Teriyaki Chicken Egg Fried Rice by @veryhungrygreek

15 min

2 servings

🍗

250 g

Chicken breast

🥢

25 ml

Light soy sauce

🧄

5 ml

Garlic granules

🥢

15 ml

Dark soy sauce

🍯

15 ml

Honey

🍚

5 ml

White rice vinegar

🧄

5 ml

Garlic

🫚

5 ml

Ginger

🌽

3 g

Cornflour

💧

30 ml

Water

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

2 medium eggs

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🌱

5 ml

Sesame seeds

🧅

1 stalk

Spring onions

🫗

1

Cooking oil spray

  1. Cook
    • Basmati rice

    Cook 100 g basmati rice according to its package instructions. Spread it out and chill until cold.

  2. Season
    • Chicken breast
    • Light soy sauce
    • Garlic granules

    Season the 250 g chicken breast with 2 tsp light soy sauce. Add 1 tsp garlic granules and coat evenly.

  3. Spray
    • Chicken breast
    • Cooking oil spray

    Spray a frying pan with cooking oil spray. Fry the seasoned chicken over medium-high heat for 3 to 4 minutes.

  4. Flip
    • Chicken breast

    Flip the chicken. Fry for a few more minutes until nearly cooked through.

  5. Combine
    • Light soy sauce
    • Honey
    • Garlic granules

    Combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, honey, rice vinegar, garlic, ginger, cornflour, and water. Whisk until smooth.

  6. Pour
    • Chicken breast
    • Light soy sauce

    Pour the teriyaki sauce over the chicken. Cook on high heat for 30 to 60 seconds until the chicken is fully coated.

  7. Heat
    • Sesame oil
    • White onion

    Heat sesame oil in a frying pan. Fry the diced white onion for a few minutes until softened.

  8. Add
    • Frozen peas

    Add the frozen peas to the pan. Cook for a few minutes until hot.

  9. Add
    • Egg
    • Basmati rice
    • White onion

    Add the 2 eggs to the rice pan. Scramble them through the onion and peas.

  10. Add
    • Basmati rice
    • Dark soy sauce

    Add the cold cooked basmati rice. Pour over 2 tsp dark soy sauce and stir until evenly heated.

  11. Divide
    • Chicken breast
    • Sesame seeds
    • Spring onion

    Divide the egg fried rice between 2 servings. Top with teriyaki chicken, sesame seeds, and sliced spring onion.

Teriyaki Chicken Egg Fried Rice by @veryhungrygreek

15 min

2 servings

🍗

250 g

Chicken breast

🥢

25 ml

Light soy sauce

🧄

5 ml

Garlic granules

🥢

15 ml

Dark soy sauce

🍯

15 ml

Honey

🍚

5 ml

White rice vinegar

🧄

5 ml

Garlic

🫚

5 ml

Ginger

🌽

3 g

Cornflour

💧

30 ml

Water

🍚

100 g

Basmati rice

🧅

60 g

White onion

🥚

2 medium eggs

Eggs

🫛

80 g

Frozen peas

🫗

5 ml

Sesame oil

🌱

5 ml

Sesame seeds

🧅

1 stalk

Spring onions

🫗

1

Cooking oil spray

Preparation Steps

  1. Step 1/11

    Cook 100 g basmati rice according to its package instructions. Spread it out and chill until cold.

    🍚Basmati rice
    🍳Frying pan

  2. Step 2/11

    Season the 250 g chicken breast with 2 tsp light soy sauce. Add 1 tsp garlic granules and coat evenly.

    🍗Chicken breast
    🥢Light soy sauce
    🧄Garlic granules
    🥣Mixing bowl
    🥄Measuring spoons

  3. Step 3/11

    Spray a frying pan with cooking oil spray. Fry the seasoned chicken over medium-high heat for 3 to 4 minutes.

