Teriyaki Chicken Fried Rice

By Ellie

4 Person

40 Minutes

0 Calories

Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.

Ingredients

1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce
3 cups cooked white rice, cold or at room temperature
1 tbsp. grated fresh ginger
1 bunch scallions, chopped
1 small red bell pepper, diced
1 cup frozen peas and carrots, thawed
1 boneless, skinless chicken breast (about 8 ounces), diced
2 tbsp. vegetable oil
Kosher salt
2 large eggs

Method

01

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
02

Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Teriyaki Chicken Fried Rice

3.5

( By Ellie )

Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce

3 cups cooked white rice, cold or at room temperature

1 tbsp. grated fresh ginger

1 bunch scallions, chopped

1 small red bell pepper, diced

1 cup frozen peas and carrots, thawed

1 boneless, skinless chicken breast (about 8 ounces), diced

2 tbsp. vegetable oil

Kosher salt

2 large eggs

03 Method

Step 1

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.

Step 2

Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

04 Author