Yield: 6 Servings
Nothing beats a bowl of delicious fried rice! This recipe I am sharing with you today is my favorite. You won’t be needing anything else because this is already a complete meal! Chicken, rice, veggies, eggs, and a lot more! You are so in for a treat!
Ingredients:
1 small yellow onion, chopped
4 tbsp soy sauce (I use low sodium soy sauce)
1 c frozen peas and carrots thawed
2 tsp minced garlic
3 small boneless, skinless chicken breasts
3 c cooked white rice day old/ cold rice is best
1 (18 oz.) bottle of Teriyaki sauce
2 large Eggs, slightly beaten
3 tbsp Sesame oil (or vegetable oil)
Directions:
In a crockpot, add the chicken breasts and teriyaki sauce. Make sure to coat the chicken completely.
Cover and seal the pot, then cook the chicken for 3 hours on a high setting.
Remove the chicken from the pot, then slice them into small cuts.
Place a large skillet on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the garlic, carrot mix, and onion. Sauté everything for a few minutes until aromatic and soft.
Reduce the heat to medium-low, then move the veggies to one side of the skillet.
Add the cracked eggs to the other side, then scramble for about a minute.
Add the rice into the skillet together with soy sauce, then toss everything until well combined.
Add the sliced teriyaki chicken, then toss again until well mixed.
Transfer onto a clean serving plate and garnish with your preferred herbs.
Serve and enjoy!
Notes:
Alternatively, you can bake the chicken breasts in teriyaki sauce for about 35 minutes at 375 degrees F. Slice them into small cuts.
Make sure to use cold rice. Warm rice is not the texture you want!
For this, I like to cook the rice the night before and put it in the fridge. I would fluff it in the morning.