Vietnam Fried Rice
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 453kcal
Ingredients
- 2 cups rice
- 2½ cups water for Instant Pot rice
- ¼ cup cooking oil
- 1 lb. chicken breasts or another favorite cut of meat
- 3 cloves garlic minced
- 1 large onion chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. sugar
- 1 Tbs. soy sauce
- 1 cup vegetables I used leftover frozen peas and carrots
- 2 eggs beaten
Instructions
For stovetop rice:
- Cook according to package directions.
For Instant Pot rice:
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For fried rice:
- In a hot skillet add the oil and stir fry the meat if it’s not cooked.
- I sprinkled some soy sauce on the chicken before I stir fried it.
- Remove the meat from the skillet and add the garlic, onion, salt, pepper, sugar and soy sauce.
- I didn’t measure any of this, just eyeballed it.
- Stir fry until the onion is cooked through.
- Stir in the beaten eggs, stir frying until the eggs are done.
- They will not and should not look like scrambled eggs you eat for breakfast.
- Add the vegetables and stir fry until they are hot through.
- Add the chicken back in to the skillet, along with the rice.
- Throw in some more soy sauce until it looks good to you.
Nutrition
Calories: 453kcal | Carbohydrates: 58g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 613mg | Potassium: 495mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1642IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg