Teriyaki Fried Rice

While home last weekend, KK and I helped my dad clean out the pantry and fridge.  KK noticed a nearly empty bottle of Teriyaki sauce in the cabinets and, after my dad confirmed he had no plans to use it, KK confiscated it.  Little did I know that KK already had a recipe in mind for Sunday night, so the bottle never made it past our kitchen counter!

This dish catered to KK’s not-so-secret love of Chinese takeout, and my new-found love for my wok.  This recipe would be great for leftover cooked chicken, or even beef or pork.  Use any veggies you have on hand – water chestnuts, edamame, broccoli (can you believe I’m even suggesting this?!?), asparagus, baby corn, cabbage – I don’t think it’s possible to have too many vegetables! If you’re adding different veggies, make sure you give the most dense varietals a few additional minutes of cook time in your wok.  Start by adding ¼ cup Teriyaki sauce, and then add additional sauce if you think the mixture looks dry.  I measured ¼ cup, but then poured the remainder of the bottle in; I’m guessing it was about ⅓ cup in total.  Since I can’t remember us ever ordering Chinese takeout, KK was in heaven… he had seconds and thirds.  Needless to say, there were no leftovers!

Teriyaki Fried Rice

Adapted from Iowa Girl Eats

Time: 25 minutes

Serves: 2-4

Ingredients

1 cup uncooked rice

1 tsp vegetable oil, divided

1 clove garlic, minced

1 cup sliced carrots

2 cups frozen corn, thawed

1 cup frozen peas, thawed

1 red pepper, chopped

½ medium onion, chopped

1 cup cubed chicken breast

2 whisked eggs

¼ to ½ cup Teriyaki sauce

Sriracha sauce

Directions

1. Cook rice according to package directions.

2. Meanwhile, heat ½ teaspoon oil in the wok; cook chicken until no longer pink inside.  Remove chicken from wok, plate and set aside.

3. Heat the remaining oil in the same wok.  Cook garlic until golden brown, about 1 minute.

4.  Add carrots and cook 3-4 minutes until slightly tender.  Add corn, peas, red pepper, and onion to wok and cook another 3-4 minutes until veggies are tender and start to brown.  Add chicken and warm through.

5. Push vegetable mixture to the sides of the wok.  Add whisked eggs to the center and stir gently until they set.  Add Teriyaki sauce and cooked rice to the wok, and stir until all ingredients are well combined.  Serve and, if desired, top with Sriracha sauce.