Description
This fried rice is everything you love about takeout—tender chicken, crisp veggies, and bold teriyaki flavor—made better in your own kitchen. It’s packed with protein, tossed with fluffy brown rice, and done in one pan. A perfect weeknight hero that tastes even better the next day!
Ingredients
2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce (240 mL)
2 tsp oil
½ cup diced onion (75 g)
1 tbsp garlic, minced
½ cup diced carrot (60 g)
1 cup broccoli florets (150 g)
3 eggs, beaten
3 cups cooked brown rice (690 g)
2 tbsp soy sauce
1 tbsp sesame oil
Pepper, to taste
Instructions
Marinate Chicken: Toss cubed chicken in teriyaki sauce. Let sit for 10–15 minutes.
Sauté Veggies: In a large skillet or wok, heat oil. Sauté onion, garlic, carrots, and broccoli until tender (about 5–6 minutes). Remove and set aside.
Cook Chicken: In the same skillet, add marinated chicken and cook until browned and cooked through.
Scramble Eggs: Push chicken to one side, add beaten eggs, and scramble. Mix everything together.
Add Rice: Stir in cooked rice, soy sauce, sesame oil, and pepper. Return veggies to the pan.
Toss & Serve: Stir-fry for another 2–3 minutes until everything is heated and well combined.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: ~500
- Fat: 18g
- Carbohydrates: ~45g
- Protein: ~35g