this chicken fried rice is quick and easy and super versatile! you can keep it traditional by using chicken, make it vegetarian, or use whichever meat or seafood you have on hand or are craving [steak, shrimp, etc.] you can also switch up the types of vegetables that you are using; carrots, onions, celery, peas, sweet potatoes, bell peppers, broccoli, cauliflower, etc. again, use whatever you have on hand and/or whatever you are craving! as for sauces, soy sauce, sesame oil, fish oil and teriyaki sauce are all wonderful additions! so, if you feel like getting creative, switch it up! if not, use this recipe :)
I used a 'fried rice seasoning mix' packet for the first time in this dish... I found it in the 'International' food aisle at Kroger when I was shopping for the teriyaki sauce, and I think it made a wonderful addition of flavors and spices!
chicken teriyaki fried rice
yields: 4 servings prep time: 10 minutes cook time: 20 minutes
2 Tbsp. vegetable oil
2 large chicken breasts, cut in bite-sized chunks
1 packet of fried rice seasoning packet
3 Tbsp. teriyaki marinade and sauce
1 cup of peeled & diced carrots
1 cup of celery, sliced on the bias + celery leaves
1 small yellow onion, diced
½ cup frozen peas
1 ½ tsp. minced garlic [3 cloves]
¼ cup mixture of freshly chopped parsley, cilantro and basil
2 large eggs, lightly beaten
3 cups cooked white rice, cooled
2 Tbsp. soy sauce
¼ cup scallions, sliced on the bias
1 Tbsp. sesame seeds, for topping – optional
Pat dry your chicken breasts cut them into bite-sized chunks.
In a small bowl, combine the chunks of chicken, 1 Tbsp. of the seasoning packet and 1 Tbsp. of the teriyaki sauce.
Mix together until the chicken is fully coated. Set aside while you cook your rice and prep your veggies.
In a large wok, heat 2 tsp. of the vegetable oil over medium-high heat.
Once the oil is hot, add the chicken and cook for about 3 to 5 minutes, flipping intermittently so all sides cook evenly.
Remove chicken with a slotted spoon, transfer to a plate and set aside.
If necessary, add 1 T vegetable oil and reduce the heat to medium.
Add the carrots, onion and celery to the wok and sauté for 8-10 minutes.
Season the vegetables with the remaining seasoning packet.
Add the garlic, peas and fresh herbs in for the last 1-2 minutes.
Slide the veggies to the side and pour in the beaten eggs. Scramble until cooked.
Add the cooked rice and chicken, soy sauce and remaining 2 Tbsp. teriyaki sauce.
Mix until everything is combined and sauced up.
Top with diced scallions and sesame seeds. Serve hot!