Fried rice with chicken teriyaki

Votes: 102

Time: 20 min.
Complexity: easily
Servings: 4

If you have leftover cooked rice in the fridge, you can whip up a delicious Asian-inspired dish in minutes. The other ingredients you'll need are sliced chicken breast (which also cooks in a flash), eggs, vegetables, and store-bought teriyaki sauce. Simply stir-fry all the ingredients in a pan, coat them with the delicious teriyaki sauce, and you've got yourself some delicious fried rice, just like you'd get from an Asian restaurant. Top with green onions and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 skinless, boneless chicken breast (about 220 g), diced
3 cups cooked white rice, cooled or at room temperature
2 large eggs
2 tablespoons of vegetable oil
1 cup frozen carrot and green pea mixture, thawed
1 small red bell pepper, diced
1 bunch green onions, chopped
1 tbsp. grated fresh ginger
0.5 cup Japanese teriyaki sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, rice, teriyaki sauce, sweet pepper, carrot, ginger root, eggs

Cooking the dish according to the recipe:

In a small bowl, beat the eggs with a pinch of salt. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, undisturbed, until almost set, about 1 minute. Flip the egg crepe with a silicone spatula and cook until set on the other side, about 1 minute. Transfer to a cutting board and slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon vegetable oil over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the green peas and carrots, bell pepper, and green onions and continue cooking, stirring, until the vegetables are crisp-tender, about 2 minutes. Add the ginger and cook, stirring, for 1 minute.