Teriyaki Chicken Fried Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 51
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 22
- Cholesterol
- 134
- Sodium
- 792
- Total: 20 min
- Active: 20 min
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
- 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.