Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Teriyaki Chicken Fried Rice
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 134 mg
- Sodium
- 792 mg
Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 134 mg
- Sodium
- 792 mg
Ingredients
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.
