Teriyaki Chicken Fried Rice Recipe

Name: Teriyaki Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken thighs boned, skinned and cut into bite size pieces; 100 grams mushrooms assorted, shitake, oyster and shimeji are good; 3 inches cooked rice cooled, preferable left overnight the fridge; 1/2 cup frozen peas or petits pois; 1 red onion chopped; 1 large egg beaten; 2 garlic cloves minced; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon sugar; 4 tablespoons vegetable oil

Servings: persons

3 chicken thighs boned, skinned and cut into bite size pieces
100 grams mushrooms assorted, shitake, oyster and shimeji are good
3 inches cooked rice cooled, preferable left overnight the fridge
1/2 cup frozen peas or petits pois
1 red onion chopped
1 large egg beaten
2 garlic cloves minced
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
4 tablespoons vegetable oil

1
Mix the mirin, soy, sugar and tbsp of sake in a bowl and marinate the chicken for 15-30 minutes.
2
Heat 1 tbsp of the oil in a pan over high heat and throw in your mushrooms. Spread them out in a single layer to cook evenly and leave for 2-3 minutes (don't be tempted to stir them or they won't colour nicely). Once nicely browned, turn them over. After a minute, add in the remaining sake, toss and deglaze the pan. When all the sake has been absorbed remove mushrooms and set aside in a bowl.
3
In the same pan heat 2 tbsp oil and fry the onions for a couple of minutes. Lift the chicken out of the marinade and add to the onions, cooking until nicely browned on all sides (5-6 minutes). Add the peas and cook, while stirring, for another minute. Pour in reserved marinade and let bubble and thicken slightly, coating the chicken and peas. Remove from heat and set aside.
4
In a wok (or large, deep frying pan), heat the remaining oil on a medium heat. Pop in the garlic and cook, stirring, until fragrant (do not let the garlic colour too much). Turn the heat to high, then add the cold rice to the pan and mix thoroughly, using a wooden spoon to break up any lumps.
5
Once the rice has warmed through return the other cooked ingredients to the pan and stir to combine, making sure the teriyaki sauce has covered all the rice. Push the rice to one side of the wok, then pour in the beaten egg. Leave for a minute to set a little, then stir continuously to scramble. When the egg has just about cooked, mix it in with the rice and you're ready

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 chicken thighs boned, skinned and cut into bite size pieces, 100 grams mushrooms assorted, shitake, oyster and shimeji are good, 3 inches cooked rice cooled, preferable left overnight the fridge, 1/2 cup frozen peas or petits pois, and more.

Yes, Teriyaki Chicken Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki Chicken Fried Rice

How did you like this recipe?

Frequently Asked Questions