Bang Bang Chicken Fried Rice: A Pressure Cooker Feast You Gotta Try
This flavor-packed Bang Bang Chicken Fried Rice uses a pressure cooker to deliver tender chicken, fluffy rice, and bold spicy flavors in less time — all in one pot!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 Chicken breasts skinless, boneless
- to taste Salt and pepper
- 2 tablespoons Avocado oil plus extra if needed
- 3 cups White rice cooked
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 1 Egg beaten, large
- 2 teaspoons Low-sodium soy sauce
- 2 teaspoons Sesame oil
- 2 Green onions chopped
- ½ cup Mayonnaise
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Hot sauce e.g. Tabasco
Instructions
Instructions
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat 1 tablespoon avocado oil in pressure cooker on sauté mode. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
- Add remaining tablespoon avocado oil. Stir in garlic and ginger paste. Cook for 1 minute until aromatic.
- Add cooked white rice. Stir-fry 2–3 minutes to heat through and loosen clumps.
- Push rice aside and pour in beaten egg. Scramble just until set, then mix into rice.
- Return cooked chicken to pot. Add soy sauce and sesame oil. Stir well to combine and heat through.
- Taste and adjust seasoning. Stir in chopped green onions and turn off heat.
- Serve warm with Bang Bang sauce (mayonnaise, sweet chili sauce, and hot sauce mixed together) drizzled over top.
Notes
Store leftovers in airtight container in fridge for up to 3 days. Freeze for up to 1 month. Reheat gently with splash of water or broth.