Teriyaki Chicken Fried Rice

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Ingredients

  • 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

Prep

  • 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.

Cook

  • 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.

Notes

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