Recipe Details
Ingredients
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1egg, separated, divided
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1tablespooncornstarch
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1tablespoonrice vinegar
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1poundskinless, boneless chicken breast, cubed
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2cupslong-grain brown rice
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3tablespoonspeanut oil
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1cupdiced fresh mushrooms
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2green onions, sliced
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1clovegarlic, minced
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2 ½cupslow-sodium vegetable broth
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1(12 ounce) packagefrozen peas and carrots
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1(8 ounce) packagefresh snow peas
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1(8 ounce) candiced water chestnuts, drained
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1cupchopped fresh broccoli
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2teaspoonsground white pepper
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2teaspoonssesame oil
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2eggs
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1cupfresh bean sprouts
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3tablespoonssoy sauce, or more to taste
Cooking Directions
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Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
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Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
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Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
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Release pressure using the natural-release method according to manufacturer’s instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.
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Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.
Cook’s Note:
This timing is for brown rice. If you use white rice, set timer for 12 minutes instead of 15 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories519 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 3g |
16% |
Cholesterol 136mg |
45% |
Sodium 668mg |
29% |
Total Carbohydrate 69g |
25% |
Dietary Fiber 7g |
25% |
Total Sugars 5g |
|
Protein 29g |
58% |
Vitamin C 46mg |
51% |
Calcium 85mg |
7% |
Iron 4mg |
23% |
Potassium 664mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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