Green Onion And Teriyaki Chicken Rice Pizza Recipe by イオン
Cooking Instructions 1 The featured ingredient in this recipe is green onion (white part). 2 Slice the green onion diagonally into thin pieces. 3 Mix the cooked rice with all of [A]. 4 Cut the chicken thighs into small, bite-sized pieces. Heat 1 teaspoon vegetable oil on a griddle or large skillet over medium heat, and cook the chicken. 5 Once the chicken is cooked through, add the combined [B] ingredients and stir to coat. Cook until the sauce is absorbed, then remove from the pan. 6 Wipe the griddle or skillet clean, add 2 teaspoons vegetable oil, and heat. Spread the rice mixture from step 3 into a thin, round shape. 7 When the bottom is lightly browned, flip it over and spread mayonnaise on top. Add the sliced green onion from step 2, the cooked chicken from step 5, corn, and shredded cheese. Cover and cook until the cheese melts. 8 Once the cheese has melted, remove from heat. Sprinkle with chopped nori and, if desired, shichimi togarashi. 1 The featured ingredient in this recipe is green onion (white part). 1 The featured ingredient in this recipe is green onion (white part). 2 Slice the green onion diagonally into thin pieces. 2 Slice the green onion diagonally into thin pieces. 3 Mix the cooked rice with all of [A]. 3 Mix the cooked rice with all of [A]. 4 Cut the chicken thighs into small, bite-sized pieces. Heat 1 teaspoon vegetable oil on a griddle or large skillet over medium heat, and cook the chicken. 4 Cut the chicken thighs into small, bite-sized pieces. Heat 1 teaspoon vegetable oil on a griddle or large skillet over medium heat, and cook the chicken. 5 Once the chicken is cooked through, add the combined [B] ingredients and stir to coat. Cook until the sauce is absorbed, then remove from the pan. 5 Once the chicken is cooked through, add the combined [B] ingredients and stir to coat. Cook until the sauce is absorbed, then remove from the pan. 6 Wipe the griddle or skillet clean, add 2 teaspoons vegetable oil, and heat. Spread the rice mixture from step 3 into a thin, round shape. 6 Wipe the griddle or skillet clean, add 2 teaspoons vegetable oil, and heat. Spread the rice mixture from step 3 into a thin, round shape. 7 When the bottom is lightly browned, flip it over and spread mayonnaise on top. Add the sliced green onion from step 2, the cooked chicken from step 5, corn, and shredded cheese. Cover and cook until the cheese melts. 7 When the bottom is lightly browned, flip it over and spread mayonnaise on top. Add the sliced green onion from step 2, the cooked chicken from step 5, corn, and shredded cheese. Cover and cook until the cheese melts. 8 Once the cheese has melted, remove from heat. Sprinkle with chopped nori and, if desired, shichimi togarashi. 8 Once the cheese has melted, remove from heat. Sprinkle with chopped nori and, if desired, shichimi togarashi. 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 Three Cheese Baked Mussels Crispy Cornflakes Chicken Sandwich Holiday Meringue Cookies Honey-Glazed Chicken Baked Wings Three Cheese Baked Mussels Crispy Cornflakes Chicken Sandwich Holiday Meringue Cookies Honey-Glazed Chicken Baked Wings Pindi Chole Crispy Fried Masala Gobhi Pumpkin pie Pumpkin Surprise Milk powder Gulab jamun Asparagus Baked Cod Fluffy Orange Salad Beef Stew Zucchini Bread Pindi Chole Crispy Fried Masala Gobhi Pumpkin pie Pumpkin Surprise Milk powder Gulab jamun Asparagus Baked Cod Fluffy Orange Salad Beef Stew Zucchini Bread