favorite recipes so I make it fairly regularly and, unless they go on some special diet, it will probably be a pass-down recipe to the next generation. Who knows… maybe it will be in your family too, but you won’t know until you try it. 🙂  Are you ready to give it a try?

Here is what you need:

1/2 tablespoon olive oil
3 garlic cloves, minced
2 eggs
1-1/2 cup white rice, uncooked
3 cups 99% fat-free chicken broth
1/2 cup sliced carrots
1/2 cup frozen corn
1 pound boneless, skinless chicken breasts
1/2 cup frozen peas
3 tablespoons soy sauce

Here is what you do:

Set Instant Pot to the sauté setting. Heat oil in the IP, add garlic and cook 30 seconds.

Add eggs and scramble them.

Press cancel.

Add rice, broth, carrots and corn to the Instant Pot. (Leave peas out, but let them thaw on the counter as the rest of the food cooks in the Instant Pot) Put chicken in the Instant Pot and push it down into the broth. Secure lid. Turn nozzle to “sealing”. Cook on HIGH pressure for 25 minutes. Once cooked, switch vent to quick release and allow all of the pressure to release. Remove lid.

Take chicken out of the Instant Pot and shred or chop the chicken.

Add chicken back in to the IP, along with the peas.

Add soy sauce and mix well.

Serve warm.

Makes 6 servings.
One serving is 1 cup chicken fried rice.
One serving is 8 Green, 5 Blue, and 5 Purple points.

.

Print recipe with Instant Pot instructions:

Print Recipe

Instant Pot Chicken Fried Rice

8 Green, 5 Blue, and 5 Purple points per serving.

Makes: 6 servings

Calories: 306

Author: Alisha Hughes

Ingredients

• 1/2 tablespoon olive oil
• 3 garlic cloves, minced
• 2 eggs
• 1-1/2 cup white rice, uncooked
• 3 cups fat-free chicken broth
• 1/2 cup sliced carrots
• 1/2 cup frozen corn
• 1 pound boneless, skinless chicken breasts
• 1/2 cup frozen peas
• 3 tablespoons soy sauce

Instructions

• Set Instant Pot to the sauté setting. Heat oil. Add garlic and cook 30 seconds.
• Add eggs and scramble them. Press cancel.
• Add rice, broth, carrots and corn to the Instant Pot. (Leave peas out, but let them thaw on the counter as the rest of the food cooks in the Instant Pot) Put chicken in the Instant Pot and push it down into the broth. Secure lid. Turn nozzle to sealing. Cook on HIGH pressure for 25 minutes. Once cooked, switch vent to quick release and allow all of the pressure to release. Remove lid.
• Take chicken out of the Instant Pot and shred or chop the chicken.
• Add chicken back in to the IP, along with the peas.
• Add soy sauce and mix well. Serve warm.

.

Don’t have an Instant Pot? No problem.

Here are the instructions for making this Chicken Fried Rice on the stove-top.

Begin to cook rice, according to the directions on the package, using chicken broth in place of water.
Cut chicken into small cubes.
Heat oil in a separate large skillet over medium heat. Add garlic and allow to cook 30 seconds. Toss in eggs and scramble them. Keeping the eggs in the pan, add the chicken and cook until it is fully cooked and there is no more pink on the inside. Add vegetables to the skillet and cook for 6-8 minutes or until veggies are tender. Once rice is cooked, add it to the skillet along with the soy sauce. Mix well and serve immediately.

Print recipe with stove-top instructions:

Print Recipe

Stove Top Chicken Fried Rice

5 WW FreeStyle SP per serving.

Makes: 6 servings

Calories: 306

Author: Alisha Hughes

Ingredients

• 1/2 tablespoon olive oil
• 3 garlic cloves minced
• 2 eggs
• 1-1/2 cup white rice uncooked
• 3 cups 99% fat-free chicken broth
• 1/2 cup sliced carrots
• 1/2 cup frozen corn
• 1 pound boneless skinless chicken breasts
• 1/2 cup frozen peas
• 3 tablespoons soy sauce

Instructions

• Begin to cook rice, according to the directions on the package, using chicken broth in place of water.
• Cut chicken into small cubes.
• Heat oil in a separate large skillet over medium heat. Add garlic and allow to cook 30 seconds.
• Toss in eggs and scramble them. Keeping the eggs in the pan, add the chicken and cook until it is fully cooked and there is no more pink on the inside.
• Add vegetables to the skillet and cook for 6-8 minutes or until veggies are tender.
• Once rice is cooked, add it to the skillet along with the soy sauce. Mix well and serve immediately.