Teriyaki Chicken Fried Rice Recipe by マチコ姉さん
This recipe is translated from Cookpad Japan. See original: 照り焼きチキン フライドライス Cooking Instructions 1 In a bowl, mix together the soy sauce, honey (or sugar), sake, and mirin. Cut the chicken breast into bite-sized pieces and add to the bowl. Cover with plastic wrap and let marinate for 30 minutes to 1 hour. 2 Finely chop the onion and carrot. If using fresh spinach, boil it briefly and cut into bite-sized pieces. If using frozen spinach, just cut it into pieces without boiling. 3 Heat a frying pan and add the sesame oil. Add the chopped vegetables and cook until tender. (For a quicker option, microwave the vegetables in a heatproof dish before adding to the pan.) 4 Add the marinated chicken along with the marinade to the pan. Cook thoroughly until the chicken is cooked through and the liquid has evaporated. 5 Add the cooked rice and mix well. Season with salt and pepper to taste, and serve. 1 In a bowl, mix together the soy sauce, honey (or sugar), sake, and mirin. Cut the chicken breast into bite-sized pieces and add to the bowl. Cover with plastic wrap and let marinate for 30 minutes to 1 hour. 1 In a bowl, mix together the soy sauce, honey (or sugar), sake, and mirin. Cut the chicken breast into bite-sized pieces and add to the bowl. Cover with plastic wrap and let marinate for 30 minutes to 1 hour. 2 Finely chop the onion and carrot. If using fresh spinach, boil it briefly and cut into bite-sized pieces. If using frozen spinach, just cut it into pieces without boiling. 2 Finely chop the onion and carrot. If using fresh spinach, boil it briefly and cut into bite-sized pieces. If using frozen spinach, just cut it into pieces without boiling. 3 Heat a frying pan and add the sesame oil. Add the chopped vegetables and cook until tender. (For a quicker option, microwave the vegetables in a heatproof dish before adding to the pan.) 3 Heat a frying pan and add the sesame oil. Add the chopped vegetables and cook until tender. (For a quicker option, microwave the vegetables in a heatproof dish before adding to the pan.) 4 Add the marinated chicken along with the marinade to the pan. Cook thoroughly until the chicken is cooked through and the liquid has evaporated. 4 Add the marinated chicken along with the marinade to the pan. Cook thoroughly until the chicken is cooked through and the liquid has evaporated. 5 Add the cooked rice and mix well. Season with salt and pepper to taste, and serve. 5 Add the cooked rice and mix well. Season with salt and pepper to taste, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Cake Chicken Skewer Napa Cabbage Roll California Farm Dill Smoked Salmon Fillet Apple Horchata overnight oats Banana Cake Chicken Skewer Napa Cabbage Roll California Farm Dill Smoked Salmon Fillet Apple Horchata overnight oats Pomegranate Coconut 🥥 Cooler Stuff Lilva ghughra (tuver) Pumpkin chapatis Fried shishito pepper White Wine Vinegar on Tomato Salad White wine vinegar onion Mango & Coconut Frozen Yogurt Bites Asian/Middle eastern inspired gochujang tahini chicken Carrot halwa 🥕 🥕 sugar free Pressure cooker palak chicken curry Pomegranate Coconut 🥥 Cooler Stuff Lilva ghughra (tuver) Pumpkin chapatis Fried shishito pepper White Wine Vinegar on Tomato Salad White wine vinegar onion Mango & Coconut Frozen Yogurt Bites Asian/Middle eastern inspired gochujang tahini chicken Carrot halwa 🥕 🥕 sugar free Pressure cooker palak chicken curry