A delightfully yummy recipe that will turn your kitchen into a homemade hibachi station: Teriyaki Chicken Fried Rice.With simple, easy-to-find ingredients, you can have a restaurant-worthy dish ready in no time!
Place 1/4 teriyaki sauce over the chicken breast in a ziplock bag, place in refrigerator and let marinade one hour.
When the chicken is done marinating, cook it fully on a grill or grill pan over medium heat and the internal temperature reaches 165 f degrees.
When the chicken is cooked, dice it into small bite-sized pieces, set aside.
I used a wok but you can use a large skillet. Place the pan over medium-high heat and let it heat up.
When hot, place a small amount of oil, about 1 tablespoon in the bottom of the pan, just to coat. Add in the carrots and onion. Cook until onions just start to turn translucent, about 3 minutes.
Add in the cabbage and cook until it starts to wilt, another 3 minutes, stirring occasionally.
Scrap out the veggies on to a plate and set aside. Place another 1 tablespoon of oil into the pan.
Add the eggs, scrambling them until just set. Add the rice and let fry in the oil, stirring constantly and breaking up the egg too much.
Add in the veggies, diced chicken, and the remaining teriyaki sauce. Toss to combine.
Add in peas at the very end and cook through, this will only take a minute. Add the pepper, taste and adjust seasoning if necessary or add more teriyaki sauce to taste.
Serve immediately with a garnish of sesame seeds and sliced scallions, enjoy!
Notes
Nutrition is calculated without cooking oil.
Use cold rice: It’s less likely to get mushy when frying.
Don’t overcrowd the pan: Give each ingredient space to fry properly.
Season at the end: This allows you to adjust the taste as needed.
Constantly stir: This helps distribute heat and prevent burning.
Prep your ingredients: Having everything ready makes the cooking process smoother.
Taste as you go: This is the best way to ensure your dish is flavorful!