Teriyaki Fried Rice | Video
Teriyaki inspired fried rice for an easy and nutritious weeknight meal!
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Servings
Ingredients
- 2 tablespoons oil
- 2 large chicken breasts approximately 400 g, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup + 1 tablespoon teriyaki sauce Homemade or store bought
- 2 teaspoons + 1 tablespoon soy sauce
- ½ cup chopped brown onion
- 1 teaspoon chopped garlic
- ½ cup chopped carrots
- ½ cup chopped bell peppers capsicum
- 3 tablespoons corn kernels
- 3 eggs lightly whisked
- 2 cups cooked rice long grain, jasmine or basmati
- ¼ cup chopped spring onions scallions
- Chopped spring onions scallions, to garnish
Instructions
- Heat 1 tablespoon oil in a wok or large skillet over high heat.
- Add chicken. Season with salt and pepper. Cook, stirring, for about 6-7 minutes or until chicken is cooked through.
- Add onion powder, garlic powder, ¼ cup teriyaki sauce and 1 tablespoon soy sauce.
- Remove from pan. Set aside.
- Add 1 tablespoon oil.
- When hot, add onions and garlic. Stir fry for about 2 minutes or until the onions are soft.
- Add vegetables (carrots, corn and bell peppers or capsicum). Season with salt and pepper.
- Stir fry for about 3 minutes or until tender but crisp.
- Move the vegetables to one side of the pan.
- Add 1 tablespoon teriyaki sauce. Stir fry for one minute.
- Add eggs. Scramble and cook for 1-2 minutes.
- Mix egg with the vegetables.
- Add cooked rice, fried chicken, 2 teaspoons soy sauce and chopped spring onions (scallions). Stir fry for 2 minutes.
- Garnish with more spring onions (scallions)
Video
Notes
- Customize the recipe with your favorite vegetables like green peas and bean sprouts if you like
- You can use homemade or store bought teriyaki sauce
- Substitute chicken with shrimp (prawns), salmon or meat if you like
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 32g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 191mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g