TERIYAKI CHICKEN FRIED RICE
Oh hey guys, remember me…?
This Teriyaki Chicken Fried Rice wanted me to tell you guys all about it.
And by the way, this recipe is pretty special.
It’s all about the fabulousness of having Chicken Fried Rice made in your kitchen!
I found this recipe on Rachel Shultz on Homemaking.
Don’t get me wrong, I love eating out and getting fried rice from Hibachi places and not to mention Teppanyaki is my literal jam.
BUTTTT sometimes it’s so fun to make it yourself and buy the most
absolutely necessary white sauce and all the other additions that are needed.
This Teriyaki Chicken Fried Rice is made from scratch.
The chicken is slow cooked in a sweet sugar soy sauce mixture and simmered till tender. It is then shredded
and tossed with rice, eggs, peas, onions, and carrots.
To top this all off the fried rice is sprinkled with sesame seeds and served with white sauce (and chopsticks!)
I love the flavors in this chicken fried rice and the teriyaki chicken is so delicious.
If you cook the chicken over the course of the day the fried rice part is really easy to put together and is super fast.
Use this recipe for any week night dinner or when there’s just not enough time to spend an hour or more on dinner.
I did something a little different and sprinkled fresh lime juice on my Chicken Fried Rice and it was magical.
I loved the freshness it contributed and it totally paired well with the teriyaki sauce.
This recipe is perfect as leftovers as well. It reheats and is still just as tasty.
- TERIYAKI CHICKEN
- 4 chicken breasts
- 1/2 cup soy sauce
- 3 tablespoons apple cider vinegar
- 1/2 cup brown sugar
- 3/4 teaspoon minced garlic
- S&P
- FRIED RICE
- teriyaki chicken, shredded
- 1 cup rice, uncooked
- 1/2 sweet yellow onion, diced
- 1 teaspoon minced garlic
- 1/2 cup frozen peas & carrots
- 2 eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
- sesame seeds & lime juice wedge for serving
- TERIYAKI CHICKEN
- Combine all the ingredients in a slow cooker, season with S&P.
- Cook on high for two hours or low for four hours.
- Shred chicken with two forks and set aside.
- FRIED RICE
- Cook rice according to package directions.
- Heat sesame oil over medium high heat and toss in onions, garlic, carrots, and peas.
- Cook until onion starts to soften, about 6 minutes.
- Crack eggs into an open spot in the pan and scramble, mix with vegetables.
- Toss in shredded chicken, cooked rice, and soy sauce.
- Let simmer and combine till heated through.
- Serve with sesame seeds and a lime wedge.
I hope this makes it into your weekly dinner line up this week.
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