CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
FRIED RICE CHICKEN TERIYAKI CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, rice, onion, carrot, scallion, ginger, garlic, salt, seasoned rice vinegar, soy sauce, large eggs, olive oil, chicken breast, salt, garlic, ginger, soy sauce, honey, sesame seeds, cornstarch, lime
Provided by Julie Klink
Categories Appetizers
Yield 12 cups
Number Of Ingredients 21
Steps:
- Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin tin with nonstick spray.
- In a large bowl, combine the rice, onion, carrot, scallions, ginger, garlic, salt, rice vinegar, soy sauce, and eggs. Mix thoroughly.
- Add ¼ cup (30 grams) of the rice mixture to each cup of the prepared muffin tin. Use your fingers to press the rice around the sides of the cups, making indentations in the center.
- Bake for 35 minutes, until the cups have started to pull away from the pan and the edges are golden brown.
- Meanwhile, make the teriyaki chicken: In a large skillet over medium heat, add the olive oil, chicken, and salt. Cook until the chicken is no longer visibly pink, about 3 minutes.
- Add the garlic and ginger and stir. Add the soy sauce, honey, sesame seeds, cornstarch, and lime juice. Cook the sauce until thickened, about 4 minutes, stirring often. Remove the pan from the heat.
- Let rice cups cool slightly, then remove them from the muffin tin.
- Place 3-4 pieces of chicken in each cup, spoon some sauce over the top, and garnish with chopped scallions.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 30 grams, Fat 5 grams, Fiber 1 gram, Protein 27 grams, Sugar 11 grams
CHICKEN FRIED RICE RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, carrot, frozen corn, frozen peas, brown rice, rotisserie chicken, egg, soy sauce, sesame oil, salt, pepper, green onion, sesame seed
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
- Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
- Serve with a sprinkle of sesame seeds and green onion.
- Enjoy!
Nutrition Facts : Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams
CHICKEN TERIYAKI FRIED RICE
Yield 8
Number Of Ingredients 13
Steps:
- Cut the 4 boneless skinless chicken breasts into bite sized pieces.
- Place in a mixing bowl and pour 1/2 the bottle of Teriyaki sauce with pineapple over the chicken.
- Let marinade for about 15 minutes.
- Then place in a skillet and cook over medium heat until cooked through. (No longer pink in the middle.)
- Transfer chicken to a plate so you can use the skillet.
- Prepare all of the veggies by chopping and dicing them.
- Add olive oil or vegetable oil to the skillet and then add in the broccoli, orange bell pepper, red bell pepper, onions, and carrots, and garlic. Cook until tender.
- Then add in cooked rice, corn, peas, and pineapple. Cook over medium heat until warm.
- Add the chicken back into the skillet with the veggies. Cook until all is heated through, stirring every few minutes.
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