Roasted Garlic Teriyaki Fried Rice With Chicken Food

CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY

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!

TERIYAKI CHICKEN FRIED RICE

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

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!

TERIYAKI CHICKEN

Steps:

• Cut chicken into bite-sized pieces.
• Pour enough marinade to coat chicken and mix together.
• Refrigerate at least 20 minutes.
• (To retain moisture during high temperature cooking.) You can refrigerate over night before cooking.
• Heat a heavy wok or skillet and drizzle oil down sides and coat bottom.
• It is important to have sufficent oil so the meat doesn't stick to the pan.
• Excess will drain off.
• Allow it to heat until it is slightly smoking.
• Keep heat high and cook small batches of one cup or less of chicken pieces at a time.
• Allow pan to heat for a few seconds between batches.
• Cook each batch until barely done.
• Chicken should be"blackened" if your heat is high enough.
• When all chicken is cooked return it all to the pan and make sure it is completely done.
• Dip out the chicken, leaving the excess oil in the pan and quickly stir-fry the onion and add it to the chicken.
• Salt and pepper to taste.
• Serve with fried rice and eggrolls, if desired.

TERIYAKI CHICKEN AND BROWN RICE

Steps:

• Add the oil to a skillet and heat.
• Then add the chicken and cook until lightly browned.
• Stir in the garlic powder, teriyaki sauce and water.
• Bring to a boil.
• Add the broccoli, rice and peanuts and stir.
• Cover the skillet and turn the heat to low.
• Cook for 5 minutes or until it is cooked through.
• Remove from stove top and let stand 5 minutes.
• Serve.

ROASTED GARLIC TERIYAKI CHICKEN

Steps:

• Combine roasted garlic teriyaki sauce, brown sugar and oil, stirring until sugar dissolves.
• Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely.
• Turn bag over several times to coat chicken. Refrigerate 2 hours, turning bag over once.
• Remove chicken from marinade; discard marinade.
• Grill chicken 4 to 5 inches from hot coals 12 to 15 minutes, or until chicken is no longer pink in center, turning over occasionally.

TERIYAKI RICE

Steps:

• Place the first seven ingredients in a large saucepan, and bring to a boil.
• Stir in the rice.
• Cover and simmer for 20-25 minutes.

ROASTED GARLIC TERIYAKI FRIED RICE WITH CHICKEN

Steps:

• Cut chicken into thin strips.
• Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.
• Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.
• Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.

ROASTED GARLIC TERIYAKI FRIED RICE WITH CHICKEN

Steps:

• Cut chicken into thin strips.
• Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked.
• Add egg; cook, stirring gently, until firm. Stir in rice and cook until heated through.
• Add roasted garlic teriyaki sauce; remove pan from heat. Stir mixture until well mixed. Serve immediately.