Description
A quick and delicious recipe for Teriyaki Chicken Fried Rice, perfect for a weeknight meal.
Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 3 tablespoons teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 3 green onions, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until heated through.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the skillet, along with the cooked chicken, teriyaki sauce, and soy sauce. Stir everything together until well combined and heated through, about 3-5 minutes.
- Stir in the sliced green onions and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
- For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg