Chicken Fried Rice

Cook time

10 minutes


4 (6 cups)


  • 2 tbsp oil plus 1 tsp vegetable oil, divided
  • 3 eggs
  • 1 kg chicken breast, cut into 2cm pieces
  • 1 brown onion, diced
  • 1 red capsicum, diced
  • 2 carrot, diced
  • 4 cloves garlic, minced
  • 1½ cups uncooked rice, rinsed well
  • 1½ cups water
  • ½ tsp salt
  • 4 spring onions, thinly sliced
  • 1 cup peas
  • 6 tbsps soy sauce
  • 1 tsp minced fresh ginger
  • Salt and black pepper


  • Prep Time: 20 minutes
    Cook Time: 10 minutes
    Serves: 4 (6 cups)
  • Step 1 Press BROWN/SAUTÉ; heat 1 tbsp oil on HIGH. Crack eggs into Cooking Pot; cook and stir 45 seconds to 1 minute or until eggs are scrambled but still moist. Remove to small bowl; set aside. Wipe the Cooking Pot clean.
  • Step 2 Press BROWN/SAUTÉ; heat 1 tbsp oil on HIGH. Add chicken, chopped onion, carrot and garlic; cook and stir 2 minutes. Stir in rice, water and 1/2 tsp salt. Secure lid. Press  RICE/GRAINS, set temperature to HIGH and time to 6 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP. When cooking is complete, quick release pressure.
  • Step 3 Press BROWN/SAUTÉ; stir in soy sauce, peas and ginger. Move rice to one side and add remaining 1 tsp oil to bottom of Cooking Pot. Cook 4 to 5 minutes or until mixture is well blended, all liquid is absorbed and bottom is beginning to brown, stirring occasionally. Stir in eggs and spring onions. Sprinkle with sesame seeds.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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