Make a wholesome and tasty meal in Crockpot® Express Easy Release Pressure Multicooker with our express chicken fried rice recipe.

Ingredients

• 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

Method

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.
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.
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.