Steph's Chicken Fried Brown Rice |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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If you like, you can use leftover cooked chicken or rotisserie chicken in the dish. just add the teriyaki sauce in with the rice. I like this recipe because it uses teriyaki sauce, which I love. You can vary the vegetables that you use. Ingredients:
2 cups cooked brown rice |
2 tablespoons olive oil |
1 tablespoon salted butter |
counts teriyaki sauce |
1 yellow squash, chopped |
1 handful shredded carrot |
2 eggs |
2 boneless chicken breasts |
1 tablespoon sesame seeds, toasted if you like (optional) |
Directions:
1. Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside.
2. In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil.
3. Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish.
4. Serve topped with sesame seeds.
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