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SideChef
Recipes
Dairy-Free
Teriyaki Chicken Fried Rice

13 INGREDIENTS • 13 STEPS • 30MINS

Teriyaki Chicken Fried Rice

Recipe

4.5

2 ratings
A recipe by Soy Vay: "Sometimes, fried rice can seem bland-but this recipe has the flavor those other recipes are missing. With the great tastes of soy, onion, ginger, garlic and sesame really make this dish. Carrots, green beans and peas round out this dish that’s sure to become a favorite."
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A recipe by Soy Vay: "Sometimes, fried rice can seem bland-but this recipe has the flavor those other recipes are missing. With the great tastes of soy, onion, ginger, garlic and sesame really make this dish. Carrots, green beans and peas round out this dish that’s sure to become a favorite."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

$6.58

Cost Per Serving

Ingredients

Servings
2
us / metric
Egg
1

Sponsored

Eggland's Best Classic Egg
Green Beans
1 1/2 cups
Green Beans
Carrot
1
Carrot
Teriyaki Sauce
4 Tbsp
Teriyaki Sauce
Used Soy Vay Veri Veri Teriyaki Sauce
Green Peas
4 Tbsp
Green Peas
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Chicken Breast
2
Chicken Breasts
Jasmine Rice
2/3 cup
Jasmine Rice
Water
1 cup
Water
Olive Oil
1 Tbsp
Olive Oil
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Canola Oil
1 Tbsp
Canola Oil

Nutrition Per Serving

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Calories
599
Fat
16.6 g
Protein
45.9 g
Carbs
66.8 g
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Teriyaki Chicken Fried Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Combine the Jasmine Rice (2/3 cup) and Water (1 cup) 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 Eggland's Best Classic Egg (1) in a small bowl; set aside.
step 4
Cut the Scallion (1 bunch) into 1/4 inch thin pieces.
step 4 Cut the Scallion (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 (1 1/2 cups) 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 (1 Tbsp) and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
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 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 (1 Tbsp) 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 9 Heat Canola Oil (1 Tbsp) 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 (4 Tbsp). Return the egg and chicken to the pan, then add the rice along with Teriyaki Sauce (4 Tbsp). 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!
step 13 Divide the Teriyaki Chicken Fried Rice between two bowls, garnish with remaining scallions and serve and enjoy!

Tags

Dairy-Free
American
Asian
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Quick & Easy
Rice
Japanese
Vegetables
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