Easy Teriyaki Chicken Fried (Printable Version)
Tender chicken and fluffy rice meld with a sweet-savory teriyaki glaze for a speedy meal.
# Everything You’ll Need:
→ Proteins
01 -
2 large boneless skinless chicken breasts, diced
02 -
3 large eggs
→ Vegetables
03 -
1 cup peas and carrots, frozen or fresh
→ Staples
04 -
4 cups cooked white rice, chilled
05 -
2 tablespoons vegetable oil
06 -
4 tablespoons unsalted butter
→ Seasonings
07 -
1½ tablespoons soy sauce
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon paprika
11 -
Salt and black pepper, to taste
→ Sauces
12 -
1 cup teriyaki baste and glaze
# Steps to Cook:
01 -
Heat vegetable oil in a skillet over medium-high heat. Add diced chicken and season with onion powder, garlic powder, and paprika. Cook for 7 to 8 minutes until chicken reaches an internal temperature of 165°F, then remove from skillet.
02 -
In the same skillet, melt butter. Add peas and carrots and cook briefly. Crack in eggs and scramble until fully set.
03 -
Stir chilled rice into the skillet along with soy sauce, cooked chicken, and teriyaki glaze. Cook for 4 to 5 minutes, stirring frequently to heat evenly. Season with salt and black pepper to taste.
04 -
Serve immediately, optionally garnished with green onions or accompanied by yum yum sauce.
# Extra Suggestions:
01 -
Using chilled rice prevents clumping and ensures a better texture in fried rice.