Preheat oven to 400 degrees F (200 degrees C).
Jasmine Rice (2/3 cup)
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.
Meanwhile, using a fork, whisk the
in a small bowl; set aside.
Scallions (1 bunch)
into 1/4 inch thin pieces.
and cut into 1/4 inch diced pieces; set aside.
Remove the ends from the
Green Beans (1 1/2 cups)
and discard. Cut the green beans into 1/4 inch pieces; set aside.
Pat dry the
Tyson® 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)
Ground Black Pepper (1/4 tsp)
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.
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.
In the same large non-stick sauté pan or wok over medium-high heat, add the carrots and cook for 3 minutes.
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.
Green Peas (1/4 cup)
. Return the egg and chicken to the pan, then add the rice along with
Teriyaki Sauce (1/4 cup)
. Stir until everything is evenly coated and heated through.
Divide the Teriyaki Chicken Fried Rice between two bowls, garnish with remaining scallions and serve and enjoy!