Chicken Fried Rice
This Chicken Fried Rice is a cult classic in my house. Like I have said before, I live with a VERY picky eater and some recipes go better than others according to him. This recipe right here = BIG WIN! Plus, I have made this meal multiple times and I must say… I have perfected it with this recipe. The secret ingredient? Teriyaki Sauce 🤩 The times before when I had made this dish, I found it too salty, and it needed something. The teriyaki sauce adds that sweetness to it to really balance it out. You can always find a homemade teriyaki sauce on Pinterest or on the internet and use that, but as a timesaver I decided to use a pre-made teriyaki marinade & sauce, specifically the brand Kinder’s (I will post a photo of the bottle below).
In my opinion, to make this dish flavorful, it has nothing to do with the main ingredients (rice, chicken, peas, and carrots) but it has EVERYTHING to do with the spices and sauces you choose to use. Of course if you need to substitute ingredients out, by all means do that but you will not get the exact same result that I got here. Some MUST ingredients that I highly recommend are: Sesame Oil, Ground Ginger, Garlic Powder, Low Sodium Soy Sauce, and Teriyaki Sauce. Substitute the other ingredients as much as you would like but I highly recommend using these core spices and sauces!
Just something to keep in mind as you are going through the recipe’s spice ratio, I definitely am one to eyeball the spices and herbs that I use as I am using them. I gave ratios but I would recommend putting all of your spices into the dish and then adjusting as you taste! Now let’s get into it!
INGREDIENTS:
1.5 C White or Basmati Rice
1 3/4 C Water
2 Chicken Breasts
2 TBSP Butter
1 TBSP Sesame Oil
1/2 Yellow Onion, diced
3 Cloves Garlic
1/2 Small Bag of Frozen Peas & Carrots
4 Eggs
Sea Salt
Ground Pepper
1/2 TBSP Garlic Salt
1/2 TBSP Garlic Powder
1 TBSP Ground Ginger
2 TBSP Low Sodium Soy Sauce
1/4 C Teriyaki Sauce
1 TBSP Sesame Seeds
INSTRUCTIONS:
Place rice in the rice cooker. Add water, sesame oil, and salt. Switch cooker to cook, and let cook until finished.
Fill a small pot with some water. Add salt and let come to a soft boil. Place chicken breasts in boiling water and let cook until fully cooked through, about 12-15 minutes.
In a large, deeper skillet add sesame oil and 1 TBSP of butter and let heat over medium heat. Add onion and garlic and let sauté until onions become translucent and garlic becomes fragrant. Stirring occasionally.
Add frozen peas and carrots and stir. Once peas and carrots become soft, with your spoon/utensil push all ingredients to one side of the pan. Crack your eggs in the empty side of the pan and scramble. Once cooked, stir all ingredients together.
Shred chicken breasts and add to skillet.
At this point, rice should be done. Add your cooked rice to the deep skillet and combine with your utensil. Add 1 TBSP of butter along with all spices, soy sauce, teriyaki sauce, and sesame seeds then mix together. Taste and adjust spices accordingly.
ENJOY!
