Chicken Teriyaki Fried Rice

Name: Chicken Teriyaki Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1.5 pound chicken breast (boneless, skinless, diced into 1/2-inch pieces); 2 tablespoon vegetable oil; 3 eggs (large, beaten); 4 cup jasmine rice (cooked and chilled); 1 cup frozen shelled edamame (thawed); 1 cup carrots (shredded); 4 green onions (thinly sliced); 3 tablespoon low-sodium soy sauce; 2 tablespoon mirin; 1 tablespoon toasted sesame oil; 1 teaspoon fresh ginger (grated); 2 clove garlic (minced)

Tender chicken bites tossed with jasmine rice, sweet edamame, crisp carrots, and scrambled eggs in a savory ginger-soy glaze.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Japanese
Difficulty: Easy
Cost: $3.27/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, diced into 1/2-inch pieces)
2 tablespoon vegetable oil
3 eggs (large, beaten)
4 cup jasmine rice (cooked and chilled)
1 cup frozen shelled edamame (thawed)
1 cup carrots (shredded)
4 green onions (thinly sliced)
3 tablespoon low-sodium soy sauce
2 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon fresh ginger (grated)
2 clove garlic (minced)

Instructions

In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 2 minced cloves garlic.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 1 1/2 pounds diced chicken breast and cook until browned and cooked through, about 5 to 6 minutes. Transfer chicken to a clean plate.
Add 3 beaten eggs to the hot pan and scramble for 1 minute until set, then slide onto the plate with the chicken.
Pour the remaining 1 tablespoon vegetable oil into the pan. Add 4 cups cooked jasmine rice, 1 cup thawed edamame, and 1 cup shredded carrots. Stir-fry over high heat for 3 to 4 minutes until the rice is heated and lightly toasted.
Return the cooked chicken and eggs to the skillet. Pour in the prepared sauce mixture and toss everything together for 2 minutes until evenly coated. Remove from heat and fold in 4 sliced green onions before portioning into lunch containers.

Notes

Packs easily into containers and reheats in the microwave in 90 seconds, or can be enjoyed at room temperature.

Nutrition (per serving)

Calories: 505
Protein: 40.5 g
Carbohydrates: 50.7 g
Fat: 14.8 g
Fiber: 1.6 g
Sodium: 508 mg
Saturated Fat: 2.5 g
Sugar: 4 g
Cholesterol: 197 mg