    🍗Chicken breast
    🫗Cooking oil spray
    🍳Frying pan
    🥄Spatula

  4. Step 4/11

    Flip the chicken. Fry for a few more minutes until nearly cooked through.

    🍗Chicken breast
    🍳Frying pan
    🥄Spatula

  5. Step 5/11

    Combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, honey, rice vinegar, garlic, ginger, cornflour, and water. Whisk until smooth.

    🥢Light soy sauce
    🥢Dark soy sauce
    🍯Honey
    🍚White rice vinegar
    🧄Garlic
    🫚Ginger
    🌽Cornflour
    💧Water
    🥣Mixing bowl
    🥄Measuring spoons

  6. Step 6/11

    Pour the teriyaki sauce over the chicken. Cook on high heat for 30 to 60 seconds until the chicken is fully coated.

    🍗Chicken breast
    🥢Light soy sauce
    🥢Dark soy sauce
    🍯Honey
    🍚White rice vinegar
    🧄Garlic
    🫚Ginger
    🌽Cornflour
    💧Water
    🍳Frying pan
    🥄Spatula

  7. Step 7/11

    Heat sesame oil in a frying pan. Fry the diced white onion for a few minutes until softened.

    🫗Sesame oil
    🧅White onion
    🍳Frying pan
    🥄Spatula

  8. Step 8/11

    Add the frozen peas to the pan. Cook for a few minutes until hot.

    🫛Frozen peas
    🍳Frying pan
    🥄Spatula

  9. Step 9/11

    Add the 2 eggs to the rice pan. Scramble them through the onion and peas.

    🥚Egg
    🍳Frying pan
    🥄Spatula

  10. Step 10/11

    Add the cold cooked basmati rice. Pour over 2 tsp dark soy sauce and stir until evenly heated.

    🍚Basmati rice
    🥢Dark soy sauce
    🍳Frying pan
    🥄Spatula

  11. Step 11/11

    Divide the egg fried rice between 2 servings. Top with teriyaki chicken, sesame seeds, and sliced spring onion.

    🍗Chicken breast
    🌱Sesame seeds
    🧅Spring onion
    🥄Spatula
    🔪Knife
    🪵Chopping board

Composition

Ingredients

Types

Meat, Condiment, Seasoning, Sweetener, Vegetables, Thickener, Liquid, Grains, Eggs, Oil, Seeds

Ingredients

Chicken breast, Light soy sauce, Garlic granules, Dark soy sauce, Honey, White rice vinegar, Garlic, Ginger, Cornflour, Water, Basmati rice, White onion, Eggs, Frozen peas, Sesame oil, Sesame seeds, Spring onions, Cooking oil spray

Notes

Chicken breast (diced small), Light soy sauce (for seasoning the chicken, for the teriyaki sauce), Dark soy sauce (for the teriyaki sauce, for the egg fried rice), Garlic (minced), Ginger (minced), Water (for the teriyaki sauce), Basmati rice (dry weight, cooked and cold), White onion (finely diced), Eggs (medium), Sesame seeds (for sprinkling, amount not given), Spring onions (for sprinkling, amount not given), Cooking oil spray (for frying the chicken)

Allergens

Soy, Gluten, Eggs, Sesame

Dietetics

Dietary regimen

High protein

Calories

491 kcal

Macro nutrients

Protein: 44g, Fat: 9g, Carbohydrates: 62g, Fiber: 4.5g

Nutritional Information

Minerals

Sodium: 1100mg, Iron: 3.2mg, Potassium: 510mg, Calcium: 65mg

Vitamins

Vitamin C: 12mg, Vitamin A: 110µg, Vitamin B12: 0.9µg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Frying pan, Mixing bowl, Measuring spoons, Spatula, Knife, Chopping board

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Asian, Japanese, Chinese

Geographic

Japan, Asia

Various

Aspect

Texture

Tender, Sticky, Fluffy, Crisp-tender

Flavors

Sweet, Salty, Savory, Umami, Garlicky, Gingery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Defrost in the fridge before reheating)