Ginger Teriyaki Fried Rice

Sautéed chicken tossed into Jasmine rice and a variety of vegetables found in Asian-inspired dishes bring a golden brown crispness to your plate.
Sautéed chicken tossed into Jasmine rice and a variety of vegetables found in Asian-inspired dishes bring a golden brown crispness to your plate.

Ginger Teriyaki Fried Rice

Prep Time
15

MINUTES

15 minutes
Cook Time
35

MINUTES

35 minutes
Serves
4

Calories
410

  • Calories410
  • Total Fat11 g
  • Cholesterol160 mg
  • Sodium660 mg
  • Total Carbohydrate46 g
  • Protein32 g

Ingredients

  • 12 ounce

  • 3 cup rice, cooked, Jasmine preferred

  • 3 teaspoon sesame oil

  • 1 tablespoon gingerroot, fresh, chopped

  • 3/4 cup onion

  • 1/2 cup carrot, diced

  • 2-1/2 cup broccoli, trimmed into small pieces

  • 1-2/3 cup cabbage, sliced

  • 2 eggs

  • 4 tablespoon teriyaki sauce

  • 1-1/2 cup bean sprouts, fresh or canned

Cooking Instructions

  • Bring a medium sized pot of lightly salted water to a boil.  Add rice, cover, reduce heat to low and cook 20-25 minutes.  Do not stir while cooking.  When rice is tender, fluff with a fork and then remove from pan.
  • Heat a large pan or wok over medium-high heat for 1 minute.  Add oil and then carefully place chicken in pan.  Sear chicken for about 2 minutes and stir, searing other side for 2 minutes.
  • Add ginger and sauté for about 1 minute, and then add onion and cook until lightly browned. 
  • Add carrots, broccoli and cabbage, cooking for about 2 more minutes or until broccoli is slightly tender.
  • Push all ingredients to the edges of the pan and crack 2 eggs into the open center area.  Scramble the eggs for about 1 minute and then reincorporate the rest of the ingredients on the sides of the pan with the scrambled eggs.
  • Add cooked rice and Teriyaki sauce.  Stir the mixture, and reheat until desired temperature is reached.  Finally, add in the bean sprouts and serve. 

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