Teriyaki Rice Food

TERIYAKI NOODLES

Steps:

• Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
• Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

TERIYAKI CHICKEN RICE BOWL

Steps:

• Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
• Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

TERIYAKI RICE

Steps:

• Rinse rice.
• Place in a pot with a tight fitting lid, along with 2 cups water, 2 bouillon cubes, and butter.
• Bring to a boil, reduce heat, cover, and simmer for 45 minutes. DO NOT REMOVE LID.
• Remove from heat and let sit covered for 10 minutes.
• Fluff with a fork.
• While rice is cooking, sauté onion, celery and carrots in butter and olive oil over medium heat until tender.
• Add garlic and mushrooms and cook just until mushrooms are tender.
• Add teriyaki and simmer until liquid is absorbed.
• Stir vegetables into rice and serve.

TERIYAKI SAUCE

Steps:

• Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
• Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

STICKY TERIYAKI SALMON RICE

Steps:

• Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
• Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
• Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
• Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

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!

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

TERIYAKI FRIED RICE

Steps:

• 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
• 2. Divide the fried rice between two or three thermoses.

GINGER TERIYAKI RICE RECIPE

Steps:

• To begin making the Ginger Teriyaki Rice Recipe, heat a skillet with sesame oil on medium flame.
• To the hot oil, add ginger garlic and spring onions, saute for about a minute.
• Now add in the salt, pepper powder and ginger teriyaki sauce.
• Add the rice and toss well, ensuring the rice is evenly mixed.
• Turn off the flame, check the taste and adjust the seasonings according. Transfer the Ginger Teriyaki Rice to a serving bowl and serve hot.
• Serve Ginger Teriyaki Rice Recipe along with One Pot Creamy Spinach Lentils Recipe or Chicken with Creamy Mushroom Sauce Recipe, Spinach Mushroom Stir Fry Recipe and Apple And Ginger Cocktail Recipe. Serve Coffee Ice Cream Recipe.

TERIYAKI CHICKEN AND RICE

Steps:

• Heat oven to 375*.
• Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
• Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
• Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
• NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
• NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

EASY BEEF TERIYAKI RICE BOWL

Steps:

• Cut beef across the grain into 1/4-inch thick strips.
• Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tablespoons of mixture and pour over beef in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
• Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over heat; add beef and saute 1-2 minutes.
• Add teriyaki sauce mixture. Continue to cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon beef and sauce over rice in large individual serving bowls. Serve vegetables on the side, if desired.

TERIYAKI SALMON BOWLS

Steps:

• Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
• In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
• Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
• Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes.
• Cook or reheat rice while the salmon and broccoli are baking.
• Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.

TERIYAKI CHICKEN RICE BOWLS WITH GARLICKY KALE

Steps:

• For the rice. Cook the rice according to package directions.
• For the teriyaki chicken (Part 1). As the rice cooks, in a medium bowl, whisk together the soy sauce, mirin, garlic, ginger, brown sugar, and cornstarch until well combined.
• Place the chicken thighs in a large ziploc bag and pour the sauce over the chicken. Squeeze out excess air before sealing the bag. Gently squeeze the bag with your hands, making sure that the marinade coats the chicken.
• Place the bag flat on a baking sheet and marinade the chicken in the refrigerator for 20 minutes.
• For the garlicky kale. As the chicken marinades and the rice cooks, heat a large nonstick skillet to medium heat, add vegetable oil, and stir in garlic until lightly golden. Add in kale and water, and carefully stir to combine until the kale starts to wilt. Cover and let it steam for 5 minutes.
• Remove the lid, season with salt and pepper, and stir occasionally until the liquid has mostly evaporated and the kale is tender, about 2-3 minutes. Remove from heat and set aside.
• For the teriyaki chicken (Part 2). Heat a large non-stick skillet to medium-high heat, add vegetable oil and swirl to coat the skillet. Place the chicken thighs (along with the marinade) in the skillet so that they are not touching.
• Cook the chicken, spooning the marinade (sauce) over the chicken occasionally and flipping once, about 6-8 minutes on each side or until completely cooked through.
• Remove the chicken from the skillet onto a cutting board and let it rest for 5 minutes before slicing.
• Assemble the bowls. Evenly divide the ingredients into separate bowls or containers***(see third note). Sprinkle chicken and kale with sesame seeds and rice with furikake if you like. Serve immediately or let it cool completely before sealing with a lid for meal prep or leftovers.

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.

TERIYAKI SAUCE

Steps:

• Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
• To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

AIR FRYER TERIYAKI RICE BALLS RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[468,60],'myediblefood_com-leader-1','ezslot_1',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a large mixing bowl, combine cooked rice and 1/2 cup shredded cheddar cheese. Mix well.Line saran wraps in a large bowl. Scoop the rice mixture into the bowl.Using the back of a spoon, spread the rice mixture over the inner surface of the bowl, so the center becomes hollow.Place chopped sausages, eggs, and cheese into the bowl.It is a good idea to hold the rice ball in one hand and use the other hand to tightly twist up some saran wrap. Refrigerate for 30 minutes.Place the aluminum foil into the air fryer basket and spray some oil on it.What you will need:- Aluminum foil- Spray bottle of oil- Air fryer (with basket)Remove the saran wrap and put the rice ball into the air fryer basket. Brush with teriyaki sauce, then sprinkle with sesame seeds.Fry at 380º F (190º C) for 6 minutes, brushing with more teriyaki sauce halfway through.Serve hot.

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.

CHICKEN TERIYAKI WITH GINGER RICE

Steps:

• In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
• Preheat a grill or grill pan over medium heat.
• Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
• In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
• While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
• Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.