Friday, 26 October 2018

Teriyaki Rice


2.5 Cup Cooked Rice
3 Eggs
1.5 Cups Peas and Carrot (or vegetables of your choice)
1 Cup Chicken Breast diced
¼ Cup Teriyaki Sauce
½ Cup Red bell chopped
2 Tablespoons Sesame Oil (or your choice)
2 Sticks Green onions chopped
1 Teaspoon Garlic powder
1 Teaspoon Onion powder
1 Teaspoon Ginger powder
Salt and pepper


  • Clean the chicken and dice, season with onion, garlic, ginger powder, salt and pepper.

  • In a small bowl, whisk the eggs season with salt, and pepper.

  • Place a wok or pot over medium-high heat, add a tablespoon of oil and scrambled or cook the eggs, remove onto a plate and set aside.

  • Increase the heat to high-heat add the remaining the oil and add the seasoned chicken, cook on both sides for about 2 minutes.

  • Add the red pepper and the green onion.

  • Add the carrot and peas and mix.

  • Add the cooked rice and combine.

  • Add the teriyaki sauce and combine, allow everything to warm up.

  • Add the cooked eggs and use a spoon to break the egg apart, then mix everything together.

  • Check the season and adjust if necessary.

Serve and enjoy.


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