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."
Total Time
30min
4.5
2 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1
Eggland's Best Classic Egg
•
1 1/2
cups
Green Beans
•
1
Carrot
•
4
Tbsp
Teriyaki Sauce
•
4
Tbsp
Green Peas
•
1
bunch
Scallions
•
2
Chicken Breasts
•
2/3
cup
Jasmine Rice
•
1
cup
Water
•
1
Tbsp
Olive Oil
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
1
Tbsp
Canola Oil
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
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.
3.
Meanwhile, using a fork, whisk the Eggland's Best Classic Egg (1) in a small bowl; set aside.
4.
Cut the Scallions (1 bunch) into 1/4 inch thin pieces.
5.
Peel the Carrot (1) and cut into 1/4 inch diced pieces; set aside.
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.
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).
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.
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.
10.
In the same large non-stick sauté pan or wok over medium-high heat, add the carrots and cook for 3 minutes.
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.
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.
13.
Divide the Teriyaki Chicken Fried Rice between two bowls, garnish with remaining scallions and serve and enjoy!
Nutrition Per Serving
CALORIES
599
FAT
16.6 g
PROTEIN
45.9 g
CARBS
66.8 g
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