Name: Teriyaki Chicken Fried Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 large eggs; Kosher salt; 2 tablespoons vegetable oil; 1 boneless, skinless chicken breast (about 8 ounces), diced; 1 cup frozen peas and carrots, thawed; 1 small red bell pepper, diced; 1 bunch scallions, chopped; 1 tablespoon grated fresh ginger; 3 cups cooked white rice, cold or at room temperature; 1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce

Directions

Watch how to make this recipe.

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.

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Teriyaki Chicken Fried Rice

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