CHICKEN TERIYAKI FRIED RICE

There is something deliciously addictive about this fried rice recipe. It’s packed with protein and veggies too! Perfect for meal prep.

Prep Time: 45 minutes

Yields: 4 servings

Ingredients

• 2 chicken breasts, cut into strips
• 1 1/2 cup white rice (dry)
• 3 carrots, sliced and quartered
• 1 green or red bell pepper, diced
• 1 small sweet onion, diced
• 1/2 cup broccoli
• 3 eggs, beaten
• 1/2 cup frozen peas
• 1/2 cup teriyaki sauce
• 1/3 cup soy sauce
• Splash of sesame oil
• 3 cloves garlic
• Spices: thyme, rosemary, oregano, black pepper

Create

1. Marinate the chopped chicken in teriyaki sauce in a sealed container. Let sit for a few hours.
2. Pan fry the chicken in olive oil. Season with salt and pepper or your desired spices. Once cooked, set aside.
3. In a large pan or wok, saute bell peppers, onion, carrots, broccoli, and peas in olive oil. Add garlic, thyme, oregano, rosemary, and black pepper.
4. Cook the rice.
5. Once vegetables are soft, push them all to one half of the pan. Pour the eggs into the empty other half of the pan; push them around with a spoon or spatula until they turn into a wet scramble. When scrambled but still wet, fold the eggs into the vegetables and mix it all together.
6. Dump the cooked rice into the mixture; add soy sauce and sesame oil. Add the cooked chicken. Mix everything together. Serve, garnish with fresh parsley, and enjoy!

There’s also another similar version of this, ham and pineapple fried rice, which is downright delish.