Chicken Teriyaki Fried Rice
Ingredients
for 4 servings
2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce (235 mL)
2 teaspoons oil
½ cup onion, diced (75 g)
1 tablespoon garlic, minced
½ cup carrot, diced (60 g)
1 cup broccoli floret (150 g)
3 eggs, beaten
3 cups brown rice, cooked (690 g)
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste
Preparation
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
Veggie Fried Rice
Ingredients
for 4 servings
2 teaspoons oil
½ cup carrot, diced (60 g)
1 tablespoon garlic, minced
½ cup onion, diced (75 g)
½ cup bell pepper, diced (50 g)
½ cup broccoli floret (75 g)
½ cup pea (75 g)
60 ⅓ cup corns
3 eggs, beaten
3 cups white rice, cooked (690 g)
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste
Preparation
In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
Ham & Pineapple Fried Rice
Ingredients
for 4 servings
2 teaspoons oil
½ cup onion, diced (75 g)
1 tablespoon garlic, minced
½ cup carrot, diced (60 g)
½ cup bell pepper, diced (50 g)
½ cup ham, diced (75 g)
3 eggs, beaten
3 cups brown rice, cooked (690 g)
2 tablespoons soy sauce
pepper, to taste
1 cup pineapple, diced (245 g)
Preparation
In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.
Beef & Broccoli Fried Rice
Ingredients
for 4 servings
1 lb flank steak, sliced into strips (455 g)
¼ cup soy sauce (60 mL)
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon brown sugar
½ cup water (120 mL)
1 tablespoon cornstarch
2 teaspoons oil
½ cup onion (75 g)
1 tablespoon garlic, minced
½ cup broccoli floret (75 g)
3 eggs, beaten
3 cups white rice, cooked (690 g)
2 tablespoons soy sauce
pepper, to taste
Preparation
Pour soy sauce, sesame oil, garlic, brown sugar, water, and cornstarch over the strips of beef. Mix well, and marinate in the refrigerator for at least an hour.
In a wok or deep skillet, cook the beef in the marinade thoroughly and set aside.
In the same pan, heat up the oil and cook onions, garlic, and broccoli until onions are translucent. Push all of the cooked vegetables to the side of the pan.
Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
Add rice, soy sauce, sesame oil, pepper, and cooked beef. Mix well and let the rice cook until slightly crispy.
Kid-Friendly Fried Rice 4 Ways
Reviewed by Pastry Recipes
on
8:07 AM
Rating:
Reviewed by Pastry Recipes
on
8:07 AM
Rating:
