Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Combine the
Jasmine Rice (115 g)
and
Water (240 mL)
in a small saucepot over medium-high heat. When the water comes to a boil, stir, cover, reduce the heat to low and simmer for 15 minutes. Fluff rice with a fork and keep warm.
Step 3
Meanwhile, using a fork, whisk the
Egg (1)
in a small bowl; set aside.
Step 4
Cut the
Scallions (1 bunch)
into 1/4 inch thin pieces.
Step 5
Peel the
Carrot (1)
and cut into 1/4 inch diced pieces; set aside.
Step 6
Remove the ends from the
Green Beans (170 g)
and discard. Cut the green beans into 1/4 inch pieces; set aside.
Step 7
Pat dry the
Chicken Breasts (2)
with paper towels and drizzle both sides of the chicken with
Olive Oil (15 mL)
and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 8
Place the chicken on a sheet pan lined with foil and bake for 8 minutes. Remove the chicken from the pan, cut into 1/2 inch diced pieces; set aside.
Step 9
Heat
Canola Oil (15 mL)
in a large non-stick sauté pan or wok over medium-high heat. Cook the egg first and stir to scramble. When done, transfer the egg to a plate; set aside.
Step 10
In the same large non-stick sauté pan or wok over medium-high heat, add the carrots and cook for 3 minutes.
Step 11
Add the green beans and cook for 2 more minutes. Add only HALF of the scallions and cook for 10 seconds or just until wilted.
Step 12
Add the
Green Peas (35 g)
. Return the egg and chicken to the pan, then add the rice along with
Teriyaki Sauce (60 mL)
. Stir until everything is evenly coated and heated through.
Step 13
Divide the Teriyaki Chicken Fried Rice between two bowls, garnish with remaining scallions and serve and enjoy!
