Teriyaki Chicken Fried Rice

Teriyaki Chicken Fried Rice

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Prep:  20m  |  Cook:  20m  |  Total:  40m

Servings: 4


  • 1 lb. chicken breasts
  • 1 cup rice
  • 2 Tbsp. olive oil
  • 1 large egg
  • 2 scallions
  • 1½ cups frozen mixed vegetables (peas, carrots, corn and green beans)
  • 1/4 cup Soy Vay® Veri Veri Teriyaki®
  • salt and pepper, to taste


  • 1.
    Preheat oven to 400°F.
  • 2.
    Rub both sides of the meat with olive oil and season with salt and pepper.
  • 3.
    Place the meat in a casserole dish or broiler pan and cook until juices run clear and an internal temperature of 165°F has been reached, about 10 minutes.
  • 4.
    Remove from pan, dice and set aside.
  • 5.
    Prepare rice according to package instructions.
  • 6.
    Whisk egg in a small mixing bowl.
  • 7.
    Thinly slice the scallions.
  • 8.
    Heat the remaining olive oil in a large nonstick frying pan or wok over medium-high heat.


  • 1.
    Cook the egg first, stirring to scramble.
  • 2.
    When it’s done, remove eggs from the pan and set aside.
  • 3.
    Sauté the white and light green parts of the scallions until tender, about 2 minutes (save the dark green tips for garnish).
  • 4.
    Then add the frozen vegetables and cook until defrosted and softened, about 4 minutes.
  • 5.
    Add the egg back into the pan along with the chicken, prepared rice and Veri Veri Teriyaki sauce.
  • 6.
    Stir until everything is evenly coated and heated through.
  • 7.
    Garnish with remaining scallions.
  • 8.
    Serve immediately.

Rated 1 out of 5 by from Forgetting Something?!? I've been using SoyVay for years, and finally wanted to look up some recipes. Thought I'd start with the basics. This recipe doesn't include directions for how or when to use the SoyVay! I read it twice. Is the chicken to be marinated with it? Baked with it? Stir fried at the end? Seriously.
Date published: 2020-01-22
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