Chicken Teriyaki Fried Rice

Name: Chicken Teriyaki Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1.5 pound chicken breast (boneless, skinless, diced into bite-sized pieces); 2 cup jasmine rice (uncooked); 3 tablespoon vegetable oil; 3 eggs (large, beaten); 1 package frozen peas and carrots; 0.33 cup low-sodium soy sauce; 2 tablespoon brown sugar; 1 tablespoon toasted sesame oil; 1 bunch green onions (sliced)

Tender diced chicken breast stir-fried with fluffy rice, sweet teriyaki glaze, and crisp vegetables for an easy pack-ahead lunch.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Japanese
Difficulty: Easy
Cost: $3.34/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, diced into bite-sized pieces)
2 cup jasmine rice (uncooked)
3 tablespoon vegetable oil
3 eggs (large, beaten)
1 package frozen peas and carrots
0.33 cup low-sodium soy sauce
2 tablespoon brown sugar
1 tablespoon toasted sesame oil
1 bunch green onions (sliced)

Instructions

Cook the jasmine rice with 3 cups of water according to package instructions until tender, then spread onto a large tray to cool slightly.
In a small bowl, whisk together the low-sodium soy sauce, brown sugar, and toasted sesame oil to make the teriyaki seasoning sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs, scramble quickly for 1 minute until set, and remove to a plate.
Add 1 tablespoon of vegetable oil to the skillet and cook the diced chicken breast over high heat for 5 minutes until fully cooked through and golden. Transfer chicken to the plate with eggs.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the frozen peas and carrots for 2 minutes until hot.
Add the cooked rice, cooked chicken, scrambled eggs, and sliced green onions to the pan. Pour the sauce over everything and stir-fry over high heat for 3 minutes until evenly coated and steaming.

Notes

Spreading hot cooked rice on a baking sheet to cool lets steam escape and prevents the grains from becoming mushy when fried.

Nutrition (per serving)

Calories: 525
Protein: 36.2 g
Carbohydrates: 63 g
Fat: 14.1 g
Fiber: 2.2 g
Sodium: 610 mg
Saturated Fat: 2.3 g
Sugar: 6.8 g
Cholesterol: 164 mg